Moist Lemon Olive Oil Cake with a Tender Crumb
This lemon olive oil cake is the one I bake when I want a dessert that feels special but comes together without a fuss.
It stays tender for days, thanks to the olive oil, and the lemon flavor is bright and clean, not cloying.
Why This Cake Works
The crumb is soft and even, with a thin, glossy top that crackles just a bit. Olive oil keeps it moist much longer than butter would, and the lemon zest perfumes every bite without heavy syrups.
Plain yogurt deepens the tenderness, and you get a cake that slices beautifully right from the loaf pan. I reach for this one when I need a reliable afternoon cake or a simple finish to a meal.
Ingredients
- 1 1/2 cups (190g) all-purpose flour: spooned and leveled, or weighed for accuracy.
- 1 1/2 teaspoons baking powder: gives the loaf its gentle lift.
- 1/4 teaspoon fine sea salt: balances the sweetness.
- 2 large eggs, at room temperature: bring them to room temp for a smoother batter.
- 1 cup (200g) granulated sugar: sweetens without burying the lemon.
- 1/2 cup (120ml) extra-virgin olive oil: a fruity oil works well; use light olive oil for a milder taste.
- 1/2 cup (120ml) plain whole milk yogurt: full-fat yogurt keeps the crumb moist.
- Zest of 2 medium lemons (about 2 tablespoons): this is where most of the lemon punch lives.
- 2 tablespoons fresh lemon juice: brightens the batter without making it tangy.
Variations / Substitutions
- Swap the citrus: use orange or grapefruit zest and juice for a different cake entirely.
- Add vanilla: 1 teaspoon of vanilla extract rounds out the lemon flavor softly.
- Dairy-free: replace the yogurt with a thick plant-based yogurt; the texture stays close.
- Gluten-free: a 1:1 gluten-free flour blend that contains xanthan gum works nicely.
If you like this, try my Orange Poppy Seed Cake.
How to Make Moist Lemon Olive Oil Cake
Step 1: Mix the Dry Ingredients
Whisk the 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt together in a medium bowl for about 30 seconds. This aerates the flour and distributes the leavening evenly.
The mixture will look light and uniform, with no visible baking powder clumps.
Step 2: Whisk the Wet Ingredients
In a large bowl, whisk the 2 eggs with the 1 cup sugar for about 2 minutes. The sugar granules should feel less gritty against the bowl, and the mixture turns pale and thick.
Pour in the 1/2 cup olive oil, 1/2 cup yogurt, lemon zest, and 2 tablespoons lemon juice. Whisk until smooth, about another minute. The liquid will be glossy and intensely fragrant.
Step 3: Fold the Batter Together
Add the dry ingredients to the wet and use a rubber spatula to fold them in. Stop as soon as no streaks of flour remain, about 10 to 12 strokes.
Overmixing can toughen the cake, so a few small lumps are okay. The batter will be thick and ribbon-y, smelling predominantly of fresh lemon.
Step 4: Bake the Cake
Preheat your oven to 350°F (175°C). Scrape the batter into a greased 9×5-inch loaf pan and smooth the top with the spatula. Bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
The cake will rise into a high, golden dome and start pulling away from the pan edges. If the top browns too fast, tent it loosely with foil after 35 minutes.
Step 5: Slice and Serve
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Slice thick pieces and serve as soon as you like, or dust with powdered sugar if you want a little extra.
The slices are moist and fine-crumbed, with a clean lemon taste that lingers.
A Few Notes Before You Start
- Weigh your flour if you can. Too much flour makes the cake dry and dense.
- If your olive oil has a strong peppery kick, reach for a light olive oil or a blend so it doesn’t overpower the lemon.
- The cake tastes even better the next day after the lemon oils have settled into the crumb.
- Room temperature eggs and yogurt blend more smoothly; pull them from the fridge about an hour before you start.
Bake times shift a bit depending on your pan. The cake is done when a toothpick comes out clean or the center reads 200-205°F (93-96°C) with an instant-read thermometer.
| Pan size | Bake time |
|---|---|
| 9×5-inch loaf | 45-50 minutes |
| 8-inch round | 30-35 minutes |
| 8×8-inch square | 30-35 minutes |
Storing Leftover Cake
- Room temperature: Wrap the cooled cake tightly in plastic wrap. It keeps well for up to 3 days.
- Fridge: Store it wrapped in the refrigerator for up to a week. The chill firms up the crumb slightly.
- Freezing: Wrap the whole loaf or individual slices in a layer of plastic and then foil. Freeze for up to 2 months. Thaw at room temperature.
- Reheating: To revive a slice, warm it in the microwave in 10-second bursts until just soft.
Frequently Asked Questions
Can I use a different oil?
Yes, a neutral oil like avocado or canola works, but you’ll miss the fruity olive oil note.
My cake collapsed in the center. What happened?
It was likely underbaked or the batter got overmixed. Check for doneness with a toothpick and fold gently.
Can I make this dairy-free?
Yes, swap the yogurt for a thick, plain plant-based yogurt. The crumb stays very similar.
Can I add blueberries?
Of course. Fold 1 cup of fresh blueberries into the batter right after you finish mixing in the dry ingredients.
Moist Lemon Olive Oil Cake Recipe
Ingredients
Method
- Whisk the flour, baking powder, and salt together in a medium bowl for 30 seconds to aerate.
- In a large bowl, whisk the eggs and sugar for about 2 minutes until pale and slightly thickened. Whisk in the olive oil, yogurt, lemon zest, and lemon juice until smooth.
- Fold the dry ingredients into the wet with a rubber spatula just until no flour streaks remain, about 10 to 12 strokes.
- Preheat the oven to 350°F (175°C). Pour the batter into a greased 9×5-inch loaf pan, smooth the top, and bake 45 to 50 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely. Slice and serve.
