Lemon Olive Oil Cake (Standard & Gluten-Free Recipes)

Mediterranean bakers have known for centuries what most of us are just discovering: olive oil makes better cakes than butter. Their lemon olive oil cakes stay moist for days, actually improve in flavor over time, and deliver a complexity butter can't touch.

We're taking this classic up a notch with Olivea Ultra High Phenolic EVOO (20x more polyphenols than grocery store brands) or Olivea Premium Organic EVOO. The result? A cake that's not just healthier but genuinely more delicious, with subtle fruit notes and a richness that keeps people coming back for seconds.

Two foolproof versions await: a classic recipe that's become our most-requested dessert, and a gluten-free version with almond flour that rivals (maybe beats) the original.

Both are simple to make and only get better with time. Here's exactly how to make them.

What Is Lemon Olive Oil Cake?

Lemon olive oil cake swaps butter for extra virgin olive oil, creating a Mediterranean-style dessert that's impossibly moist and subtly complex. Born from Italian harvest traditions, when fresh-pressed olive oil would go straight into celebration cakes, this dessert honors simplicity at its finest.

The magic happens when bright lemon meets fruity olive oil. Fresh zest and juice provide citrus punch while reacting with leaveners for a perfect rise. The result? A cake that's less sweet than typical American desserts, making it equally at home with morning coffee or after dinner.

Unlike butter cakes that dry out quickly, olive oil keeps this cake tender for days. The texture hits somewhere between pound cake and sponge cake, but with more moisture than either. Some versions add a lemon glaze for extra tang, though the cake shines on its own.

When you use premium olive oil like Olivea's, you're not just adding fat – you're adding flavor. Those fruity, peppery notes become part of the cake's character, creating something far more interesting than any neutral oil could achieve.

Plus, with polyphenol-rich oils, you're sneaking serious antioxidants into dessert. These compounds fight inflammation, support heart health, and protect your cells. It's the rare cake that actually does your body good.

Taste and Texture of Lemon Olive Oil Cake

What to expect: A cake that stays tender and moist for days, with a fine golden crumb that melts in your mouth. The texture lands perfectly between light and satisfying—never dry, never dense.

The flavor: Bright lemon hits first, balanced by natural sweetness. Then comes the olive oil's contribution—not an obvious olive taste, but a subtle richness that makes people pause and wonder what makes this cake different. With Olivea's Premium Organic EVOO, you get smooth, buttery notes. Olivea’s Ultra High Phenolic EVOO adds gentle pepper and herb hints that complement rather than compete with the lemon.

Most people can't identify the olive oil at all. They just know something tastes special.

The gluten-free version matches the original's moisture thanks to almond flour, which adds its own richness. It's slightly more delicate when warm, but once cooled, holds together beautifully. Some say it's even better than the standard version.

Both cakes sport a golden exterior and pale yellow interior flecked with lemon zest. They look as good as they taste, which is saying something.

Overview of Lemon Olive Oil Cake Ingredients

Here are the main ingredients of lemon olive oil cake and why they matter:

Extra Virgin Olive Oil – The star ingredient. Olivea's Ultra High Phenolic EVOO (900+ mg/kg polyphenols) or Premium Organic EVOO (600+ mg/kg) deliver both flavor and antioxidants. Unlike butter, olive oil stays liquid at room temperature, keeping your cake soft. Quality matters here—great oil makes great cake.

Flour – All-purpose flour provides structure in the standard version. Measure carefully; too much makes dense cake.

Almond Flour (gluten-free version) – Adds moisture, richness, and subtle nutty notes that pair beautifully with olive oil and lemon.

Eggs – Build structure, add lift, and bind everything together. Room temperature eggs whip better, creating a lighter cake.

Sugar – Balances lemon's tartness while keeping the cake moist. Our recipes use moderate amounts for a not-too-sweet result.

Fresh Lemon – Zest packs more punch than juice. Use both for maximum flavor. Fresh beats bottled every time.

Leaveners – Baking powder provides lift; baking soda reacts with acidic ingredients for extra rise. Fresh leaveners = better results.

Greek Yogurt – Adds moisture and tang. The acidity helps with rise and creates tender crumb. Substitute with buttermilk or regular milk if needed.

Salt & Vanilla – Salt brightens all flavors. Vanilla adds warmth without stealing lemon's spotlight.

That's it. Simple ingredients, exceptional results when you use the best olive oil you can find.

Lemon Olive Oil Cake Recipe (Standard Version)

Let’s start with the classic standard version of the lemon olive oil cake. This recipe yields a beautiful, 9-inch round cake (or you can bake it in a 9×5-inch loaf pan or a bundt pan—see Variations for details). It’s perfect for about 10-12 servings. We’ll walk you through it step by step. Grab your Olivea olive oil and lemons, and let’s get baking!

Ingredients (Standard Version)

(Makes one 9-inch cake)

• Olivea Ultra High Phenolic or Premium Organic Extra Virgin Olive Oil – 3/4 cup (180 ml) 

• All-Purpose Flour – 2 cups (about 260 grams)

• Granulated Sugar – 1 cup (200 grams)
  (This amount yields a moderately sweet cake; you can increase to 1¼ cups if you prefer sweeter.)

• Large Eggs – 3, at room temperature

• Greek Yogurt (or plain yogurt / buttermilk) – 1/2 cup (120 ml)
  (If using buttermilk, use 2/3 cup and reduce olive oil slightly to 2/3 cup to keep batter consistency.)

• Fresh Lemon Zest – from 2 lemons (about 2 tablespoons packed zest)

• Fresh Lemon Juice – 1/4 cup (60 ml)

• Baking Powder – 1 and 1/2 teaspoons

• Baking Soda – 1/4 teaspoon

• Salt – 1/2 teaspoon

• Vanilla Extract – 1 teaspoon

• (Optional) Almond Extract – 1/4 teaspoon

For Serving/Finishing (optional): Powdered sugar for dusting, or a simple lemon glaze (mix 1 cup powdered sugar with ~2 tablespoons lemon juice and a drizzle of Olivea EVOO).

Instructions (Standard Version)

1. Prep the Oven and Pan: Preheat your oven to 325°F (165°C). (Baking at a slightly lower temperature helps the cake cook evenly and stay moist.) Grease a 9-inch round cake pan (or springform pan) with a bit of olive oil or butter. For easy removal, line the bottom with a round of parchment paper and lightly oil the parchment as well. Set aside.

2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed in the flour. Set this aside for now.

3. Beat Eggs, Sugar, and Olive Oil: In a large mixing bowl, combine the 3 eggs and 1 cup sugar. Using a hand mixer (or stand mixer) on medium-high speed, beat the eggs and sugar until the mixture becomes pale, thick, and fluffy (this usually takes about 2 minutes). It should fall off the beaters in ribbons when ready. Don’t skimp on this step —beating your olive oil, sugar, and eggs thoroughly incorporates air and helps the cake’s texture stay light (it also prevents the cake from “leaking” oil or tasting greasy). Once pale and voluminous, continue mixing and slowly drizzle in the Olivea EVOO. Pour the oil in a thin, steady stream while beating on medium speed, until it’s fully incorporated. The batter will look silky and slightly thicker now.

4. Add Yogurt and Flavorings: Still mixing on low speed, blend in the 1/2 cup Greek yogurt (or buttermilk). Mix until smooth. Then add the lemon zest, lemon juice, vanilla extract, and almond extract (if using). Mix just until combined. The batter may look a bit curdled at this point (especially if using buttermilk); that’s okay – it will smooth out once we add flour.

5. Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients in two additions. Gently stir with a spatula or on low speed with the mixer, just until barely combined. Do not overmix—you should stop as soon as you see the flour disappear. Overmixing can develop the gluten too much and make the cake tough. A few small lumps in the batter are fine. The finished batter will be somewhat thick but pourable.

6. Bake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated 325°F oven for 60-75 minutes, or until the top is golden and a toothpick inserted into the center comes out clean (or with just a few moist crumbs). Baking time can vary by oven and pan type—start checking at the 1 hour mark. The cake should be lightly golden on top, springy to the touch, and just beginning to pull away from the sides of the pan. If you notice the top browning too quickly before the center is done, you can loosely tent a piece of aluminum foil over the cake in the last 15-20 minutes to prevent over-browning.

7. Cool: Let the cake cool in the pan on a rack for about 10-15 minutes. Then run a knife around the edge to loosen it (if not using a springform). Invert the cake onto a plate, remove the parchment paper, and then flip it back onto a cooling rack to cool completely. Cool completely before slicing or glazing—this helps the cake set up so it doesn’t crumble and ensures any icing won’t melt off.

8. Finish and Serve: If desired, dust the top with a bit of powdered sugar for a simple finish. Or drizzle with a quick lemon glaze: whisk together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and 1 teaspoon of Olivea EVOO (the olive oil in the glaze adds shine and a little extra flavor). The glaze should be thick but pourable—adjust consistency with a drop more juice or sugar as needed. Pour the glaze over the cooled cake and let it set for 10 minutes. Now slice and enjoy! You can serve this cake just as is, or with a side of whipped cream and fresh berries. The combination of the lush olive oil cake, the zing of lemon, and the richness of Olivea’s EVOO makes each bite a delight.

Nutritional Information (Standard Cake per serving, ~1/12 of cake): Approximately 340 Calories, 16g Fat, 45g Carbohydrates, 1g Fiber, 30g Sugars, 4g Protein. (This is an estimate for the cake itself, not including optional glaze or toppings.)

Gluten-Free Lemon Olive Oil Cake Variation

If you’re looking for a gluten-free option, you’re in luck—lemon olive oil cake is very adaptable to gluten-free baking. This variation swaps out the all-purpose flour for a combination of gluten-free flour and almond flour to achieve a tender crumb. The result is a moist, fragrant cake that’s 100% gluten-free, yet every bit as delicious as the standard version. In fact, some might argue it’s even more moist, thanks to the almond flour. The flavor profile remains the same: bright lemon, a hint of fruity olive oil, and sweet, sunshiney goodness in each bite.

For our gluten-free recipe, we’ll use almond flour plus a gluten-free all-purpose flour blend. The almond flour keeps the cake moist and adds a lovely nutty richness, while a good gluten-free flour blend provides structure. (If you prefer, you can use all gluten-free all-purpose flour and skip the almond flour, but the cake may be a bit denser. Almond flour really improves the texture.) When choosing a gluten-free flour blend, try to use one made from lighter flours and starches—for example, blends based on rice flour, tapioca, or potato starch tend to yield a lighter cake, whereas those with bean flours can make baked goods denser. Also, check if your blend contains xanthan gum (a common gluten replacement that helps bind things). If it doesn’t, you’ll want to add a bit of xanthan gum to the recipe to ensure the cake holds together well.

This gluten-free lemon olive oil cake is also dairy-free if you use a non-dairy milk or yogurt substitute, making it a great option for various dietary needs. We’ll provide notes for that below. Now, let’s get into the ingredients and steps for the gluten-free variation.

Ingredients (Gluten-Free Version)

(Makes one 8-inch cake, ~8 servings. You can use a 9-inch pan, but the cake will be slightly thinner and may bake faster.)

• Olivea Ultra High Phenolic or Premium Organic Extra Virgin Olive Oil – 3/4 cup (180 ml)

• Gluten-Free All-Purpose Flour Blend – 1 cup (140 grams)

• Blanched Almond Flour – 1 cup (96 grams)

• Granulated Sugar – 3/4 cup (150 grams)
  (You can use up to 1 cup sugar if you prefer the cake sweeter.)

• Large Eggs – 3, at room temperature

• Milk or Non-Dairy Milk – 1/2 cup (120 ml)

• Fresh Lemon Zest – from 2 lemons (about 2 Tbsp)

• Fresh Lemon Juice – 3 tablespoons (45 ml)

• Baking Powder – 2 teaspoons

• Baking Soda – 1/4 teaspoon

• Salt – 1/2 teaspoon

• Vanilla Extract – 1 teaspoon

• Xanthan Gum – 1/2 teaspoon, ONLY if your GF flour blend does not already include it

For Serving (optional): Same as standard – powdered sugar or a lemon glaze. This GF cake is also lovely with fresh blueberries or raspberries on top.

Instructions (Gluten-Free Version)

1. Prep: Preheat the oven to 350°F (175°C). (We use a slightly higher temp than the standard cake, as this batter is a bit heavier and benefits from the initial rise a hotter oven gives.) Grease an 8-inch round cake pan and line the bottom with parchment. Grease the parchment lightly as well. Note: You can use a 9-inch pan if needed; the cake will just be thinner and cook a few minutes quicker.

2. Mix Dry Ingredients: In a medium bowl, whisk together the 1 cup GF flour, 1 cup almond flour, 2 tsp baking powder, 1/4 tsp baking soda, salt, and xanthan gum (if using). Make sure there are no clumps (almond flour tends to clump, so break those up). This is your dry mix.

3. Beat Sugar, Olive Oil and Eggs: In a large mixing bowl, combine the sugar and Olivea olive oil. Using a mixer, beat them together for about 30 seconds, then add the 3 eggs. Continue beating on medium-high speed for about 2 minutes, until the mixture becomes pale and slightly frothy. We want to incorporate some air here to help the cake’s texture. Beat in the lemon zest as well, so its oils get released into the sugar (this helps amplify the lemon flavor).

4. Add Liquids: Add the milk (or non-dairy milk) and the lemon juice to the egg-sugar-oil mixture. Also add the vanilla extract. Mix on low speed or by hand just until combined. It may look a bit broken or liquidy – that’s okay, it will come together with the dry ingredients next.

5. Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Using a spatula, gently fold the batter until just combined. The batter will be thicker than the standard version (almond flour makes a thick batter). Make sure no pockets of dry flour remain, but avoid overmixing. It’s normal for this batter to be a bit grainy-looking due to almond flour. If it feels excessively thick (like paste), you can stir in one extra tablespoon of milk. Conversely, if it seems too loose, sprinkle in a tablespoon more almond flour. It should be a thick, spoonable batter.

6. Bake: Spread the batter into the prepared pan and smooth the top. Bake at 350°F for about 40-45 minutes (if using a 9-inch pan, check at 35 minutes). The cake is done when it’s golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges will be a bit brown and pulled away from the pan. If the top starts to brown too much by around 30 minutes, you can lay a piece of foil over it for the remaining bake time to prevent burning.

7. Cool: Let the cake cool in the pan for 15 minutes. Because this cake is delicate when hot (gluten-free bakes usually are), be gentle when removing it. Invert it onto a plate (it should come out if you lined the bottom), then carefully flip upright onto a cooling rack. Allow it to cool completely before slicing – this is important for the texture to set. Almond flour cakes firm up as they cool. Do not attempt to cut while warm, or it may crumble.

8. Serve: Once cooled, move to a serving platter. Dust with powdered sugar if desired, or drizzle with the same lemon glaze described in the standard recipe. The glaze is naturally gluten-free (just powdered sugar and lemon, and a bit of Olivea EVOO). This gluten-free lemon olive oil cake is fantastic with a dollop of dairy-free whipped topping or coconut yogurt on the side, and extra berries. Time to dig in and enjoy a slice of gluten-free heaven!

Nutritional Information (Gluten-Free Cake per serving, ~1/8 of cake): Approximately 380 Calories, 24g Fat, 36g Carbohydrates, 2g Fiber, 25g Sugars, 6g Protein. (The gluten-free version, made with almond flour, is slightly higher in healthy fats and protein, and a bit lower in carbs, compared to the standard version. Nutritional values will vary if you use a different GF flour blend or no almond flour.)

Expert Baking Tips for the Perfect Lemon Olive Oil Cake

We've made this cake hundreds of times. Here's what actually makes a difference.

1. Choose Premium EVOO Over Regular Olive Oil

Standard olive oil produces flat-tasting cakes. Olivea's Premium Organic EVOO provides the ideal balance of fruitiness and smoothness for baking. For maximum health benefits and deeper flavor, use their Ultra High Phenolic EVOO—the 900+ mg/kg polyphenols won't make your cake bitter, just more interesting. Never use "light" or refined olive oil. Always check that your oil is fresh, not rancid.

2. Bring All Ingredients to Room Temperature First

Set eggs, yogurt, and milk on the counter 45 minutes before baking. This ensures proper emulsification with the oil. If short on time, place whole eggs in a bowl of warm (not hot) water for 8 minutes. Touch test: eggs should feel neither warm nor cool against your wrist.

3. Beat Eggs and Sugar for Exactly 2-3 Minutes

Use medium-high speed and don't stop early. The mixture must turn pale yellow and fall in ribbons from the beaters. This incorporates air and dissolves sugar completely, preventing dense or oily cake. Set a timer—what feels like forever is usually only 90 seconds.

4. Line Your Pan With Parchment Every Time

Greasing isn't enough for olive oil cakes. Cut parchment to fit the bottom, then grease both pan and paper. For springform pans, run parchment up the sides an inch. This guarantees clean release, especially important for the delicate gluten-free version.

5. Fold in Flour With Minimal Strokes

Count your folds—aim for 15-20 maximum. Use a silicone spatula, scraping from bottom to top. Stop the moment you can't see dry flour, even if small lumps remain. Overmixing creates tough, dense cake.

6. Use Only Fresh Lemons and Zest Properly

Never substitute bottled juice—it tastes flat and lacks the aromatic oils. Use a microplane grater for finest zest that distributes evenly. Zest only the yellow outer layer; white pith adds bitterness. Zest lemons before juicing them. For maximum flavor, rub the zest into the sugar before mixing.

7. Select the Right Baking Pan

Use light-colored aluminum pans for even browning. Dark pans cook edges too quickly—reduce temperature by 15°F if using. Glass pans also require temperature reduction. For loaf cakes, use 9x5-inch pan and extend baking time to 70-80 minutes. For bundt cakes, grease every crevice thoroughly.

8. Adjust Oven Temperature Based on Version 

Bake standard cake at 325°F for even cooking without drying. Bake gluten-free at 350°F—the almond flour needs higher heat to set properly. Use an oven thermometer to verify actual temperature. If your oven runs hot, reduce by 10 degrees.

9. Test Doneness With Multiple Methods

Start checking 10 minutes before suggested time. Look for: edges pulling slightly from pan, golden-brown top that springs back when lightly pressed, and toothpick with just 1-2 moist crumbs (not wet batter). The center should jiggle slightly when pan is gently shaken. If top browns too quickly, tent with foil.

10. Cool Properly in Stages

Let cake rest in pan 15 minutes (gluten-free version is fragile when hot). Run knife around edges before inverting. Cool completely on wire rack—at least 2 hours. Never cut warm olive oil cake; it will crumble.

11. Wait 24 Hours Before Serving (If You Can)

Wrap cooled cake in plastic and let rest overnight. The flavors meld, moisture redistributes, and the crumb sets perfectly. This cake genuinely improves with time—day-old tastes better than fresh.

12. Try Advanced Techniques for Gluten-Free Version

For extra-light texture, separate eggs. Mix yolks as directed, then whip whites to soft peaks and fold in last. This compensates for lack of gluten structure. Add xanthan gum only if your flour blend doesn't include it.

Variations and Serving Ideas

One of the wonderful things about lemon olive oil cake is its versatility. Here are some fun variations and serving ideas to customize your cake and enjoy it in different ways.

Rosemary or Herbal Lemon Olive Oil Cake: Add 1 teaspoon finely chopped fresh rosemary (or thyme) to the batter. Herbs accentuate the savory notes of olive oil and pair beautifully with lemon. This popular Italian twist creates a more complex, fragrant cake. Try lavender glaze for a Provençal vibe.

Orange or Citrus Twist: Swap lemon for orange using equal amounts of zest and juice to make orange olive oil cake. Blood orange is fantastic when in season. Mix half lemon, half orange for complexity, or add grapefruit zest for sophisticated bitter notes.

Lemon Poppy Seed Olive Oil Cake: Add 2 tablespoons poppy seeds to the flour mixture for classic texture and look. This makes a delightful breakfast or brunch cake topped with vanilla glaze.

Gluten-Free Nut Variations: While our recipe uses almond flour, try hazelnut or cashew flour for different flavors. Hazelnut adds toasty notes (though may overshadow the olive oil), while cashew stays neutral. Almond remains the best match with lemon.

Bundt Cake or Loaf Cake: Bake in a 6-cup bundt pan (grease thoroughly, bake 50-60 minutes at 325°F) for elegant presentation. For a 9x5-inch loaf pan, expect 70-80 minutes. The gluten-free version needs extra careful greasing for bundts.

Cupcakes or Mini Cakes: Make 12-14 lemon olive oil cupcakes by filling lined muffin tins 2/3 full and baking 18-22 minutes at 350°F. Top with lemon buttercream or whipped cream. Mini bundt pans create individual servings.

Serving Suggestions: Traditionally enjoyed plain or simply dressed. Serve slices with fresh berries and whipped cream for elegance. Add vanilla ice cream or lemon sorbet for temperature contrast. Greek yogurt provides Mediterranean authenticity. Coffee or tea is the classic pairing; limoncello for special occasions.

Lemon Syrup Soak: For extra moisture and lemon intensity, poke holes in warm cake and drizzle with lemon syrup (boil 1/4 cup each lemon juice and sugar). This creates an almost pudding-like texture.

Frosting Options: While typically served without heavy frosting, light cream cheese frosting or mascarpone whipped cream work beautifully. For the gluten-free version, coconut whipped topping is a nice dairy-free option.

Feel free to experiment—the lemon and olive oil base is a wonderful canvas for creativity.

Storage and Make-Ahead Tips

One of the best things about olive oil cakes is their exceptional keeping quality. Here's how to store your lemon olive oil cake and make it ahead.

Room Temperature Storage: This cake stays fresh and tender at room temperature for 3-4 days thanks to olive oil and sugar retaining moisture. Wrap tightly in plastic wrap or store in an airtight container. If glazed, place parchment between cut surfaces before wrapping. Keep away from direct sunlight and heat.

Refrigeration: Generally unnecessary and can actually dry out the cake. Only refrigerate if you've added perishable toppings like cream cheese frosting. If refrigerated, bring to room temperature before serving for best flavor and texture.

Make-Ahead: Bake 1-2 days in advance—many swear the flavor improves overnight as lemon and olive oil meld. Cool completely, wrap well, and store at room temperature. Add glaze or powdered sugar the day of serving.

Freezing: Wrap cooled cake tightly in plastic wrap, then foil or heavy-duty freezer bag. Keeps 2-3 months frozen. For individual servings, wrap slices separately. To thaw: remove foil but leave plastic, thaw at room temperature for 2-3 hours (whole cake) or 30-60 minutes (slices). Avoid microwave thawing.

Moisture Maintenance: If cake seems less moist after a few days (unlikely), microwave slices 10-15 seconds to refresh. Or sprinkle with water and warm in 275°F oven briefly.

Traveling with the Cake: Sturdy traveler when properly wrapped or in cake carrier. Set glaze allows easy transport. Makes an excellent gift—wrap in parchment and twine, noting it features Olivea's premium EVOO.

This low-maintenance dessert can be baked Sunday and enjoyed Wednesday with no loss in quality—the olive oil and citrus combination almost seems to preserve it.

Health and Flavor Benefits of Olivea EVOO in Baking

Using Olivea's extra virgin olive oils doesn't just make your cake delicious—it transforms dessert into something genuinely beneficial for your body. Here's why these oils are game-changers in baking.

Rich in Polyphenols (Antioxidants): Olivea's Ultra High Phenolic EVOO contains 900+ mg/kg of polyphenols—that's 20 times higher than standard olive oils. Even their Premium Organic EVOO has 600+ mg/kg, way above the EU health claims requirement of 250+ mg/kg. These powerful compounds like hydroxytyrosol fight inflammation, support cardiovascular health, protect brain function, and have anti-aging properties. You're literally baking antioxidants into your dessert.

Heart-Healthy Fats: Unlike butter, EVOO is rich in monounsaturated fats (particularly oleic acid) with zero cholesterol. These fats can improve your lipid profile and are linked to lower heart disease risk. Olivea's oils are pure, cold-pressed, and free from trans fats or hydrogenated oils.

Anti-Inflammatory and Longevity Benefits: The polyphenols in Olivea's oils have anti-inflammatory effects similar to ibuprofen in studies. They help reduce inflammation (root cause of many chronic diseases), improve blood vessel function, and may have cancer-preventive effects. The Ultra High Phenolic EVOO is particularly potent—truly "medical grade" olive oil.

Flavor Enhancer: Olivea's Premium Organic EVOO brings fresh, versatile flavor with a smooth, peppery finish that translates to gentle fruitiness in cake. The Ultra High Phenolic EVOO adds hints of green herbs and pepper that mellow beautifully when baked, creating depth without bitterness.

No Sacrifice in Texture: Despite their robust profiles, Olivea's oils create cakes just as light (often lighter) than butter versions. The liquid nature of olive oil keeps crumb soft even when chilled, and the high-phenolic content doesn't compromise taste or texture.

Organic and Pure: Olivea's Premium Organic EVOO is USDA Organic, made from hand-picked early harvest Koroneiki olives—no pesticides, no additives, just pure olive juice. Early harvest naturally means higher polyphenols.

In summary, baking with Olivea's EVOO means choosing ingredients that enhance both flavor and nutrition. You get luxurious moisture and taste plus peace of mind that your dessert contributes antioxidants and healthy fats rather than empty calories.

FAQs About Lemon Olive Oil Cake

1. Can I use regular olive oil (not extra virgin) or another type of oil for this cake? 

You can, but you'll sacrifice both flavor and health benefits. Light/refined olive oil produces a neutral-tasting cake with no antioxidants. Other oils (canola, vegetable) provide moisture but zero character. Melted butter works but creates a heavier, less moist cake. The olive oil's subtle fruity notes are what make this cake special—stick with quality EVOO like Olivea's for best results.

2. Will the cake taste overly like olive oil?

No. The dominant flavors are lemon and sweet cake, with olive oil providing background richness and subtle fruity notes. Olivea's Premium Organic EVOO is smooth and buttery—barely noticeable. Their Ultra High Phenolic EVOO adds depth without bitterness. Most people can't identify the olive oil at all, just notice something deliciously different.

3. What makes Olivea's EVOO different from other olive oils? 

Exceptionally high polyphenol content: Ultra High Phenolic has 900+ mg/kg (20x typical EVOO), Premium Organic has 600+ mg/kg (3x typical). These lab-tested levels mean maximum antioxidants for heart and brain health. Plus: cold-pressed, early harvest, single-origin, organic options, and carefully stored for freshness. You're getting oils crafted for both taste and health.

4. How can I make this cake vegan? 

Replace each egg with flax/chia eggs (1 Tbsp ground seeds + 3 Tbsp water, let gel) or 3 Tbsp aquafaba. Use non-dairy yogurt or milk. The cake will be denser and more delicate. Works best with the gluten-free version; add xanthan gum for binding. Cool completely before moving.

5. Can I reduce the sugar or use a sugar substitute? 

Reduce by 1/4 cup maximum without major texture changes. For substitutes: granulated monk fruit sweetener works 1:1, though cake may be slightly drier. Avoid stevia (won't provide bulk). Coconut sugar works but adds caramel notes and brown color. Remember: less sugar means less moisture retention.

6. My cake sunk in the middle – what happened? 

Usually underbaking or too much leavening. Ensure toothpick comes out with only moist crumbs, not wet batter. Don't open oven door early. Measure leaveners precisely with leveled spoons. High altitude requires adjustments (less leavening, more flour).

6. What's the best way to enjoy this cake? 

This cake is incredibly versatile. In the morning, a plain slice pairs perfectly with coffee—it's not too sweet, making it an ideal breakfast treat. Afternoon calls for tea service, perhaps Earl Grey to complement the lemon. For dessert, try it slightly warmed with vanilla ice cream or at room temperature with fresh berries and whipped cream. The cake actually improves overnight as flavors meld, so day-old slices are often better than fresh. Some even drizzle a bit of Olivea's EVOO on the plate as a finishing touch. There's truly no wrong way to enjoy it.

Ready to Bake Your Best Cake Yet?

The lemon olive oil cake is more than a recipe—it's proof that healthier baking doesn't mean sacrificing flavor. By using Olivea's exceptional extra virgin olive oils, you're creating a dessert that delivers on every level: incredible moisture, complex flavor, and genuine health benefits from those sky-high polyphenol levels.

Whether you choose the classic version or go gluten-free with almond flour, you now have all the knowledge to create a cake that will become your signature dessert. One that stays moist for days, tastes even better on day two, and makes people lean in for the recipe.

Ready to experience the difference premium olive oil makes? Order your bottle of Olivea Ultra High Phenolic EVOO (900+ mg/kg polyphenols) or Olivea Premium Organic EVOO and taste what you've been missing. Your first bite of this cake will convince you – there's no going back to ordinary olive oil.

We'd love to see your creations! Tag @myolivea on Instagram with your lemon olive oil cake photos. And explore our blog for more ways to harness the health benefits of premium EVOO; we cover everything from how to choose the best EVOO to the latest research on hydroxytyrosol. 

Here's to many golden, lemon-scented cakes in your future. Happy baking!