This Lemon Olive Oil Cake is seriously so good and has been one of my favorite spring desserts for years! Tested to perfection, this easy loaf cake recipe turns out perfectly moist and fluffy every time. It’s even better than the one from your favorite coffee shop! Made with simple ingredients that you likely already have in your kitchen, I love the bright citrus flavor combined with the perfect amount of sweetness in this delicious snack cake.
Lemon Olive Oil Cake Recipe
This Lemon Loaf Cake is everything you want in a homemade lemon dessert—soft, moist, full of bright citrus flavor, and perfectly sweet! If you love the Starbucks lemon loaf, you’re going to be obsessed with this super easy lemon cake recipe. And inspired by my Pumpkin Olive Oil Cake recipe, I knew I had to put a spring twist on this delicious cake!
It’s made with simple, high-quality ingredients and has the perfect light, fluffy texture. I love toping it SO many ways, from a dusting of powdered sugar to a rich white chocolate drizzle or adding chocolate chips. It’s even great made in a round pan with a buttercream icing! Whether you enjoy it as an afternoon snack, a sweet treat with your morning coffee, or as an elevated spring-inspired dessert, this cake is always so good.
Why You’ll Love This Recipe
- Moist & Fluffy -The olive oil and yogurt keep this cake incredibly spongy.
- Super Easy – Simple ingredients and just one bowl to mix it all up!
- Perfectly Balanced Flavor – Just the right amount of tangy lemon and sweetness.
- Customizable – Top it with icing, powdered sugar, or a lemon glaze!
- Pairs Well with Coffee & Lattes – The ultimate treat to enjoy with a latte or espresso.
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Ingredients
You’ll likely have a lot of these ingredients in your kitchen already! Here’s what you’ll need to make this fluffy Lemon Olive Oil Cake:
- Olive Oil – It is best to use olive oil to keep the cake moist and create that perfectly rich flavor.
- Eggs
- Sugar.
- Lemon Juice & Zest – Easiest to use a fresh lemon since you’ll need the zest and juice!
- Yogurt – Best to use whole milk yogurt, adds moisture and rich flavor.
- Vanilla Extract
- All-Purpose Flour – Cake flour works great too and adds a lightness to the cake.
- Baking Powder & Baking Soda
- Salt
- Powdered Sugar (Optional) – A simple dusting for an elegant finish!
How to Make Lemon Olive oil Cake
Making this cake is as easy as whisking everything together and baking it to golden perfection! Here’s how to make Lemon Olive Oil Cake:
- Preheat & Prep – Heat the oven to 325°F and line a 9×5-inch loaf pan with parchment paper.
- Mix the Wet Ingredients – Whisk together the olive oil, eggs, sugar, lemon juice, yogurt, and vanilla until smooth.
- Add the Dry Ingredients – Gently stir in the flour, baking powder, baking soda, salt, and lemon zest. Be careful not to overmix!
- Bake – Pour the batter into the loaf pan and bake for 50-55 minutes. A toothpick should come out clean when inserted.
- Cool & Serve – Let the cake cool, then dust with powdered sugar or add your favorite topping! More topping ideas below!
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Tips for a Perfectly Moist Lemon Loaf Cake
Follow these tips for the perfect cake every time!
Don’t overbake – Check for doneness at 50 minutes to prevent drying out. Bake JUST until a toothpick comes out clean!
Use olive oil and yogurt – The olive oil adds an incredible flavor and texture to this cake, while the yogurt adds moisture. It’s best to use whole milk yogurt or even sour cream!
Cool properly – Let the cake cool in the pan for about 5 minutes, then set it on a cooling rack to prevent it from getting soggy on the bottom.
Wrap it well – If storing in the fridge or freezer, wrap tightly in plastic wrap to prevent it from drying out.
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Topping Options for Lemon Cake
One of the best things about this Lemon Loaf Cake is how easy it is to customize! Here are some delicious topping ideas:
- Classic Powdered Sugar – A light, elegant finish.
- Lemon Glaze – A simple mix of powdered sugar and lemon juice for extra tang.
- White Chocolate Drizzle – Adds a sweet, creamy touch! Just melt white chocolate and drizzle over the entire loaf.
- Cream Cheese Frosting – A richer option for an elevated spring dessert.
More Spring Inspiration: EASTER POKE CAKE
How to Store
- Room Temperature: Keep it in an airtight container for up to 3 days.
- Refrigerator: Store for up to a week! I like to warm it up for a few seconds in the microwave to bring back the moisture after refrigerating.
- Freezer: Wrap slices individually and freeze for up to 3 months!
Coffee & Latte Pairings
More Spring Cake Recipes
- COOKIES & CREAM CAKE
- THE BEST CHOCOLATE CAKE RECIPE
- ICE CREAM CAKE
- COCONUT CAKE RECIPE
- STRAWBERRY CRUNCH CAKE
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Lemon Olive Oil Cake
Equipment
Ingredients
- 1/2 cup olive oil
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup lemon juice
- 1/2 cup whole yogurt
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
- powdered sugar for dusting optional
Instructions
- Preheat the oven to 325 degrees F. and line a 9×5-inch loaf pan with parchment paper.
- Zest the lemon and set aside.
- In a large mixing bowl, combine the olive oil, eggs, sugar, lemon juice, yogurt, and vanilla.
- Whisk until smooth.
- Add the flour, baking powder, baking soda, salt, and lemon zest over the liquid ingredients.
- Stir to combine the dry ingredients, then mix into liquid ingredients just until combined (making sure not to over mix the batter).
- Pour the mixture into the loaf pan.
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Let cool for about 5 minutes in the pan, then another 5 minutes on a cooling rack.
- Top with a dusting of powdered sugar, slice, and enjoy!
Notes
- Use whole milk yogurt or even sour cream to keep the cake moist!
- Bake only until toothpick inserted comes out clean. This will prevent over baking the cake.
- Let the cake cool in the pan for about 5 minutes, then set it on a cooling rack to prevent it from getting soggy on the bottom.
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