This Lemon Olive Oil Cake is rich, moist, and bursting with bright citrus flavor! It's easy to make, beautifully golden, and finished with a light dusting of powdered sugar and a drizzle of homemade blackberry syrup.
What Is Olive Oil Cake?
Olive oil cake is a Mediterranean-inspired dessert made with oil instead of butter, giving it a moist crumb, golden color, and delicate richness. The olive oil adds subtle fruitiness while allowing other flavors—like lemon and vanilla—to shine through. It’s naturally dairy-optional and can be made with gluten-free ingredients as needed.
This is the best olive oil cake because it combines fresh lemon juice, yogurt, and olive oil for unbeatable moisture and flavor. It’s easy to make, light, and perfectly sweet with a zesty finish! My husband is Italian and inspired the creation of this delicious treat and I know you guys are going to love it!
Equipment Needed
- Mixing bowls
- 9- or 10-inch round cake pan
- Whisk or electric mixer
- Silicone spatula
- Saucepan (for blackberry syrup)
- Mesh strainer (optional, for syrup)
Ingredients
Cake Batter:
- ¾ cup olive oil (or avocado oil for a milder taste)
- ½ cup milk (regular or non-dairy)
- ½ cup lemon juice
- 1 whole egg
- ½ cup plain yogurt (regular or non-dairy)
- 1 teaspoon lemon extract
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup agave or sugar
- 2 cups all-purpose flour (or gluten-free all-purpose flour)
- Zest of 1 lemon
- Powdered sugar, for topping
- Whipped cream (optional, dairy or non-dairy)
Blackberry Syrup
- 1 cup blackberries
- 2 tablespoon water
- ¼ cup sugar or agave
Note: The majority of the recipes on Peanut Butter and Jilly are vegan and gluten-free friendly. You can leave the egg out of this recipe if you are egg-free and feel free to use non-dairy yogurt and milk in this recipe if needed.
Instructions
Preheat & Prep Pan:
Preheat oven to 350°F. Grease a 9- or 10-inch round cake pan.
Mix Wet Ingredients:
In a large bowl, whisk together olive oil, milk, lemon juice, yogurt, lemon extract, baking powder, baking soda, and sweetener.
Add Dry Ingredients:
Stir in flour and lemon zest until a smooth, fluffy batter forms.
Bake:
Pour batter into the prepared pan and spread evenly. Bake for 30 minutes or until a toothpick comes out clean.
Make Syrup:
While the cake bakes, heat blackberries, water, and sugar in a saucepan over medium heat. Cook until bubbling and thickened, about 5–7 minutes. Strain if desired.
Cool & Serve:
Let the cake cool completely. Dust with powdered sugar and serve with a drizzle of blackberry syrup and whipped cream.
Frequently Asked Questions
Olive oil makes the cake incredibly moist and tender, with a light and delicate crumb. It also adds a subtle fruity flavor that pairs beautifully with citrus like lemon.
Store the cake covered at room temperature for up to 3-4 days. You can also freeze slices for longer storage—just thaw and enjoy!
Yes, olive oil adds heart-healthy fats and antioxidants to the cake. It also helps create a moist and tender crumb without the need for butter, making it a great option for those looking for a lighter dessert.
Yes we do! Click here for our Lemon Cake Recipe.
Delicious Olive Oil Cake
Ingredients
Olive Oil Cake Batter
- ¾ cup extra virgin olive oil we have also made this with avocado oil for a more mild flavor
- ½ cup milk we used almond milk, but any dairy or non-dairy based milk will work
- ½ cup lemon juice freshly squeezed or bottled
- 1 whole egg ok to omit
- ½ cup plain and unsweetened greek yogurt unsweetened non-dairy yogurt will also work
- 1 teaspoon lemon extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup agave or sugar
- 2 cups regular or gluten-free all purpose flour
- lemon zest
- powdered sugar for topping
- regular or dairy-free whipped cream optional, for topping
Blackberry Syrup
- 1 cup blackberries
- 2 tablespoon water
- ¼ cup sugar or agave
Instructions
How To Make Olive Oil Cake
- Begin by preheating the oven to 350 F. Grease a round 9 or 10 inch cake pan with non-stick spray, butter, or olive oil.
- In a large mixing bowl, mix your olive oil, milk, lemon juice, egg, yogurt, lemon extract, baking powder, baking soda, and agave or sugar together. Once this mixture is creamy and smooth, add your flour and mix until a fluffy batter is formed.
- Transfer the batter into your greased cake pan and use a silicone spatula to ensure it's even. Bake in the oven for 30 minutes.
- While the olive oil cake bakes in the oven, prepare your powdered sugar for dusting on top and your blackberry syrup to drizzle. To make the blackberry syrup, bring a small saucepan to medium heat. Add the blackberries, water, and sugar, and cook, stirring, until the blackberries are bubbling. Remove the saucepan from the heat. Strain the pulp from the blackberry syrup and store the blackberry syrup in a jar until you're ready to serve.
- Remove the cake from the oven and allow it to cool completely. Dust the top of your olive oil cake with powdered sugar. Serve each slice with whipped cream and blackberry syrup drizzled on top. Enjoy!
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