This lemon olive oil cake is moist, fragrant, and bright — the kind of simple dessert that looks impressive but takes almost no effort. Olive oil gives the crumb a tender richness that butter alone can't match, and fresh lemon zest wakes up every bite. Finished with a tangy lemon glaze, these individual cakes are perfect for brunch, afternoon tea, or dessert. Made in a muffin pan for easy portioning.
Remember those light, spongy Lemon Olive Oil cakes Jonathan made last year? Well, we experimented with using our new Lemon Olive Oil and they turned out even better. Each cake a little bite of spring joy.
It's true, baking does diminish some of the nutrients in olive oil, but overall it is still safe, heart healthy, and will help your baked goods stay fresher, longer.
I think these pair especially nice with a cup of tea.
Why Use Olive Oil in Cake?
Olive oil might sound unusual for baking, but it's actually a traditional Mediterranean technique — and once you try it, you'll understand why.
- Extraordinary moisture. Olive oil stays liquid at room temperature, while butter solidifies. That means olive oil cakes stay soft and tender even the next day, without drying out or getting dense in the fridge.
- Subtle fruity depth. A good olive oil adds a delicate, almost floral quality to baked goods that butter simply can't replicate. It pairs beautifully with citrus, vanilla, and herbs.
- Cakes keep longer. Olive oil cakes often taste even better 24 hours later. The crumb stays moist and the flavors continue to develop. This makes them ideal for making ahead when entertaining.
- Heart-healthy fat. Olive oil is rich in monounsaturated fats and antioxidants. Baking at 350°F is well within olive oil's safe range.
This recipe uses a 50/50 blend of Healthy Harvest Greek EVOO (for body and richness) and Healthy Harvest Lemon Olive Oil (for an extra layer of bright citrus flavor). It's our favorite combination, but any high-quality EVOO will work.
Ingredients
- 1 tablespoon unsalted butter, melted
- 1 cup all-purpose flour, plus more for dusting
- 1⅓ cups granulated sugar
- 2 tablespoons grated lemon zest (from 2 small lemons)
- 2 large eggs
- ¼ cup extra virgin olive oil, half Healthy Harvest Greek, half Lemon Olive Oil
- ⅔ cup whole milk
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Glaze:
- 1½ cups confectioners' sugar
- 2½ to 3 tablespoons lemon juice (from 1 to 2 lemons)
- 2 tablespoons unsalted butter, melted
Instructions
- Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush 12-cup muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
- Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't over mix or the cakes will be too puffy.
- Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 22 to 25 minutes for a 12-cup muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
- Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs for an extra touch.
Tips for Perfect Lemon Olive Oil Cake
- Zest the lemons before juicing. It's much easier to zest a whole lemon than one that's been cut and squeezed.
- Use room-temperature eggs and milk. Cold ingredients can cause the batter to seize slightly, resulting in a denser crumb.
- Don't overmix. Once the flour goes in, pulse or stir just until combined. Overmixing develops gluten and makes the cakes tough instead of tender.
- Watch the bake time closely. The cakes are done when they spring back when lightly touched and just begin to pull from the sides of the pan. Overbaking is the enemy of a moist olive oil cake.
- Glaze while warm, not hot. Warm cakes absorb the glaze beautifully. If they're too hot, the glaze slides right off.
- Cool in the pan for a full 10 minutes before inverting. This lets them set up enough to unmold cleanly.
Variations
- Orange Olive Oil Cake: Swap lemon zest/juice for orange. Use Healthy Harvest Orange Olive Oil if available.
- For a more pronounced olive-oil flavor in the crumb, try our polyphenol-rich olive oil — peppery notes cut through the sweetness.
- Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for texture and a classic flavor pairing.
- Lemon Pistachio: Top the glazed cakes with crushed pistachios — the green against the yellow glaze is beautiful.
- As a Loaf Cake: Pour the batter into a greased and floured 9x5 inch loaf pan. Bake at 350°F for 45-50 minutes. Test the center with a toothpick.
- As a Round Cake: Use a greased 9-inch round cake pan. Bake at 350°F for 30-35 minutes. Dust with powdered sugar or finish with the lemon glaze.
- Herb Twist: The recipe includes thyme — try adding a teaspoon of finely chopped fresh rosemary or lavender for an herbal note.