Lemon Olive Oil Cake Recipe
This Lemon Olive Oil Cake is a delicious dessert that is light, moist and incredibly addicting. The cake is easy to make and paired with simple toppings for the perfect bite.
This is one of my favorite cakes.
And it happens to be a bigger version of one of my most popular recipes, Vegan Olive Oil Cake.
In addition, this recipe is naturally vegan and can be made gluten-free friendly.
However, my favorite part about this recipe is how easy it is to make while still being incredibly delicious!
Main Ingredients
What IS Olive Oil Cake?
Great question! In my opinion, olive oil cakes have become increasingly popular in the last few years.
So what is it?
Olive Oil Cake is a moist, decadent and an absolutely life-changing dessert…made with olive oil.
For this type of cake, the olive oil is used in place of butter or other oils, adding a subtle but rich flavor and a moist, tender crumb.
It’s often served with citrus flavors to complement the oil, and is typically eaten unfrosted.
However, this specific recipe is topped with powdered sugar and fresh berries.
How to Make Lemon Olive Oil Cake
- First, preheat the oven to 350 degrees F
- To a large mixing bowl, add the granulated sugar and lemon zest
- Now, rub the zest into the sugar using your fingers
- Add the lemon juice, olive oil, applesauce and almond milk
- Whisk until combined
- Add the flour, baking powder, baking soda and salt
- Mix until just combined
- Next, transfer the batter to a square 8×8 baking pan that is greased and lined with parchment paper
- Spread the batter in a smooth, even layer in the pan
- Bake for 35-45 minutes until a toothpick comes out of the center clean
- Remove from the oven and let cool completely to room temperature
- Top with a dusting of powdered sugar and fresh berries
- Slice, serve and enjoy!
Frequently Asked Questions
Yes, this recipe is vegan by using almond milk, olive oil and applesauce to make this cake in place of butter, regular milk and eggs.
Swap the regular all purpose flour for a Gluten Free All Purpose Flour at a 1:1 ratio.
(Note: I have not tested this swap but has worked in many of my recipes to make it gluten-free).
Yes, however, if you’re making the cake ahead of time, do not add the powdered sugar and fresh berries until ready to serve.
The powdered sugar will disintegrate if you add it too soon and must be added when the cake is at room temperature.
You can leave the cake plain, add powdered sugar, a glaze or frosting can all delicious as well!
A vanilla buttercream, cream cheese frosting or my Whipped Chocolate Cream Frosting would be delicious on top of this olive oil cake.
Store the completely cooled cake in an airtight container for up to 3 to 5 days.
If you haven’t added the powdered sugar and berries to the cake yet, you can refrigerate the cake in a tightly covered airtight container for 5 to 7 days.
Lemon Olive Oil Cake
Ingredients
- 1 cup Granulated Sugar
- 2 Lemons, zest only
- 1/4 cup Lemon Juice, use the juice of the 2 lemons
- 1/2 cup Light Olive Oil
- 1/3 cup Unsweetened Applesauce
- 1/3 cup Almond Milk
- 1 2/3 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 3 tbsp Powdered Sugar, optional, for topping
- Fresh Berries, optional, for topping
Instructions
- Preheat the oven to 350 degrees F
- To a large mixing bowl, add the granulated sugar and lemon zest
- Rub the zest into the sugar using your fingers
- Add the lemon juice, olive oil, applesauce and almond milk
- Whisk until combined
- Add the flour, baking powder, baking soda and salt
- Mix until just combined
- Transfer to a square 8×8 baking pan that is greased and lined with parchment paper
- Spread the batter in a smooth, even layer in the pan
- Bake for 35-45 minutes until a toothpick comes out of the center clean
- Remove from the oven and let cool completely to room temperature
- Top with a dusting of powdered sugar and fresh berries
- Slice, serve and enjoy!