This lemon olive oil cake is bursting with citrusy, zesty flavor and is incredibly moist — with just 9 ingredients and naturally vegan for a simple yet elegant dessert!
Jump to:
- Why You’ll Love Lemon Olive Oil Cake
- The Ingredients
- Recipe Variations
- How to Make Lemon Olive Oil Cake
- FAQs
- Toni's Recipe Tips
- Serving Suggestions for Lemon Olive Oil Cake
- Storage Instructions
- Other Vegan Desserts To Consider....
- Vegan Carrot Cake Loaf
- Easy Puff Pastry Apple Turnovers
- Vegan Smores Cookies
- Lemon Olive Oil Cake (Vegan)
Why You’ll Love Lemon Olive Oil Cake
With lemon juice and zest, rich olive oil, and a hint of vanilla, it has a perfect balance of complex flavors yet is made with only 9 simple ingredients (no eggs or dairy needed!).
Unlike my easy vegan lemon cake, this recipe uses olive oil in place of neutral oils, vegan butter, or other solid fats for heaps of tender moisture and a subtle fruity flavor without tasting ‘oily.’ Plus, it’ll keep the cake moist for days!
Looking for more easy vegan summer desserts? Check out my orange upside down cake, 3-ingredient coconut shake, and this easy strawberry smoothie bowl.
The Ingredients
Refer to the recipe card for the full list of ingredients, notes, and quantities.
Recipe Variations
Although I really prefer the simplicity of this recipe, here are a few ways to change things up:
- Herbs: Blend ½-1 cup basil or mint into the lemon juice or rub minced rosemary or lavender into the sugar for savory depth.
- Berries: Add 1-1½ cups of blueberries, strawberries, or cherries.
- Nuts: Sub ¼-⅓ cup flour with ground almonds or pistachios.
- Extracts: Add ½ teaspoon lemon or almond extract.
- Poppy Seeds: Stir in 1-2 tbsp.
- Sugar Crust: Sprinkle with coarse sugar before baking for crunch.
- Toppings: Brush the warm cake, prodded with skewers, with lemon curd/syrup (⅓ cup lemon juice + sugar simmered until smooth) or cool and drizzle with easy lemon glaze, 2-ingredient raspberry syrup, or even vegan cream cheese frosting.
How to Make Lemon Olive Oil Cake
Step 1: Preheat the oven to 350F/175C and lightly grease a 9-inch cake pan with olive oil, adding a parchment round to the bottom. Then, in a medium bowl, sift, then mix the flour, baking powder, baking soda, and salt. Also, zest and juice the lemons.
Step 2: In a large bowl, whisk the sugar, lemon juice and zest, extra-virgin olive oil, and vanilla. For a stronger flavor, rub the lemon zest into the sugar to release its oils.
Step 3: Gradually add the dry ingredients to the wet ones, stirring gently until smooth – but avoid over-mixing.
Step 4: Pour the batter into the prepared pan and bake the lemon olive oil cake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Leave the cake to cool in the pan for 10 minutes, then remove it and cool completely on a wire rack. Slice and serve – enjoy!
FAQs
Orange and lemons contain different pH levels, so the amount of leavening will vary slightly.
Yes. Adjust the baking time to 45-60 minutes, using a toothpick/skewer to test for doneness.
Sure - Use a 1:1 swap of AP to a gluten-free flour blend like Bob’s Red Mill or King Arthur’s for a gluten-free lemon olive oil cake.
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Toni's Recipe Tips
- Use fresh lemon juice: For the best, freshest, stongest flavor.
- Choose high quality olive oil: I prefer the robust flavor of extra-virgin olive oil for depth. Regular olive oil has a milder flavor if preferred.
- Measure flour correctly: Avoid scooping it. Instead, fluff it in its bag, spoon it into the cup, and level it with a knife to avoid a dense cake.
- Don’t over-mix: To avoid a dense and/or gummy cake.
- To avoid mess: Bake the cake over a baking sheet to catch potential spills. Wrapping the pan with foil also helps prevent leaks.
Serving Suggestions for Lemon Olive Oil Cake
Serve it with powdered sugar, fresh berries, a berry compote or vegan ice cream. Or serve it alongside other desserts such as this vegan strawberry shortcake or vegan oreo cheesecake.
Storage Instructions
Room temperature: Store it in an airtight container for 3-5 days.
Freezer: Wrap in plastic wrap and freeze for 2-3 months. Thaw in the fridge overnight or at room temperature for several hours.
Other Vegan Desserts To Consider....
If you tried this lemon olive oil cake recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Lemon Olive Oil Cake (Vegan)
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup fresh lemon juice (from about 3-4 lemons)
- ¾ cup extra-virgin olive oil
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper for easy removal.
- In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together the granulated sugar, fresh lemon juice, extra-virgin olive oil, lemon zest, and pure vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until the batter is smooth and free of lumps. Avoid over-mixing.
- Pour the batter into the prepared cake pan. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a wire rack for about 10 minutes. Then, remove it from the pan and let it cool completely on the rack before slicing and serving.
Notes
- Use fresh lemon juice: For the best, freshest, brightest flavor.
- Choose olive oil well: I prefer the robust flavor of a fruity extra-virgin olive oil for depth. Regular olive oil has a milder flavor if preferred.
- Measure flour correctly: Avoid scooping it. Instead, fluff it in its bag, spoon it into the cup, and level it with a knife to avoid a dense cake.
- Don’t over-mix: To avoid a dense and/or gummy cake.
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