Moist Italian Lemon Cake with Olive Oil
This Italian lemon cake is the one I turn to when I want a dessert that feels fancy but takes almost no effort.
Olive oil keeps it incredibly moist and a simple lemon glaze brightens every bite.
Why This Cake Works Every Time
The olive oil gives it a soft, almost velvety crumb that stays moist for days. You taste the lemon in every bite, not just a whisper.
This version skips the mixer and comes together in one bowl, so there is no fussy creaming or sifting. It is the kind of cake you can mix up on a Tuesday and serve with a dusting of powdered sugar, or dress up with a glossy lemon glaze for company.
Ingredients
- 1 ½ cups all-purpose flour: spooned and leveled
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 3 large eggs, at room temperature
- ½ cup extra-virgin olive oil: use a mild, buttery variety
- ½ cup plain Greek yogurt, at room temperature
- 2 tablespoons lemon zest: (from about 2 lemons)
- 3 tablespoons fresh lemon juice
- For the lemon glaze: 1 cup powdered sugar, plus 2 to 3 tablespoons fresh lemon juice
Variations / Substitutions
- Swap the citrus: Use 2 tablespoons orange zest and 3 tablespoons orange juice for a milder, sweeter cake.
- Use a different fat: A neutral vegetable oil works in place of olive oil, but you will lose the fruity background note.
- Go dairy-free: Replace the Greek yogurt with an equal amount of unsweetened plant-based yogurt. The crumb will be a touch less rich.
- Make it gluten-free: A 1-to-1 baking flour blend swaps in directly. Let the batter rest 10 minutes before baking so the flour hydrates.
- Skip the glaze: A light dusting of powdered sugar or a spoonful of lemon curd makes an easy alternative.
Buttery Italian Knot Cookies are next on our list if this cake is your kind of dessert.
How To Make Italian Lemon Cake
Step 1: Whisk the Wet Ingredients
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large bowl, whisk the 3 eggs and 1 cup sugar together until pale and thick, about 2 minutes. Pour in ½ cup olive oil, ½ cup Greek yogurt, 2 tablespoons lemon zest, and 3 tablespoons lemon juice. Whisk until the mixture looks creamy and uniform.
The batter will look glossy and speckled with bright lemon zest. You will smell the oil and citrus together before you even get it in the pan.
Step 2: Fold in the Dry Ingredients
Sift 1 ½ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt directly over the wet mixture. Use a spatula to fold everything together gently, just until you no longer see streaks of flour. This takes about 30 seconds.
A few small lumps in the batter are normal. Overworking the flour now can make the cake dense, so stop as soon as it comes together.
Step 3: Bake the Cake
Scrape the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
The top will turn a deep golden color and spring back when you press it lightly. Your kitchen will smell like warm lemon and toasted nuts from the olive oil.
Step 4: Glaze and Slice
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. While it cools completely, whisk 1 cup powdered sugar with 2 to 3 tablespoons lemon juice until the glaze is thick but pourable. Spoon the glaze over the cooled cake, letting it drip down the sides. Slice and serve once the glaze sets.
The glaze forms a thin, crackly shell that shatters just a little when you cut into it, revealing a soft, bright crumb underneath.
Tips for a Perfect Crumb
- Let all cold ingredients come to room temperature before you start. The batter mixes more evenly that way.
- Pick a mild, fruity extra-virgin olive oil. Anything too grassy or peppery will overpower the lemon.
- Zest the lemons directly over the bowl so you catch all the oils that spray up.
- For a taller layer cake, double the recipe and divide the batter between two 8-inch round pans. Check for doneness 5 minutes earlier.
Bake times by pan:
| Pan | Material | Bake Time |
|---|---|---|
| 9-inch round | Light metal | 40 to 45 mins |
| 8-inch square | Light metal | 35 to 40 mins |
| 9×5-inch loaf | Light metal | 50 to 55 mins |
Keeping It Fresh
- Store: Wrap the unglazed cake tightly and keep at room temperature for up to 3 days, or refrigerate for up to a week. A glazed cake is best kept in the fridge so the glaze doesn’t soften.
- Freeze: Wrap the unglazed cake in plastic wrap, then foil, and freeze up to 2 months. Thaw at room temperature and add the glaze fresh before serving.
- Reheating: A single slice warmed in the microwave for 10 seconds revives that just-baked tenderness.
What to Serve With Italian Lemon Cake
Fresh berries and a cloud of lightly sweetened whipped cream balance the bright citrus. The tart fruit cuts through the richness of the olive oil crumb.
For a fancier dessert, spoon warm lemon curd alongside each slice. The extra lemon hits the same notes as the glaze, but a little softer.
Frequently Asked Questions
Can I use regular olive oil instead of extra-virgin?
Yes, but the flavor will be more neutral. A mild extra-virgin gives the cake its subtle fruitiness.
My cake sank in the middle. What happened?
The most common cause is opening the oven door too early or an oven that runs a little cool. Check your oven temperature with a separate thermometer if you can.
Can I make this gluten-free?
Absolutely. Use a 1-to-1 gluten-free baking flour blend and let the batter rest 10 minutes before baking so the flour hydrates.
Do I have to use Greek yogurt?
You can swap in an equal amount of buttermilk. The crumb will be slightly more open, but still very moist.
Can I freeze the cake?
Yes. Freeze it unglazed and well-wrapped. Thaw it completely, then pour on the fresh lemon glaze.
Italian Lemon Cake Recipe
Ingredients
Method
- Preheat oven to 350°F. Grease a 9-inch round cake pan. In a large bowl, whisk eggs and sugar until pale, about 2 minutes. Add olive oil, yogurt, lemon zest, and the first 3 tablespoons lemon juice. Whisk until smooth.
- Sift flour, baking powder, and salt over the wet mixture. Fold with a spatula until no dry streaks remain, about 30 seconds.
- Pour batter into the prepared pan. Bake 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes, then transfer to a wire rack. Whisk powdered sugar with 2 to 3 tablespoons lemon juice until thick but pourable. Pour over the completely cooled cake and let the glaze set before slicing.
Notes
