Moist Lemon Olive Oil Cake Recipe for Tender Citrus Loaf

Lemon Olive Oil Cake with whipped mascarpone and macerated berries is an elegant, year-round dessert. Olive oil and fresh lemon juice keep the cake exceptionally moist and tender for days while a light crumb and subtle olive oil flavor make it uniquely delicious.

Using olive oil in cake batter creates a soft, tender crumb without the rigid structure butter can give. A sprinkle of sugar on top adds a delicate crunch and the bright lemon components bring refreshing citrus notes that work beautifully for brunch, dessert, or holiday gatherings.

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Why you’ll love this lemon cake recipe

• Fresh lemons deliver bright, clear citrus flavor
• Simple, easy-to-find ingredients
• Whipped mascarpone and sweetened berries make excellent toppings
• Olive oil and lemon juice keep leftovers moist for days
• Versatile for parties, holidays, coffee breaks, or brunch

Is butter or oil better for baking?

Both fats have their place. Butter contributes richness and flavor and helps create structure, while oil streamlines the process—there’s no creaming step and no need to wait for room-temperature butter. Cakes made with oil also tend to stay moist longer than butter-based cakes, often remaining tender for up to three days.

What does lemon olive oil cake taste like?

Olive oil might seem like an odd choice for a sweet cake, but a good-quality extra-virgin olive oil adds a subtle, fruity note that complements lemon beautifully. The olive oil flavor should be noticeable but not overpowering. This recipe balances both elements—enough lemon to brighten the cake and enough olive oil to lend a gentle fruitiness and exceptional moisture.

How to make olive oil lemon cake

Step 1

For the macerated berries, combine the berries, granulated sugar, and lemon juice in a small bowl. Let them sit while you prepare the cake so they release their juices and sweeten slightly.

Step 2

Preheat the oven to 350ºF and position the rack in the middle. Grease a 9-inch springform pan, including the bottom and sides.

Step 3

Whisk together the dry ingredients—flour, baking powder, and salt—in a large bowl.

Step 4

In a stand mixer fitted with a whisk attachment, whip the eggs for about 1 minute until foamy. Add 1 1/4 cups sugar and the lemon zest, then whip on high for about 3 minutes until the mixture is pale and fluffy.

Step 5

With the mixer on medium, slowly stream in the olive oil and mix for about 1 minute until incorporated.

Step 6

Add half of the flour mixture and mix on low for about 1 minute, scraping the bowl as needed. Add the lemon juice and milk and mix for 30 seconds. Add the remaining flour mixture and mix until just combined, about 1 minute, scraping down the bowl.

Step 7

Transfer the batter to the prepared pan and evenly sprinkle the remaining 2 tablespoons of sugar over the top for a slight crunchy finish.

Step 8

Bake 40–45 minutes until the cake is deep golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool the pan on a wire rack for 15 minutes, then remove the springform sides and cool the cake completely.

Step 9

For the whipped mascarpone, combine mascarpone, heavy cream, and a bit of milk in a stand mixer bowl. Whip starting on low and increase speed until light and fluffy, about 1 minute.

Step 10

Slice the cake and serve each piece with a dollop of whipped mascarpone and a spoonful of macerated berries.

Pro Tips

• Use a good-quality extra-virgin olive oil to give the cake a pleasant, fruity undertone without overpowering the lemon.
• If your springform pan leaks, wrap the outside tightly with foil or place a baking sheet beneath it in the oven to catch any drips.
• The macerated berries and whipped mascarpone are optional but highly recommended—they’re easy additions that elevate the cake.

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How to store lemon olive oil cake

Wrap leftover cake in plastic wrap and store at room temperature for up to three days. Keep whipped mascarpone and macerated berries in airtight containers in the refrigerator for up to three days.

To freeze, wrap the cooled cake tightly in plastic wrap and place it in a resealable freezer bag or airtight container for up to three months. Thaw in the refrigerator or at room temperature before serving.

For favorite baking tools and equipment used for this recipe, check the author’s baking resources page.

More Recipes

If you love lemon desserts, other popular options include lemon crinkle cookies, lemon crumb bars, lemon-thyme shortbread, and lemon-lavender shortbread—each offering bright citrus flavor and simple preparation.

If you enjoyed this recipe, please leave feedback and a rating to let the author know how it turned out.