Lemon Olive Oil Cake with Greek Yogurt

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If you’re looking for a Lemon Olive Oil Cake that’s bright, incredibly moist, and full of fresh lemon flavor without being overly sweet, you’ve come to the right place. Made with olive oil instead of butter, Greek yogurt for a tender crumb, and plenty of fresh lemon zest and juice, this cake is light, fluffy, and every bit as beautiful as it is delicious.

This recipe came together on one of those afternoons when I had a few lemons sitting on the counter and was craving something simple to enjoy with a cup of coffee. I didn’t want a rich, heavy dessert. I wanted something that felt fresh and sunny, with a soft texture and just the right amount of sweetness. The kind of cake you can slice on a weekday afternoon, bring to a friend’s house, or serve poolside when you’re hosting family and friends.

After a few small tweaks, including reducing the sugar, using a blend of all-purpose and whole wheat flour, and adding Greek yogurt for extra moisture, this quickly became my favorite version. The first slice was everything I hoped it would be, soft, tender, and bursting with fresh lemon flavor. But what really sold me was the next day. Somehow it was even better. Even my family kept sneaking slices every time they walked through the kitchen.

As a registered dietitian, I love creating recipes that don’t need to be labeled “healthy” to be enjoyable. This cake is proof that simple, quality ingredients can come together to create something truly special. Whether you’re baking it for a spring brunch, a summer gathering, Mother’s Day, or simply because you have a few lemons to use up, this lemon olive oil cake is one recipe you’ll find yourself making again and again.

Watch Me Make This Lemon Olive Oil Cake

Prefer to watch before you bake? Here’s a quick step-by-step video showing exactly how I make this Lemon Olive Oil Cake. Then keep scrolling for the full printable recipe, detailed instructions, and all of my best baking tips.

Lemon Olive Oil Cake at a Glance

• Flavor: Bright, fresh lemon with a subtle fruity olive oil flavor
• Texture: Soft, fluffy, and incredibly moist
• Difficulty: Easy
• Time: About 1 hour
• Perfect for: Brunch, baby showers, Mother’s Day, afternoon coffee, spring and summer entertaining
• Make Ahead: Yes, it’s even better the next day.

Why You’ll Love This Lemon Olive Oil Cake

• Bright, fresh lemon flavor in every bite. Made with fresh lemon juice and plenty of lemon zest, this cake has a vibrant citrus flavor that tastes like sunshine.
• Soft, fluffy, and incredibly moist. Olive oil and whole milk Greek yogurt create a tender crumb that stays moist for days.
• Not overly sweet. Unlike many lemon cakes, this one lets the fresh lemon flavor shine instead of being masked by too much sugar.
• Simple pantry ingredients. You only need a handful of everyday baking staples plus a few fresh lemons.
• Perfect with an afternoon cup of coffee or as part of a simple brunch spread alongside my High Protein Breakfast Burritos or Lemon Blueberry Baked Oatmeal. It’s light enough for an everyday treat but elegant enough to serve when you’re entertaining.
• Beautiful for spring and summer gatherings. Whether you’re hosting brunch, bringing dessert to a friend’s house, or serving guests by the pool, this cake always feels like the right choice.
• Even better the next day. The lemon flavor deepens overnight, making leftovers just as delicious, if not better, than the first slice.

As a Registered Dietitian, Here’s Why I Love This Recipe

As a registered dietitian, I believe dessert should be delicious first. My goal isn’t to make every treat “healthy,” it’s to create recipes made with quality ingredients that are satisfying, balanced, and genuinely worth baking again.

If you enjoy baking with wholesome pantry staples, you’ll also love my Best Meal Prep Containers guide for storing baked goods and prepping homemade meals throughout the week.

That’s exactly what I love about this lemon olive oil cake.

Instead of relying on butter, this recipe uses extra virgin olive oil, which creates an incredibly moist, tender cake with a delicate richness that pairs beautifully with fresh lemon. I also use whole milk Greek yogurt, which helps keep the crumb soft while adding a subtle tang that complements the bright citrus flavor.

You’ll also notice I swapped a small portion of the all-purpose flour for whole wheat flour. It’s a simple change that adds a subtle nutty flavor and a little more depth without making the cake heavy or dense. Most people won’t even realize it’s there, they’ll just notice how flavorful the cake tastes.

One of my favorite changes was reducing the sugar slightly compared to many traditional lemon olive oil cake recipes. I wanted the fresh lemon juice and zest to be the stars of the show instead of creating a cake that’s simply sweet. The result is a dessert that’s bright, fresh, and perfectly balanced.

To me, this is the kind of recipe that fits beautifully into real life. It’s made with simple ingredients, comes together without any complicated techniques, and feels just as appropriate for a quiet afternoon coffee break as it does for a spring brunch, summer gathering, or sharing with friends and family.

Recipe Testing Notes

This lemon olive oil cake didn’t come together on the first try. I tested several versions before landing on the final recipe, making small adjustments to the ingredients until it had the texture and flavor I was looking for.

One of the biggest changes was reducing the sugar. Many traditional lemon olive oil cakes are much sweeter, but I wanted the fresh lemon juice and zest to be the stars of the show. Reducing the sugar created a brighter, more balanced cake that lets the citrus really shine.

I also replaced the milk with whole milk Greek yogurt and swapped a small portion of the all-purpose flour for whole wheat flour. Those two simple changes made a noticeable difference. The Greek yogurt created an incredibly soft, tender crumb, while the whole wheat flour added just enough depth without making the cake feel heavy.

The final result is exactly the kind of cake I was hoping to create. It’s light, fluffy, moist for days, and perfect with an afternoon cup of coffee or served as an easy dessert when friends and family stop by.

Why This Lemon Olive Oil Cake Works

The best recipes aren’t just about following instructions, they’re about understanding why each ingredient is there. Every ingredient in this lemon olive oil cake has a purpose, and together they create a cake that’s light, fluffy, incredibly moist, and bursting with fresh lemon flavor.

Extra Virgin Olive Oil

Instead of butter, this recipe uses extra virgin olive oil, which creates an exceptionally moist cake with a delicate, tender crumb. Unlike butter, olive oil stays liquid at room temperature, helping the cake remain soft for days instead of drying out. Choose a good-quality extra virgin olive oil with a mild, fruity flavor that complements the fresh lemon without overpowering it.

Whole Milk Greek Yogurt

Greek yogurt is one of my favorite baking ingredients because it adds moisture, richness, and a subtle tang that pairs beautifully with citrus. It also contributes to the cake’s soft texture while balancing the sweetness, creating a dessert that feels light and fresh instead of overly rich.

If you’re looking for more ways to use Greek yogurt, don’t miss my Greek Yogurt Parmesan Egg Bites.

Fresh Lemon Juice and Lemon Zest

If there’s one ingredient you shouldn’t skimp on, it’s the lemons. Fresh lemon juice brings brightness and acidity, while the zest contains the natural oils that provide the most intense lemon flavor. Using both gives this cake its vibrant citrus taste that bottled lemon juice simply can’t match.

If you love cooking with lemons, you’ll also enjoy my Lemon Dill Tuna Salad.

A Blend of All-Purpose and Whole Wheat Flour

Using mostly all-purpose flour keeps the cake light and fluffy, while a small amount of whole wheat flour adds a subtle nutty flavor and a little more depth. It’s a simple adjustment that makes the cake taste a little more interesting without changing its soft, tender texture.

Baking Powder and Baking Soda

This recipe uses both baking powder and baking soda because they each play a different role. The baking soda reacts with the acidity from the Greek yogurt and fresh lemon juice to help the cake rise, while the baking powder provides additional lift for a light, fluffy crumb. Together, they create a cake that’s airy without being dry.

Room Temperature Eggs

Using room temperature eggs helps everything mix together more evenly, creating a smooth batter and a more consistent texture. Cold eggs can cause the olive oil and other ingredients to seize slightly, making it harder to achieve the tender crumb this cake is known for.

Just Enough Sugar

One of the things I love most about this recipe is that it’s not overly sweet. Instead of masking the fresh lemon flavor, the sugar simply enhances it. The result is a cake where the bright citrus, fruity olive oil, and rich Greek yogurt all have a chance to shine.

Ingredients You’ll Need

One of the reasons I love this lemon olive oil cake is that it’s made with simple, everyday ingredients. While the ingredient list is short, each one plays an important role in creating a cake that’s soft, moist, and bursting with fresh lemon flavor.

Extra Virgin Olive Oil

Since olive oil is the star of this recipe, choose one you enjoy the flavor of. I recommend a good-quality extra virgin olive oil that’s mild and fruity rather than one that’s intensely peppery or bitter. The olive oil keeps the cake incredibly moist and gives it a delicate richness that pairs beautifully with the fresh lemons.

Fresh Lemons

Fresh lemons are essential for this recipe. You’ll use both the juice and the zest because they each bring something different to the cake. The juice adds brightness and acidity, while the zest contains fragrant citrus oils that deliver the bold lemon flavor. Skip the bottled lemon juice if you can, fresh really does make a difference here.

Whole Milk Greek Yogurt

Whole milk Greek yogurt helps create a soft, tender crumb while adding richness and a subtle tang. Be sure to use plain Greek yogurt, not flavored or sweetened varieties. If possible, let it come to room temperature before mixing it into the batter for the smoothest texture.

All-Purpose Flour

All-purpose flour provides the structure for the cake while keeping the crumb light and fluffy. Be sure to measure it correctly by spooning the flour into your measuring cup and leveling it off with a knife instead of scooping directly from the bag, which can pack in too much flour and lead to a dense cake.

Whole Wheat Flour

I use a small amount of whole wheat flour because I love the subtle depth of flavor it adds. Since it only makes up one-quarter of the total flour, the cake stays soft and tender while gaining a slight nuttiness that complements the lemon beautifully.

Granulated Sugar

This recipe is intentionally a little less sweet than many traditional lemon olive oil cakes. The sugar enhances the fresh citrus flavor without overpowering it, allowing the lemon, olive oil, and vanilla to really shine.

Eggs

Large eggs provide structure, richness, and moisture. For the best results, let them come to room temperature before baking so they incorporate more easily into the batter.

Vanilla Extract

Even though this is a lemon cake, don’t skip the vanilla. It rounds out the citrus flavor and adds warmth that makes every bite taste more balanced.

Baking Powder and Baking Soda

Both leavening agents work together to create a cake that’s light and fluffy. Since baking soda loses potency over time, make sure yours is fresh for the best rise.

Salt

A small amount of salt makes a big difference. It balances the sweetness and helps bring out the bright lemon flavor throughout the cake.

What Is the Best Olive Oil for Baking?

One of the questions I get most often is, “Can you bake with extra virgin olive oil?“ The answer is yes, and for this recipe, I actually recommend it.

Olive oil is the ingredient that gives this cake its signature moist texture and delicate richness, so choosing the right one can make a noticeable difference. The good news is you don’t need to save your most expensive bottle for baking, but you also don’t want to use one that’s overly bitter or intensely peppery.

Choose a Mild, Fruity Extra Virgin Olive Oil

For this lemon olive oil cake, look for an extra virgin olive oil that’s smooth, fruity, and mild in flavor. Since olive oil is one of the main ingredients, its flavor will come through in the finished cake. A lighter, fruitier olive oil complements the fresh lemon beautifully without overpowering it.

If your olive oil tastes very peppery or has a strong grassy or bitter finish, it’s better suited for salad dressings or dipping bread than baking.

Will the Cake Taste Like Olive Oil?

Not in the way you might think.

A good olive oil adds richness and depth, but it shouldn’t make the cake taste like olives. Instead, it creates a moist, tender crumb with a subtle fruity flavor that pairs beautifully with the bright lemon.

Even people who don’t normally bake with olive oil are often surprised by how light and delicate the finished cake tastes.

Can I Use Regular Olive Oil Instead?

Yes. If you don’t have extra virgin olive oil, regular olive oil will still work well in this recipe. The flavor will simply be a little milder.

Can I Substitute Another Oil?

If needed, you can substitute a neutral oil like avocado oil, canola oil, or vegetable oil. The cake will still be moist, but you’ll lose some of the subtle richness and Mediterranean-inspired flavor that makes olive oil cake so special.

If possible, I recommend sticking with olive oil for the best flavor and texture.

My Favorite Olive Oil Tip

Since olive oil is one of the stars of this recipe, use one you’d happily dip bread into. It doesn’t have to be expensive, but it should taste fresh and smooth. If you enjoy the flavor straight from the bottle, chances are you’ll love it in this cake too.

Ayat’s Tip

Ayat’s Tip: If you’re buying olive oil specifically for this recipe, choose one that’s smooth, fruity, and mild. Since olive oil is one of the main flavors in this cake, using one you genuinely enjoy will make a noticeable difference. If you’d happily dip a piece of crusty bread into it, it’ll likely be perfect for this cake too.

How to Make Lemon Olive Oil Cake

This lemon olive oil cake comes together in just a few simple steps. Before you begin, let your eggs and Greek yogurt come to room temperature. This helps the batter come together smoothly and creates the best texture.

Step 1: Prepare Your Pan

Preheat your oven to 350°F. Grease a 9-inch round cake pan with olive oil or baking spray, then line the bottom with a circle of parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt until evenly combined.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the olive oil, granulated sugar, eggs, Greek yogurt, vanilla extract, fresh lemon juice, and lemon zest until the mixture is smooth and well combined.

Don’t worry if it doesn’t look completely silky at first. Once the dry ingredients are added, the batter will come together beautifully.

Step 4: Combine the Batter

Add the dry ingredients to the wet ingredients and gently fold everything together with a rubber spatula until no dry streaks remain.

Be careful not to overmix. Overmixing develops the gluten in the flour and can make the finished cake less tender.

Step 5: Bake

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 45 to 55 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 6: Cool

Allow the cake to cool in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely.

Cooling completely helps the crumb set and makes slicing much easier.

Step 7: Finish and Serve

Just before serving, dust the cooled cake with powdered sugar if desired. Slice and enjoy with a cup of coffee, fresh berries, or a dollop of whipped cream or Greek yogurt.

My Best Tips for the Perfect Lemon Olive Oil Cake

After testing this recipe, I found that a few small details make all the difference. Follow these tips for a cake that’s soft, fluffy, moist, and full of bright lemon flavor every single time.

Use Room Temperature Ingredients

For the smoothest batter and the most even rise, let your eggs and Greek yogurt sit at room temperature for about 30 minutes before baking. Cold ingredients don’t blend together as easily and can affect the cake’s final texture.

Don’t Skip the Lemon Zest

The zest is where most of the lemon flavor comes from. While the juice adds brightness and acidity, the zest contains the fragrant citrus oils that give this cake its bold lemon flavor. Be sure to zest the lemons before juicing them.

Measure Your Flour Correctly

Too much flour is one of the most common reasons homemade cakes turn out dry or dense. Instead of scooping directly from the bag, spoon the flour into your measuring cup and level it off with a knife.

Mix Just Until Combined

Once you add the dry ingredients to the wet ingredients, gently fold everything together until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can make the cake less tender.

Choose an Olive Oil You Enjoy

Because olive oil is one of the main ingredients, its flavor comes through in the finished cake. Choose a mild, fruity extra virgin olive oil that tastes fresh and smooth rather than one that’s very bitter or peppery.

Don’t Overbake

Start checking the cake a few minutes before the recommended baking time. Every oven is different, and even a few extra minutes can dry out the cake. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Let the Cake Cool Before Slicing

It may be tempting to cut into the cake while it’s still warm, but allowing it to cool completely gives the crumb time to set. The slices will hold together much better, and the texture becomes even softer.

Dust with Powdered Sugar Right Before Serving

If you’re adding powdered sugar, wait until just before serving for the prettiest presentation. This keeps the sugar looking light and fresh instead of dissolving into the cake.

It’s Even Better the Next Day

One of my favorite things about this cake is how well it keeps. After sitting overnight, the lemon flavor becomes even more pronounced, and the crumb stays incredibly moist. If you can resist eating it all on day one, save yourself a slice for the next day, you might like it even more.

Common Mistakes to Avoid

Even simple cakes can have a few hiccups along the way. If your lemon olive oil cake doesn’t turn out exactly as expected, don’t worry. Here are the most common mistakes and how to avoid them.

Your Cake Turned Out Dense

A dense cake is usually the result of adding too much flour or overmixing the batter. Measure your flour by spooning it into the measuring cup and leveling it off with a knife instead of scooping directly from the bag. Once you add the dry ingredients, mix just until everything is combined.

Your Cake Sank in the Middle

If your cake sinks after baking, it may have been underbaked or the oven door may have been opened too early. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, and avoid opening the oven during the first 30 minutes of baking.

Your Cake Is Dry

Overbaking is the most common reason cakes become dry. Start checking for doneness a few minutes before the recommended baking time since every oven bakes a little differently. Measuring the flour correctly also helps keep the crumb soft and tender.

Your Cake Didn’t Rise

Be sure your baking powder and baking soda are fresh. These ingredients lose their effectiveness over time, which can prevent the cake from rising properly. Also, avoid overmixing the batter, which can make it more difficult for the cake to rise.

Your Cake Is Gummy

A gummy texture usually means the batter was overmixed or the cake was sliced before it had completely cooled. Let the cake cool fully on a wire rack before cutting into it so the crumb has time to set.

Your Cake Tastes Bitter

A bitter flavor is often caused by using an extra virgin olive oil that’s too bold or peppery. Since olive oil is one of the main flavors in this recipe, choose one that’s mild, fruity, and smooth for the best results.

The Lemon Flavor Isn’t Strong Enough

Fresh lemons make all the difference. Be sure to use both freshly squeezed lemon juice and plenty of fresh lemon zest. The zest contains the natural citrus oils that provide the most intense lemon flavor, so don’t skip it.

Your Cake Stuck to the Pan

Grease your cake pan well and line the bottom with parchment paper before adding the batter. Let the cake cool for about 15 minutes before turning it out onto a wire rack. This gives the cake enough time to firm up while still releasing easily from the pan.

Can I Make This Lemon Olive Oil Cake Ahead of Time?

Absolutely! In fact, I think this cake is even better the next day.

As the cake rests, the fresh lemon flavor has time to deepen, and the olive oil helps keep the crumb incredibly moist and tender. It’s one of those rare desserts that tastes just as good, if not better, 24 hours after it’s baked.

If you’re making this cake for a brunch, baby shower, Mother’s Day celebration, dinner party, or summer gathering, I recommend baking it the day before. Once the cake has cooled completely, cover it tightly and store it at room temperature. Just before serving, dust it with powdered sugar for the freshest presentation.

Making it ahead also makes entertaining so much easier since you’ll have one less thing to worry about on the day of your event.

If you’re planning ahead for the week, you may also enjoy my Sunday Meal Prep series, where I share easy recipes you can prep in advance.

Ingredient Substitutions

I always recommend making this recipe exactly as written the first time because each ingredient was carefully chosen to create the perfect texture and flavor. That said, if you need to make a substitution, here are a few that work well.

Can I Use All-Purpose Flour Instead of Whole Wheat Flour?

Yes! If you don’t have whole wheat flour, simply use 2 cups of all-purpose flour instead. The cake will still be light, fluffy, and delicious. I like adding a small amount of whole wheat flour because it gives the cake a subtle nutty flavor and a little more depth without making it dense.

Can I Use Regular Yogurt Instead of Greek Yogurt?

Greek yogurt works best because it’s thicker and creamier, which helps create the cake’s soft, tender crumb. If you only have plain regular yogurt, you can use it, but the batter will be a little thinner and the texture may be slightly different.

Can I Use 2% or Nonfat Greek Yogurt?

Yes. Whole milk Greek yogurt gives the richest flavor and softest texture, but 2% or nonfat Greek yogurt will also work if that’s what you have on hand.

Can I Use Bottled Lemon Juice?

Fresh lemon juice is highly recommended for this recipe. Since lemon is the star of the cake, freshly squeezed juice and fresh lemon zest provide the brightest, freshest flavor. Bottled lemon juice simply won’t give you the same result.

Can I Use a Different Oil?

If needed, you can substitute avocado oil, vegetable oil, or canola oil. The cake will still be moist, but you’ll lose some of the delicate fruity flavor that makes olive oil cake so special.

Can I Make This Cake Dairy-Free?

I haven’t tested a dairy-free version yet, so I can’t guarantee the results. If you decide to experiment, I’d recommend using a thick dairy-free Greek-style yogurt alternative to maintain a similar texture.

Variations

One of the things I love most about this recipe is how versatile it is. Once you’ve mastered the classic version, it’s easy to customize with seasonal fruit or bake it in a different pan for any occasion.

Lemon Blueberry Olive Oil Cake

Fresh blueberries are one of my favorite additions to this cake. Gently fold 1 cup of fresh blueberries into the batter just before pouring it into the pan. Their natural sweetness pairs beautifully with the bright lemon flavor.

Lemon Raspberry Olive Oil Cake

Fresh raspberries add a beautiful pop of color and a slightly tart flavor that complements the citrus perfectly. Fold in about 1 cup of fresh raspberries, being careful not to overmix the batter.

Orange Olive Oil Cake

Swap the lemons for oranges to create a delicious orange olive oil cake. Use fresh orange juice and orange zest in the same quantities for a sweeter, softer citrus flavor.

Lemon Olive Oil Loaf Cake

Prefer a loaf cake? Pour the batter into a greased 9×5-inch loaf pan and bake until a toothpick inserted into the center comes out clean. Baking time will be slightly longer, so begin checking around 50 minutes.

Lemon Olive Oil Muffins

This batter works beautifully as muffins. Fill lined muffin cups about two-thirds full and bake until the tops are lightly golden and a toothpick comes out clean, about 18 to 22 minutes depending on your oven.

Make It Gluten-Free

While I haven’t tested this recipe with gluten-free flour, a high-quality 1:1 gluten-free baking flour should work well. Keep in mind that the texture may be slightly different.

How to Serve Lemon Olive Oil Cake

This cake is simple enough for an everyday dessert but elegant enough for special occasions. Here are some of my favorite ways to serve it.

• Dusted with powdered sugar for a simple, classic finish.
• With fresh berries like strawberries, raspberries, or blueberries.
• Alongside a dollop of whipped cream.
• Topped with plain Greek yogurt and fresh berries for a light brunch dessert.
• Served with vanilla ice cream for a more decadent treat.
• Garnished with fresh mint and thin slices of lemon for a beautiful presentation.
• Paired with a hot cup of coffee or tea for an afternoon treat.
• As part of a spring brunch, baby shower, Mother’s Day celebration, Easter dessert table, or summer poolside gathering.

One of my favorite ways to enjoy it is exactly how this recipe was inspired, with a hot cup of coffee on a quiet afternoon. It’s the kind of simple dessert that feels special without requiring much effort.

How to Store, Freeze & Keep Lemon Olive Oil Cake Fresh

One of my favorite things about this lemon olive oil cake is how well it keeps. Thanks to the olive oil and Greek yogurt, the cake stays soft and moist for days, making it a wonderful make-ahead dessert for entertaining or enjoying throughout the week.

How to Store at Room Temperature

Once the cake has cooled completely, store it in an airtight container or cover it tightly with plastic wrap. It will stay fresh at room temperature for up to 3 days.

If you’ve dusted the cake with powdered sugar, keep in mind that some of the sugar may dissolve into the cake over time. For the prettiest presentation, I recommend dusting it with powdered sugar just before serving.

Should Lemon Olive Oil Cake Be Refrigerated?

It doesn’t have to be, but you certainly can.

If your kitchen is warm or you’re planning to keep the cake longer than three days, refrigerate it in an airtight container for up to 1 week.

Before serving, let the cake sit at room temperature for about 30 minutes. This allows the olive oil to soften again and brings back the cake’s tender texture and full flavor.

Can You Freeze Lemon Olive Oil Cake?

Yes! This cake freezes beautifully.

Allow the cake to cool completely before wrapping it tightly in plastic wrap, followed by a layer of aluminum foil or placing it in a freezer-safe container. Freeze for up to 3 months.

You can freeze the entire cake or wrap individual slices for an easy dessert whenever you’re craving one.

How to Thaw

Transfer the cake to the refrigerator overnight or let it thaw on the counter for a few hours. Once thawed, dust with fresh powdered sugar before serving if desired.

Does Olive Oil Cake Stay Moist Longer?

Yes, and that’s one of the reasons I love baking with olive oil.

Unlike butter, which firms up as it cools, olive oil stays liquid at room temperature. That helps this cake remain incredibly soft and moist for several days, making it an excellent make-ahead dessert. In fact, I think this cake tastes even better the next day once the lemon flavor has had time to develop.

Frequently Asked Questions

More Lemon Recipes You’ll Love

If you love bright, fresh lemon recipes, here are a few more reader favorites to add to your menu.

• Lemon Blueberry Protein Baked Oatmeal 
• Lemon Blueberry Yogurt Bowl
• Healthy Lemon Raspberry Muffins with Greek Yogurt
• Lemon Blueberry Pancakes Recipe (Fluffy & Healthy)
• Healthy Lemon Protein Bars Recipe (easy, no-bake)

More Family-Friendly Recipes

Looking for more easy, family-friendly recipes? Here are a few of my readers’ favorites.

• One Pan Chicken Drumsticks and Potatoes With Garlic
• Sunday Meal Prep Recipes
• Street Corn Chicken Salad
• Peach Caprese Pasta Salad
• Best Meal Prep Containers (Dietitian Approved)

Final Thoughts

Whether you’re baking this Lemon Olive Oil Cake for a quiet afternoon at home, bringing it to a summer gathering, or sharing it with family and friends, I hope it becomes one of those recipes you find yourself making again and again.

If you make this Lemon Olive Oil Cake, I’d love to hear what you think! Leave a comment below and let me know how it turned out. If you share it on Instagram, be sure to tag me so I can see your beautiful creations.

Happy baking!

❤️ Ayat