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I'm excited to share this melt-in-your-mouth, delicious Italian Lemon Olive Oil Cake with you. It's loaded with bright, fresh flavor, has an incredibly tender crumb, and is made with simple pantry ingredients.
I made this cake on a whim earlier this week, and Scott took it to his men's Bible study. He returned home and reported that the guys went crazy over it. But, when "the chief taste-tester" declared, "I think this is the best cake you've ever made", I knew it truly was a good fit for the blog!
Simple, Everyday Ingredients
This cake is made with pantry staples you probably already have on hand... sugar, eggs, olive oil, flour, baking powder, and fresh lemons. The only slightly unexpected ingredient is almond flour. It gives the cake a beautiful, tender texture and adds a subtle layer of flavor that pairs wonderfully with the bright lemon. I highly recommend including it, but if you don't have almond flour on hand, the cake can easily be made using 100% all-purpose flour instead.
Olive oil in place of butter might sound unusual, but it creates an incredibly tender cake that stays moist for days. Fresh lemon zest and juice infuse every bite with vibrant citrus flavor, and a sweet lemon glaze brushed on while the cake is still warm intensifies that bright lemony goodness. As it cools, the glaze sets into a delicate, shatteringly crisp crust that's bursting with sweet-tart flavor.
Why call this cake "Ridiculously Easy"?
If you've been around The Café for a while, you know I have a whole collection of recipes we categorize as Ridiculously Easy. These are the recipes that look impressive, taste amazing, and make people think you fussed for hours, but are actually simple, streamlined, and very doable, even if you don't have a ton of kitchen experience.
This Italian Lemon Olive Oil Cake with Lemon Glaze fits that category perfectly. It's made in one bowl with a whisk (no complicated techniques or special equipment required), uses everyday ingredients, and comes together quickly. The results? An ultra-moist, tender cake bursting with fresh lemon flavor that feels elegant enough for company but easy enough for a weeknight.
That's the heart of Ridiculously Easy. simple recipes with beautiful results that bring people happily around the table. You can read more about the specifics in this post and check out the whole collection here.
Ways to Serve This Italian Lemon Olive Oil Cake
One of the things I love most about this Italian Lemon Olive Oil Cake is how versatile it is. It's absolutely delicious served plain, letting that bright lemon flavor and tender crumb shine all on its own. But if you'd like to dress it up a bit, there are so many lovely options.
Serve a slice slightly warm with a scoop of vanilla ice cream melting into all those lemony nooks and crannies on the bottom of the cake. Or place it on a pool of our silky Ridiculously Easy Microwave Lemon Curd for an extra burst of citrus sunshine.
For something especially beautiful, drizzle slices using our Raspberry Coulis or Strawberry Coulis; these sweet-tart berry sauces are a perfect match for the fresh lemon flavor. A dollop of softly whipped cream, a few fresh berries, and a sprig of mint turn it into an effortlessly elegant dessert.
And here's a fun idea... this cake makes a fabulous strawberry shortcake. Cut thick slices, spoon sweetened, sliced strawberries over the top, and finish with a billow of whipped cream. It's a fresh, lemony twist on a classic that feels both nostalgic and just a little bit above the same-old, same-old.
Made to Be Shared
When Scott told me the cake disappeared in minutes at his Bible study, I smiled, because that's exactly the kind of recipe I love sharing. Simple to make, easy to serve, and guaranteed to bring people together. I hope this Italian Lemon Olive Oil Cake finds its way to your kitchen and becomes one of those go-to recipes you reach for again and again! Enjoy!
- Don't rush the eggs! When the recipe says to whisk for a full minute, set a timer and do it. Properly whisking the eggs helps create structure and gives the cake its beautiful texture. It's a small step that makes a big difference.
- This recipe calls for almond flour (not almond meal, which is much coarser) in addition to all-purpose flour. Almond flour gives the cake a fabulous layer of flavor and adds to the tender crumb. That said, if you don't have almond flour, 100% all-purpose flour will also work for this recipe.
- Can you use a mixer for this recipe? Absolutely! If you don't enjoy whisking or have hand or wrist issues, feel free to use a hand mixer or stand mixer. Just be careful not to overmix once the flour is added; mix just until combined, and the batter is smooth to keep the cake tender.
- Use the right pan. This cake can be made in either a tube pan or a Bundt pan; just make sure it holds at least 12 cups so the batter has plenty of room to rise. I always stress this because years ago, I shared a favorite Bundt recipe with a friend, and her pan was smaller than mine. The batter overflowed in the oven and made a HUGE mess. Lesson learned! Since then, I'm careful to specify pan size. I used this tube pan for the cake in the post, and this is my favorite Bundt pan.
- A good whisk matters! Since this is a one-bowl, whisk recipe, you'll want a sturdy, comfortable whisk, which is an essential tool in any kitchen. A flexible but sturdy silicone spatula is also helpful for scraping the bowl and making sure every bit of that lemony batter makes it into the pan.
- No buttermilk? No problem! Simply add a tablespoon of fresh lemon juice to a measuring cup, then fill the cup with milk to the one-half mark. Give the mixture a good stir, wait 5 minutes, then proceed with the recipe.
- Take your time with the glaze. When adding the warm lemon glaze, brush it on slowly. Let it soak in before adding more, so the cake absorbs as much of the bright lemon flavor as possible.
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Italian Lemon Olive Oil Cake with Lemon Glaze
Ingredients
For the batter:
- finely grated zest from 2 medium lemons
- 2 ÂĽ cups granulated sugar
- 6 large eggs
- ÂĽ cup fresh lemon juice
- ½ cup buttermilk
- 1 ÂĽ cups extra virgin olive oil
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- 1 teaspoons kosher salt, I use Morton's
- 1 cup almond flour, not almond meal
- 2 ½ cups all-purpose flour
For the lemon glaze:
- â…” cup granulated sugar
- ÂĽ cup fresh lemon juice
Instructions
For the prep:
- Preheat oven to 350°F with a rack in the center. Line a sheet pan with foil (do not tuck over edges - you'll use it later to shield the cake edges). Spray a 12-cup Bundt or tube pan with baking spray, rub with a paper towel to coat evenly, then spray lightly once more.
- Combine the lemon juice and buttermilk in a small bowl. Stir and set aside.
For the batter:
- In a large bowl, combine the sugar and lemon zest. Rub together with your fingers to release the oils from the zest.
- Add 3 eggs and whisk vigorously for 1 full minute (set a timer). Add the remaining 3 eggs, one at a time, whisking 30 seconds after each addition.
- Slowly stream in the olive oil while whisking until fully incorporated.
- Add the baking powder, salt, and vanilla; whisk until combined.
- Whisk in the almond flour. Add about ⅓ of the buttermilk mixture and whisk until incorporated. Add about 1 ½ cups of the flour and whisk just until combined. Repeat with another ⅓ of the buttermilk mixture and whisk briefly. Add the remaining flour and the final portion of the buttermilk mixture. Stir just until smooth and lump-free (do not overmix).
- Pour batter into prepared pan. Bake for 25 minutes, then gently pull the foil up around the edges of the pan to prevent over-browning. Continue baking for a total of 45-55 minutes, or until a toothpick inserted in the center comes out clean or an instant-read thermometer registers 200-210°F.
- Cool in the pan for 15 minutes, then invert onto a cooling rack set over parchment or foil.
For the lemon glaze:
- While the cake cools slightly, prepare the glaze: Combine the sugar and lemon juice in a medium microwave-safe bowl (mixture will bubble). Microwave on high for 1 minute. Stir and microwave for another minute until the sugar is fully dissolved and the mixture is clear.
- Slowly brush warm glaze over the cake, covering the top, sides, and center. Allow the glaze to soak in before adding more. Let cool completely before slicing.
Nutrition
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The recipe looks amazing and looking to make it for Mothers Day. In your instructions, regarding baking time. You write; Bake for 25 minutes, then gently pull the foil up around the edges of the pan to prevent over-browning.
"gently pull the foil up". At what stage is the foil used and how?
Thank you,
Diana
Hi Diana,
It's in step 1 of the Prep:
Preheat oven to 350°F with a rack in the center. Line a sheet pan with foil (do not tuck over edges - you'll use it later to shield the cake edges). Spray a 12-cup Bundt or tube pan with baking spray, rub with a paper towel to coat evenly, then spray lightly once more.
Hope you enjoy it and Happy Mother's Day!
Delicious, moist lemony cake. I needed to bake mine for 60 minutes total, perhaps because of the shape of the pan I used. Served with whipped cream and berries. Thanks for a wonderful recipe!
Hi Vivian, Thanks for the great review and for sharing your experience baking this recipe! So glad to hear how well this turned out for you - thank you for letting us know!
Thank you again Chris for another no fail recipe ! I tried this using some leftover oranges instead of lemon, but did everything else the same. The cake turned out beautifully - moist and such a lovely crumb! For the glaze I used 2/3 lemon and 1/3 orange juice - some tartness was good. Really thanking God for your blog and your recipes !
Hi Li, Thanks for the excellent review and your kind comments! It's lovely to hear how well this cake turned out for you. Your addition of orange sounds delicious. We so appreciate you taking the time to let us know that you enjoyed this recipe!
Does this cake freeze well?
Hi Lisa, Yes - this cake freezes beautifully! Hope it turns out well for you!
Hi Chris - this is Irene the scotty from Ontario Canada- what kind of olive oil would you recommend for the lemon olive oil cake ` thank you
Hi Irene, I use a fairly mild olive oil. I really like the Kirkland brand from Costco. It's also the favorite of many chefs!
I made this beautiful lemon cake using Meyer lemons from my little tree. I used 2 8x4 pans and 1 mini loaf pan. I glazed them with a homemade lemon ginger sauce. The crumb was delicate and the flavor was amazing and all done in one bowl! I will definitely be making this again!
Hi Christine, Thanks for the excellent review and for sharing your experience with this recipe (how incredible to have your own Meyer lemon tree!)! It's lovely to hear how well the cake turned out for you - we appreciate you taking the time to let us know!
Sounds delicious! does this cake freeze well??
Hi Debra, yes, it freezes beautifully!
Chris, have you made this with Meyer lemons? They are not as sour as Eureka lemons. They are abundant in Northern California at present. Thanks
Hi Andrea, lucky you!!! Meyer lemons would be fantastic in this cake!
Chris, have you tried splitting the batter between two 9" or 10" round pans, the deeper kind? That would give our household of two a cake to enjoy and another to share. And- I've had such mixed experience getting cakes out of bundt pans. Seems to me it ought to work, just watch the baking because it will likely take less time. What do you think?
Hi Machrina, I haven't tried that but I think it would work well! That said, this cake seem to release easily from my two Bundt pans - probably all the oil helps.
This cake looks wonderful ! I plan to make it and invite 2 girlfriends for lunch. My question is what can I substitute for the olive oil ? I don't care for the taste at all. Could I substitute melted butter ?
Hi Vivian, there isn't a strong olive oil falvor in this cake because of all the lemon but you could sub a neutral flavored oil (like sunflower, avocado, grapeseed, canola etc.. If you wanted to go with melted butter, I would do a half cup melted butter and oil for the rest of the 1ÂĽ cups. The oil is what gives this cake the super moist and tender crumb.
Hi - just checked my emails and another inspirational recipe from you and it looks so delicious - I will have to make it - thanks you for such lovely recipes - I am a scotty living in ontario canada - and look forward to your emails - thank you
Hi Irene, thank you, you are so kind! I appreciate your encouragement 🥰
Can you use 2 loaf pans, or a 9” spring form pan?
Hi Gail, I think 2 9x5-inch loaf pans would work well. The batter is not super thick so I'd be concerned with a springform pan.
Looks yummy and plan to make it as a satisfying breakfast cake with coffee. Not too sweet. And I absolutely love that you include cake temperature to check when done.
My question is to ask why no sheet pan with foil in the video? I was hoping to see that step, but I think I can manage it. 🤞🏻There has never been a fail from your recipes I’ve used.
Haha! That's a great question, Annette! I'm forever testing recipes and trying to find the best, most fail-proof methods. We didn't actually do the photoshoot that day because the cake got too brown on the outside. If you look carefully in the video, you'll notice that. That's when I came up with the foil method and it works quite well! I always say that we test and retest recipes so you guys will have success! Hope you enjoy the cake! đź’•
This cake sounds delicious and I would love to try it. Unfortunately me and my daughters are allergic to almonds. What can we sub for the almond flour?
Hi Linda, this cake can be made with 100% all-purpose flour or you could sub cornmeal for the almond flour.