Lemon Olive Oil Cake from the Old Notebook
A tender, sun-scented Italian-style lemon olive oil cake with a delicate crumb and a glossy lemon glaze—simple, comforting, and perfect with espresso or afternoon tea.
In my old notebook, the pages are smudged with oil and dotted with lemon zest—proof that this cake was made often, especially when family came by unannounced. My mother said olive oil keeps a cake humble and honest, the way a kitchen should feel. Every time the lemons hit the bowl, it’s like opening the window on a warm day and letting the whole house breathe.
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Servings
10
Ingredients
For the cake
- •2 cups (250 g) all-purpose flour
- •2 tsp baking powder
- •1/2 tsp fine sea salt
- •1 cup (200 g) granulated sugar
- •2 tbsp finely grated lemon zest (from 2–3 lemons, preferably unwaxed)
- •3 large eggs, room temperature
- •3/4 cup (180 ml) extra-virgin olive oil (mild, fruity)
- •3/4 cup (180 ml) whole milk, room temperature
- •1/4 cup (60 ml) fresh lemon juice
- •1 tsp vanilla extract
For the lemon glaze (optional but lovely)
- •1 cup (120 g) powdered sugar, sifted
- •2–3 tbsp fresh lemon juice
- •1 tsp olive oil (optional, for shine)
- •Pinch of salt
To finish (optional)
- •Extra lemon zest for sprinkling
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan or cake pan and line the bottom with parchment; lightly oil the parchment.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar feels slightly damp and fragrant.
- 4
Whisk in the eggs until the mixture looks pale and a little thicker, about 1 minute.
- 5
Whisk in the olive oil in a steady stream, then whisk in the milk, lemon juice, and vanilla.
- 6
Add the dry ingredients to the wet ingredients and whisk just until smooth and no dry flour remains. Do not overmix.
- 7
Pour the batter into the prepared pan and tap the pan gently on the counter once or twice to release large air bubbles.
- 8
Bake until golden and a toothpick inserted in the center comes out clean, 35–45 minutes (start checking at 35).
- 9
Cool the cake in the pan for 10 minutes, then turn out onto a rack to cool completely.
- 10
Make the glaze: whisk powdered sugar with 2 tablespoons lemon juice, adding more lemon juice a teaspoon at a time until it ribbons off the whisk. Whisk in the olive oil (if using) and a pinch of salt.
- 11
Drizzle the glaze over the cooled cake and finish with a little extra lemon zest if you like. Slice and serve.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.