Lemon Olive Oil Cake

Combine the sweet and tangy flavors of lemon with bold olive oil to create a smooth concoction: Lemon Olive Oil Cake.

After a weekend in Gainesville relying on restaurant food, I was ready to get back into the kitchen and make something sweet and delicious. I was scrolling through my Epicurious app when I came across a Lemon Olive-Oil cake that looked divine. I’ve made one before on my own, but this recipe looked delicious, the reviews were unanimous, and my mouth was watering. I got up and got to baking.

I adapted this recipe from Epicurious to make it easier and more conducive to what I already had on hand. Something you’ll need for this recipe that is a little more out of the ordinary is a nonstick spring form pan. Additionally, the recipe calls for two mixers. I used a KitchenAid stand mixer and a hand held electric mixer.



The moist, sweetness of this cake mixed with the satisfying flavor of the lemon is to die for. The crust forms into a perfectly almost crunchy texture in addition to the crispiness that forms atop the cake from the drizzled sugar. Olive oil may seem like a strange ingredient for a sweet cake, but trust me. You’ll want to eat the whole thing at once.


Lemon Olive Oil Cake


  • 3/4 cup extra virgin olive oil
  • 1 large lemon
  • 1 cup all purpose flour
  • 5 large eggs: 5 yolks, 4 whites, separated
  • 3/4 cup plus 1 tablespoon granulated sugar
  • Salt to taste


  1. Preheat the oven to 350 and grease a spring form pan.
  2. Zest the lemon to make about 1 tbsp of zest and mix with flour in a small bowl. Cut the lemon in half and juice both halves into a liquid measuring cup, set aside.
  3. Add the egg yolks to the electric mixer with 1/2 cup sugar and mix on high until it thickens and changes to a pale yellow color. Reduce speed to medium and add olive oil and lemon juice, and mix until combined.
  4. Add flour mixture and combine with a spoon.
  5. Beat 4 egg whites with hand mixer with a dash of salt until a foam forms. Add 1/4 cup sugar and beat for about three minutes until a super light, fluffy foam is formed.
  6. Fold the egg whites into the yolk mixture and gently combine.
  7. Add batter to the spring form pan.
  8. Sprinkle 1 tbsp of sugar evenly atop the batter.
  9. Depending on the strength of your oven, bake cake between 30-45 minutes, or until the cake is puffed up and golden brown. To ensure doneness, stick a knife or tooth pick in the center. If it comes out clean, it's done.
  10. Let cool for 10-15 minutes before releasing pan.


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Original recipe adapted from Epicurious.

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  1. Jillian Koscielniak @the.clean.and.simple.life says

    This cake is baking in the oven as I type! I substituted honey for white sugar, since I don’t use white sugar anymore in my cooking. Fingers crossed it comes out tasting delicious for my family tonight! I may add a sprinkle of cinnamon to mine when I serve it with a cup of coffee :).

    I love getting recipe ideas from you, thanks so much for food blogging!

    Much love,


    • Jillian Koscielniak @the.clean.and.simple.life says

      It came out delicious! This cake is so moist and lemony. I actually added this simple lemon glaze on top because it needed a little something extra. Delicious recipe, thanks!

      Lemon Glaze:
      2 Tbsp butter or coconut oil
      2 Tbsp honey
      2 Tbsp milk of choice
      zest and juice from 1 lemon
      1/2 tsp pure vanilla extract

      While the lemon loaf is baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon loaf is finished cooking and cooling. Pour the glaze all over the top of the loaf.

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