Soft Lemon Olive Oil Cake Recipe 🍋
#lemon8challenge #lemon8badgehunt
This is one of my favorite simple cakes to make when I want something cozy but still light and fresh. The olive oil keeps the texture soft and the lemon gives it the perfect spring flavor. I added a little vanilla too and it made it even better.
⬇️Recipe⬇️
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1¼ cups sugar or Use 1½ cups sugar if you prefer it a little sweeter.😉
3 eggs
¾ cup olive oil
Juice + zest of 2 lemons
¾ cup milk
1 tsp vanilla extract
Bake at 350°F for about 55–60 minutes until a toothpick comes out clean.
Let cool before topping off with powdered sugar or you can make a glaze too!
⬇️Optional glaze⬇️
1 cup powdered sugar
1½–2 tbsp lemon juice
Mix and drizzle over the cooled cake.
(You can also top it off with powdered sugar over the glaze too)
Perfect with coffee or afternoon tea 🍰✨ Save this one for later.
So good! It’s an official family recipe now 😋
This Soft Lemon Olive Oil Cake is not just a treat but also an excellent way to bring a refreshing twist to your baking repertoire. Using olive oil instead of butter gives the cake a moist, tender crumb and adds a subtle fruity note that complements the bright lemon flavor beautifully. I usually prefer combining fresh lemon zest with the juice to enhance the citrus aroma, making each bite feel like spring in your mouth. One tip I’ve learned through experience is to sift the flour with the baking powder, baking soda, and salt to avoid any lumps and ensure the cake rises evenly. When mixing the wet and dry ingredients, gently fold them together — this helps maintain the softness and light texture. For a personal touch, adding vanilla extract is a game changer; it deepens the aroma and balances the citrus tang. If you enjoy a sweeter cake, feel free to increase the sugar slightly as suggested. Baking at 350°F for about an hour is perfect, but I keep an eye after 50 minutes and test with a toothpick to avoid overbaking. This cake pairs wonderfully with a cup of your favorite tea or coffee, making it a charming addition to your afternoon break. I’ve also experimented with a lemon glaze drizzled on top, mixing powdered sugar and lemon juice for a glossy finish that adds sweetness and a shiny appeal. A final dusting of powdered sugar over the glaze adds a lovely snowy touch. Perfect as a sweet breakfast treat or a light dessert, this lemon olive oil cake feels like a heartfelt homemade gift for family and friends. It’s simple, elegant, and bursting with fresh flavors — definitely one of those recipes to keep and cherish.