This lemon olive oil cake recipe is incredibly moist and filled with bright, fruity flavor.Made with simple ingredients, it's an easy, delicious treat! Jeanine Donofrio Phoebe MoorePublished Mar 31, 2026 Jump to recipe This lemon olive oil cake recipe is my new favorite spring dessert…and possibly my new favorite dessert, period.It has a moist and tender texture and fruity, citrusy flavor from lemon juice, lemon zest, and plenty of olive oil.

I’ve already made this cake three times this spring—it’s that delicious!This olive oil cake recipe is easy to make with simple ingredients and equipment. I love to whip it up for an everyday treat to enjoy with coffee or tea.It’s also lovely for holidays and gatherings.I dust it with powdered sugar or pile it with whipped cream and strawberries to take it over the top!I’ve been baking with olive oil for years.

Whenever I share a dessert recipe that calls for it, readers ask why.I think this cake is the best way to showcase why I love it.The olive oil keeps it moist for days (longer than cakes made with butter!) and adds rich, floral flavor.

If you’re anything like me, you won’t be able to get enough of it! Lemon Olive Oil Cake IngredientsHere’s what you’ll need to make this lemon olive oil cake recipe: Olive oil, of course! I always use extra-virgin olive oil in this cake.Its bold flavor makes the cake especially rich and fruity.If you’d like the cake to have a mellower olive oil taste, substitute

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