Italian Lemon Olive Oil Cake Recipe

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A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.

Serves: 8


Italian Lemon Olive Oil Cake:

1 cup Extra Virgin Olive Oil (or Canola Oil)

3 Eggs

1⅓ cup Whole Milk

1 Tablespoon Fresh Lemon Juice

2 Tablespoons Fresh Lemon Zest

2 Cups Sugar

2 Cups Flour

1 teaspoon Baking Powder

½ teaspoon Baking Soda

1 teaspoon Salt

Filling (optional):

1 cup Lemon Curd

Lemon Vanilla Cream Cheese Frosting:

½ cup Butter, softened

1 – 8 ounce package Cream Cheese, softened

4 cups Powdered Sugar (may need ¼ cup more depending on consistency)

1 Tablespoon Fresh Lemon Juice

½ teaspoon Lemon Zest (plus more for garnish)

1 teaspoon Pure Vanilla or Vanilla Beans (optional)


Lemon Zest




  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.
  3. For frosting: visit Italian Lemon Olive Oil Cake @ for full instruction.

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