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Light lemon olive oil cake dusted with powdered sugar, topped with fresh lemon slices and thyme on a white plate
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Light Lemon Olive Oil Cake (Not Overly Sweet)

A tender, airy lemon olive oil cake with bright citrus flavor and a delicate crumb. This cake is lightly sweetened, aromatic, and balanced—no heavy frosting needed.
Course Dessert
Cuisine European-style, Mediterranean-Inspired
Keyword citrus dessert, lemon cake without frosting, lemon olive oil cake, light lemon cake, low sweetness cake, Mediterranean dessert, not too sweet dessert, olive oil cake, simple lemon cake, tea cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices
Calories 220kcal
Cost $7 for entire recipe

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.