World Best Lemon EVOO Cake

Lemon EVOO Cake

This World Best Lemon EVOO Cake is created with healthy EVOO instead of butter as the primary fat. Olive oil cakes are a special tradition of celebrating the olive harvest all across the Mediterranean. Integrating the premium EVOO into the cake creates enhanced flavoring and absolute moisture that lasts for days. This recipe works beautifully with our Lemon EVOO


9" springform pan


  • 1 cup Lemon EVOO
  • 3 large eggs
  • 1 1/2 cups granulated sugar, plus 2 tbsp. for sprinkling the top
  • 2 tsp vanilla extract
  • 1/2 cup lemon juice
  • zest from 3 lemons
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups all purpose flour
  • 1 1/4 cup whole milk
  • powdered sugar for dusting, optional


  1. Preheat oven to 350F. Prepare a 9" springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.
  2. In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
  3. Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.
  4. Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain
  5. Pour the batter into the springform pan. Sprinkle 2 tbsp. of granulated sugar evenly over the top.
  6. Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top.
  7. Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.
  8. When cool, dust the top with powdered sugar, if desired.


  1. Grease your springform pan well, and make sure it’s in good condition. This batter is on the liquid-y side, so you may want to place a large baking sheet underneath your pan to catch any drips. Wrap the bottom and sides of the pan tightly with foil to prevent leaks.
  2. Don’t skimp on the lemon zest, make sure you zest the whole lemon and that you get at least 1/2 cup of juice from your 3 lemons.
  3. Don’t over-mix your batter once you’ve added the flour or you will get a gummy texture.
  4. Allow the cake to cool partially in the pan before attempting to release it. Run a thin butter knife around the edges if it seems like it’s a bit stuck.

Leave a comment