Lemon Olive Oil Cake with Whipped Lemon Frosting Recipe

I absolutely adore sharing this Lemon Olive Oil Cake with Whipped Lemon Frosting Recipe because it’s one of those desserts that feels both indulgent and fresh at the same time. Moist and dense, with that vibrant lemon zing woven through every bite, it’s become my go-to cake whenever I want something impressive yet simple. The whipped lemon frosting on top adds a light, creamy touch that balances the richness of the olive oil perfectly. It’s honestly like sunshine on a plate and always brings a smile to my face.

Why You’ll Love This Lemon Olive Oil Cake with Whipped Lemon Frosting Recipe

What really excites me about this cake is how beautifully the olive oil enhances the texture and flavor without overpowering the bright citrus notes. The olive oil makes the cake irresistibly moist and gives it a subtle fruity undertone, which pairs wonderfully with the sharpness of fresh lemon zest and juice. I find that every bite melts in your mouth with just the right amount of density and softness. Plus, the whipped lemon frosting is a surprise: light, fluffy, and tangy, it adds a whole new level of brightness that I find absolutely addictive.

As for the ease of making this cake, it’s honestly one of the most straightforward recipes to whip up. There’s no complicated steps or hard-to-find ingredients—just simple pantry staples done right. I love baking this for all sorts of occasions: casual weekend afternoons, weekend brunches, birthday celebrations, or even just because I miss the taste of homemade lemon treats. What makes it stand out is the balance between not-too-sweet and refreshingly tart, plus the natural richness from olive oil that you don’t often get in standard butter-based cakes.

Ingredients You’ll Need

Each ingredient in this Lemon Olive Oil Cake with Whipped Lemon Frosting Recipe plays a crucial role in creating its delightful flavor and texture. From the olive oil lending moisture and fruitiness to the almond flour adding a subtle nuttiness, every component is carefully chosen for balance and freshness.

• Olive oil: I recommend a mild, fruity olive oil to keep the flavor delicate and let the lemon shine through.
• Eggs: Using them at room temperature helps create a smooth, airy batter.
• Granulated sugar: The right amount to sweeten without overshadowing the tart lemon.
• Whole milk: Contributes to the tender crumb and softness of the cake.
• Greek yogurt: Adds moisture and a subtle tang that complements the lemon beautifully.
• Vanilla extract: Deepens the flavor profile and harmonizes the citrus notes.
• Lemon zest and juice: Fresh and zesty, these are the heroes that bring bright lemon flavor.
• All-purpose flour: The base that provides structure to the cake.
• Almond flour: Adds a wonderful nutty richness and moist crumb.
• Baking powder: Leavens the cake to perfect fluffiness.
• Salt: Enhances all the flavors and balances sweetness.
• Powdered sugar: Optional for dusting to add a pretty finishing touch.

Directions

Step 1: Preheat your oven to 350℉ and prepare a 9-inch round cake pan by lining the bottom with parchment paper. Grease the sides and bottom well with nonstick spray to ensure easy release later.

Step 2: In a large bowl, whisk together the olive oil, eggs, granulated sugar, lemon zest, lemon juice, vanilla extract, whole milk, and Greek yogurt until fully combined and smooth. This mixture will smell heavenly with the fresh citrus aroma.

Step 3: In a separate medium bowl, whisk the all-purpose flour, almond flour, baking powder, and salt together thoroughly. This helps evenly distribute the rising agent and salt throughout the cake batter.

Step 4: Slowly add the dry ingredients into the wet ingredients. Use a whisk to gently mix just until combined. Don’t worry if there are a few tiny lumps remaining—that’s perfectly fine to keep the cake tender and light.

Step 5: Pour the batter into your prepared cake pan and spread it evenly. Place it on the middle oven rack and bake for about 40 to 50 minutes. Check doneness by inserting a toothpick in the center: it should come out clean or with just a few moist crumbs attached.

Step 6: Once baked, allow the cake to cool completely in the pan for at least one hour. This step is key to avoid tearing the top layer when you unmold it. Run a knife carefully around the edges, invert the cake onto a plate, then flip it back to sit right side up again.

Step 7: Finally, dust the top with powdered sugar if you like, or proceed to frost it with your whipped lemon frosting for an extra burst of flavor.

Servings and Timing

This recipe yields 8 generous servings of cake, perfect for sharing with friends or family. The prep time is about 15 minutes, which makes it really approachable even on busier days. Baking takes roughly 40 to 50 minutes, and you’ll need to allow around one hour for the cake to cool properly before removing it from the pan or frosting. Altogether, expect about 1 hour and 10 minutes from start to finish, giving you enough time to prepare the frosting or set the table while the cake bakes.

How to Serve This Lemon Olive Oil Cake with Whipped Lemon Frosting Recipe

I love serving this cake at room temperature because it keeps the crumb moist and the frosting light and fluffy. If I want to wow guests, I usually slice it into wedge-shaped portions, arranging them on a wide, flat platter dusted with extra lemon zest and a sprinkle of powdered sugar. The bright colors and fresh aroma make it an instant centerpiece. For a fresh contrast, I sometimes serve it alongside a handful of fresh raspberries or blueberries, which bring a lovely tartness and color contrast to the plate.

When it comes to beverages, this cake pairs beautifully with chilled sparkling wine or a crisp glass of Prosecco. You could also serve it with an iced tea infused with lemon and mint for a refreshing non-alcoholic option. Because of its citrus brightness and richness, it’s fantastic for brunch parties, baby showers, or as a delightful finish to a dinner with friends. I often suggest pairing it with light cheeses or even alongside creamy gelato for a decadent dessert experience.

If you want to keep things casual, a simple dusting of powdered sugar and a cup of your favorite coffee or Earl Grey tea is all you need. The warmth of the drink complements the cake’s tanginess perfectly. For portion sizes, I find that wedges about 2 inches wide are satisfying but not overpowering—especially if you’re serving this after a big meal.

Variations

One of my favorite things about this Lemon Olive Oil Cake with Whipped Lemon Frosting Recipe is how easily you can customize it. For example, if you’re aiming for a gluten-free version, swapping the all-purpose flour with a gluten-free blend and perhaps increasing the almond flour slightly works beautifully without sacrificing texture. I’ve also experimented with replacing Greek yogurt with coconut yogurt for a subtle tropical twist and a dairy-free option.

If you want to amplify the flavors, adding a teaspoon of finely grated orange zest along with the lemon zest can give a delightful citrus medley. Alternatively, mixing in fresh blueberries or chopped pistachios into the batter adds surprise bursts of flavor and texture in every bite. For those who prefer a vegan approach, I suggest using flax eggs in place of regular eggs and a plant-based yogurt alternative—just keep in mind that the texture may be slightly different but still delicious.

Sometimes, I bake this cake in muffin tins when I want cute individual portions for picnics or afternoon teas. Just reduce baking time to around 20-25 minutes. Another fun twist is turning the cake batter into cupcakes topped with the whipped lemon frosting, perfect for celebrations or as adorable gifts.

Storage and Reheating

Storing Leftovers

Once you have leftovers, I recommend storing the cake covered tightly in an airtight container or wrapped well with plastic wrap at room temperature if you plan to eat it within 2 days. The frosting stays fresh best at room temperature for a short time, but if your kitchen is warm, refrigeration is better. Just remember that refrigeration may slightly firm up the cake’s texture.

Freezing

This Lemon Olive Oil Cake freezes wonderfully. To freeze, wrap the cake tightly in plastic wrap, then a layer of aluminum foil to prevent freezer burn. You can also freeze individual slices in airtight containers or freezer bags for convenience. Frozen, it keeps well for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge for the best texture and flavor retention.

Reheating

For reheating, I find that warming slices briefly in the microwave for about 10-15 seconds brings back some of that fresh-baked softness without drying the cake. Avoid overheating, which can toughen the crumb. If you prefer, you can also serve the cake cold or at room temperature—the lemon flavor really shines either way. Avoid reheating in the oven, as it risks drying out the delicate crumb and frosting.

FAQs

Can I use regular vegetable oil instead of olive oil?

You can substitute vegetable oil if needed, but keep in mind that olive oil lends a unique fruity richness to this cake that vegetable oil won’t replicate. If you do use vegetable oil, consider adding an extra tablespoon of lemon zest to maintain brightness.

How do I make the whipped lemon frosting?

The whipped lemon frosting is usually made by whipping heavy cream with powdered sugar and freshly squeezed lemon juice and zest until it forms soft peaks. The key is to chill your mixing bowl and beaters beforehand for best volume and fluffy texture.

Can this cake be made ahead of time?

Absolutely! The cake itself can be baked and stored overnight at room temperature or refrigerated. I prefer to add the whipped lemon frosting just before serving to preserve its lightness.

What’s the best way to zest lemons?

I use a microplane grater for zesting lemons; it’s quick and gives fine, fragrant zest without removing the bitter white pith underneath. Always zest before juicing for ease and freshness.

Is it okay if the cake has a few lumps after mixing?

Yes! When combining wet and dry ingredients, having a few small lumps is perfectly normal and helps keep the cake tender. Overmixing can lead to a denser texture, which we want to avoid.

Conclusion

I truly hope you give this Lemon Olive Oil Cake with Whipped Lemon Frosting Recipe a try because it’s one of those delightful desserts that brings a little sunshine and joy to any occasion. It’s simple enough to make on a weeknight but special enough for celebrations, striking the perfect balance between moist richness and zesty freshness. Once you taste it, I have a feeling it’ll become a favorite in your home just like it is in mine.

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