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    For the Cake:

    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup granulated sugar
    • 3 large eggs, room temperature
    • 1 cup extra virgin olive oil
    • 1 cup buttermilk, room temperature
    • Zest of 2 lemons
    • 1/4 cup fresh lemon juice
    • 1 teaspoon vanilla extract

    For the Lemon Glaze:

    • 1 cup powdered sugar
    • 2 tablespoons fresh lemon juice
    • Zest of 1 lemon


    Preheat the Oven:

    Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

    Dry Ingredients:

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

    Wet Ingredients:

    In a large mixing bowl, beat together the granulated sugar and eggs until light and fluffy.

    Slowly add the olive oil while continuing to mix. Add the buttermilk, lemon zest, lemon juice, and vanilla extract. Mix until well combined.

    Combine Wet and Dry Mixtures:

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.


    Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

    Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

    Lemon Glaze:

    In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Once the cake is completely cooled, drizzle the glaze over the top.


    Slice the cake and serve. Optionally, you can garnish with additional lemon zest or a dollop of whipped cream.

    Enjoy your delicious Lemon Olive Oil Cake!

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