If you love lemon desserts but find most of them overly sweet, this lemon olive oil cake is a breath of fresh air. It’s the kind of cake you can enjoy with a cup of tea in the afternoon or slice into after dinner without feeling weighed down. The olive oil keeps the crumb soft and moist, while fresh lemon zest and juice bring brightness and balance instead of sugar overload.
This recipe is simple, unfussy, and intentionally understated. No thick frosting, no heavy glaze—just a gently sweet cake that lets real citrus flavor shine. It’s perfect for anyone who prefers desserts that feel light, elegant, and easy to return to again and again.
Light Lemon Olive Oil Cake (Not Overly Sweet)
Equipment
- 2 mixing bowls
- Whisk
- 8-inch round cake pan
- microplane or zester
- Cooling rack
Ingredients
- 1 cup 125 g all-purpose flour
- ½ cup 100 g granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- 2 large eggs room temperature
- ⅓ cup extra-virgin olive oil mild, not peppery
- ⅓ cup plain Greek yogurt or whole-milk yogurt
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Optional (very light finish):
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs and sugar until pale and slightly thickened.
- Slowly whisk in olive oil until smooth.
- Add yogurt, lemon zest, lemon juice, and vanilla; whisk just until combined.
- Fold dry ingredients into wet ingredients until just incorporated—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake 35–40 minutes, until the center springs back and a toothpick comes out clean.
- Cool 10 minutes in the pan, then transfer to a rack. Dust lightly with powdered sugar if desired.
Notes
- This cake is intentionally lightly sweet; the flavor leans bright and citrus-forward rather than sugary.
- Use a mild extra-virgin olive oil for best results—strong, peppery oils can overpower the lemon.
- Fresh lemon juice and zest are essential; bottled juice will dull the flavor.
- Do not overmix the batter, or the cake may turn dense instead of airy.
- The cake tastes even better the next day as the lemon flavor develops.
- Serve plain, dusted with powdered sugar, or with unsweetened whipped cream or fresh berries.
- Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
What type of olive oil works best for this cake?
A mild extra-virgin olive oil with fruity notes works best. Strong or peppery oils can overpower the lemon flavor and make the cake taste bitter.
Can I bake this cake in a loaf pan instead?
Yes. Use an 8½ × 4½–inch loaf pan and bake at 350°F for 45–55 minutes, loosely covering the top if it browns too quickly.
Is this cake meant to be served warm or chilled?
This cake is best served at room temperature. Chilling dulls the citrus aroma, while room temperature allows the lemon and olive oil flavors to shine.
Can I add a glaze without making it too sweet?
A light lemon glaze made with lemon juice and just a small amount of powdered sugar can be added, but it’s completely optional. A simple dusting of sugar keeps the cake more balanced.
Does this cake freeze well?
Yes. Wrap the cooled cake tightly and freeze for up to 2 months. Thaw at room temperature before serving.
What should I serve with lemon olive oil cake?
Fresh berries, lightly sweetened whipped cream, or plain Greek yogurt pair beautifully without overwhelming the cake’s delicate flavor.
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