Lemon Olive Oil Cake

A Quarter Baked
by A Quarter Baked
1 9x9 Cake
1 hr

This lemon olive oil cake is absolutely delicious. I love trying out new cakes and flavor combinations. It makes baking fun and exciting to try out different things. When you’re thinking of cake flavors I’m sure lemon and olive oil may not be your top combination, but I'm here to tell you it’s delicious. Everyone I gave a slice too could stop talking about how good it was. The lemon and olive oil give the cake a bright flavor that isn't over powering. The oil makes the cake soft, dense in texture, and deliciously moist. I hope you get a chance to try this recipe and you love it as much as I do!

Recipe details
  • 1  9x9 Cake
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info

  • 1 c Sugar
  • 2 Eggs large
  • 2 Lemons Zested
  • 3/4 c High Quality Olive Oil
  • 1-1/2 c + 2 T Allpurpose flour
  • 1-1/2 tsp Lemon Extract
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • Powdered Sugar for topping - optional

In a mixing bowl add the eggs, sugar, and lemon zest together.
With a hand mixer on medium to high speed mix the eggs and sugar until it becomes fluffy and lighter in color. It will be a pale yellow. This takes about 1-2 minutes.
While mixing on a medium speed very slowly drizzle in the olive oil until its all incorporated. You don't want to dump the oil in and then mix because it may split your batter.
Now add your flour, salt, baking powder, and lemon extract.
Blend with your hand mixer until the batter is just combined. You don't want to over mix.
Pre heat your oven to 350 degrees.
Spray a 9 inch pie dish with pan spray and line the bottom with a parchment paper circle.
Pour your batter in and smooth it out with spatula. The batter levels itself pretty well for a batter this thick.
Bake in the oven for 40 minutes or until a tooth pick comes out clean.
Let the cake cool and top with powdered sugar and lemon zest if you like.
Now its time to enjoy!
  • Barbara Barbara on Jun 08, 2022

    High quality olive oil: Virgin, extra virgin, dark color, like color? There are a lot of olive oil choices, which is best for this delicious sounding cake? Can fresh squeezed lemon juice be sub’d for the extract?

    • A Quarter Baked A Quarter Baked on Jun 10, 2022

      I would not sub fresh lemon juice for zest. All the lemon flavor is in the zest of the lemon. Using juice won't be enough flavor. For the olive oil I recommend extra virgin olive oil. The brand is up to you. I say go for your favorite as long as it's extra virgin.

  • Brenda Brenda on Jun 08, 2022

    I Agee with Barbara. Which type of Olive Oil?

    could you use avocado oil? If you need to use real lemons for zest, why can’t you use the lemon juice from those lemons.

    regardless, cake sounds wonderful.

    • A Quarter Baked A Quarter Baked on Jun 10, 2022

      There isn't enough flavor in lemon juice. The zest of the lemon has more flavor and the flavor won't disappear once baked. For the oil just use your favorite extra virgin olive oil. The brand is up to you. I don't recommend avocado oil because it will change the flavor of the cake.