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Super Moist Lemon Olive Oil Cake (Easy, Mediterranean Style)

A loaf of moist olive oil cake, partially sliced, topped with a white lemon glaze and zest.
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You get a wonderfully moist and tender cake with bright citrus flavor using simple ingredients. This easy olive oil cake stays fresh for days, making it perfect for brunch or an afternoon tea break.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup good quality extra virgin olive oil
  • 1 cup whole milk or buttermilk
  • 1/4 cup fresh lemon juice
  • Zest of 2 large lemons
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a standard loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the sugar and eggs together until the mixture is pale and slightly thickened, about 2 minutes.
  4. Slowly stream in the olive oil while continuing to whisk until fully combined.
  5. Whisk in the milk, lemon juice, and lemon zest until just blended. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Stop mixing as soon as you see no more streaks of flour.
  7. Pour the batter into your prepared pan.
  8. Bake for 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time varies based on your pan size.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth.
  11. Drizzle the glaze over the cooled cake before slicing and serving.

Notes

  • This cake tastes even better the next day because the olive oil flavor deepens. Store it covered at room temperature.
  • For a Mediterranean baking touch, use a fruity, high-quality olive oil.
  • You can substitute orange zest and juice for lemon for a different citrus flavor.
  • This recipe works well as a simple bundt cake; increase the baking time slightly if you use a larger pan.

Nutrition

Find it online: https://carlacooking.com/easy-moist-lemon-olive-oil-cake/