Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2.25 cups all-purpose flour; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ½ teaspoon salt; 1.5 cups olive oil; 1.25 cups granulated sugar; 3 large eggs; 1 large egg white; 1 tablespoon vanilla extract; ½ cup fresh lemon juice; 2 tablespoons lemon zest; 1 cup whole milk; 8 oz. cream cheese (room temperature); ½ cup unsalted butter ((~1 stick) room temperature); 1 teaspoon vanilla extract; 1 tablespoon fresh lemon juice; 2 tablespoons lemon zest (~1 small lemon + more for garnish); 4 cups powdered sugar

By Emily Richter

Published 5/7/2023

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This lemon olive oil cake with lemon cream cheese frosting is the perfect balance of sweet and tart. Full of bright lemon flavor, this homemade lemon cake was meant to be the star.

Slice of lemon olive oil cake on a plate.

Velvety Lemon Olive Oil Cake

Calling all lemon lovers! This easy lemon olive oil cake recipe is going to be your new favorite lemon dessert. It’s the perfect way to brighten up a summer day and satisfy your sweet tooth, AND it’s light enough that it won’t put you in a sugar coma. Yes, please!

In this recipe, we used real lemons to give you that authentic, fresh lemon flavor that you simply cannot recreate with other store-bought options. It’s used in both the cake batter and the cream cheese frosting, delivering endless lemony goodness!

why you’ll love it!

It’s the perfect dessert for any special occasion.
The tangy lemon cream cheese frosting is HEAVENLY.
Great for beginners and master bakers alike.
The olive oil makes this cake super moist and delicious.

Ingredients for lemon olive oil cake in bowls.

Featured Ingredients

Here are a few of the featured ingredients in this lemon olive oil cake. Check out the recipe card below for a full list of all of the ingredients.

All-purpose flour: flour is what makes this cake nice and fluffy.
Olive oil: olive oil helps to make this cake incredibly moist and spongy.
Sugar: we used both granulated sugar and powdered sugar in this recipe.
Egg white: we used egg whites to keep this cake light and airy.
Vanilla extract: vanilla is a great flavor for balancing out the tangy flavors of the lemon.
Lemon: both lemon juice and lemon zest are used in this recipe. Be sure to use fresh lemons for the best flavor.
Whole milk: whole milk is another key ingredient for making this cake rich and moist.
Cream cheese: make sure you allow yourself some time to let the cream cheese soften before starting!
Butter: we always use softened, unsalted butter when baking our cakes.

How to soften cream cheese

Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.

How to Make Lemon Olive Oil Cake

PREHEAT OVEN

Preheat the oven to 350℉. Spray a 9-inch spring-form pan with cooking spray and line the bottom and sides with parchment paper.

MIX DRY INGREDIENTS

Next, place all of the dry ingredients into a bowl and stir to combine. Set aside.

MIX WET INGREDIENTS

Place the olive oil and sugar into a large bowl. Using an electric mixer, mix until the sugar is mostly dissolved and the color has lightened.

Then add in the eggs one at a time and mix until well combined. Stir the lemon zest, juice, vanilla, and milk.

COMBINE WET + DRY

Add the dry ingredients to the wet ingredients and mix until combined.

BAKE Cake

Transfer the batter to the prepared spring-form pan and bake for 50 minutes.

When done baking, remove the cake from the oven and let it cool for 10 minutes before removing the cake from the pan. Cool completely before frosting — about 3 to 4 hours.

WHIP CREAM CHEESE + BUTTER

While the cake is cooling, place the cream cheese and butter into the bowl of a stand mixer. Whip together until well combined and fluffy.

ADD THE REST + MIX

Next, add the vanilla, lemon juice, lemon zest, and powdered sugar to the bowl. Starting on low, mix together until well combined. The speed can be increased once the sugar has been incorporated.

FROST CAKE + SERVE

Using a serrated knife, cut the cake in half horizontally into two layers. Spread half the frosting on top of the bottom layer, then place the top layer over the bottom, spreading the remaining frosting on the top.

Garnish with more lemon zest, serve, and enjoy your lemon olive oil cake!

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Lemon Cream Cheese Frosting

This lemon cream cheese frosting is the perfect frosting for the lemon olive oil cake. It’s rich and bright and full of flavor.

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Two layer lemon olive oil cake on a cake stand.

Top Tips for the Best Lemon Cake Recipe

If you plan to frost your cake the next day, wait to make your cream cheese frosting until right before decorating. You don’t want your frosting to get hard.
To make your frosting more fluffy, whip 1/2 cup of heavy whipping cream in a separate bowl until light and fluffy. Then fold the whipping cream in with your frosting. Make sure you fold it in, as you don’t want to take the air out of your freshly whipped cream!
The best way to slice your lemon cake is to place it on a cardboard cake round. Then place the cake round on a cake turntable, carefully slicing the cake in half with a serrated knife so you are left with two cake rounds.
If you don’t have a cake round or turntable, keep your cake on the counter and lean over so you’re at eye level with the cake. Keep the knife as level as possible as you cut through the cake, avoiding heavy “sawing” motions.

FAQs

Can cake with cream cheese frosting be frozen?

Absolutely! However, we recommend that you let your cake sit in the fridge covered for 6 to 8 hours first before placing it in the freezer. This way, the frosting is less likely to get ruined.

Can you over beat cream cheese frosting?

Yes. Cream cheese frosting that is over-whipped can break down and become runny. So, make sure you stop whipping your frosting as soon as you notice that it’s light and fluffy with stiff peaks. That’s the perfect consistency for frosting!

Storage

Store your lemon cake with lemon cream cheese frosting covered with plastic wrap or in an airtight container in a cool place for up to 2 hours. After that, store it in the fridge for up to 5 days.