Lemon Olive Oil Cake: Moist, Bright, and Bakery-Worthy

Let us say this loud and clear: if you haven’t fallen in love with a Lemon Olive Oil Cake yet, you’re about to.

This isn’t just some trendy gluten-free dessert you scroll past on Instagram. No, this is the cake (side-note: on a whim Kirstie will often ask Jody to create any sort of lemon dessert….this cake was the winner served at a recent brunch!). Light but rich. Simple but complex. And that citrusy olive oil aroma wafting through your kitchen? Heavenly.

As professional chefs, we’ve baked our way through hundreds of cakes, from classic pound to show-stopping layer numbers (well maybe just a few times for those in chef school). But this Lemon Olive Oil Cake? It’s a go-to. Whether it’s for a dinner party, Spring brunch, or that random Tuesday when you need a little joy—it never fails.

Let’s dive deep into what makes this cake tick and how you can absolutely nail it every time.

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Why Lemon Olive Oil Cake Deserves a Place in Your Repertoire

The beauty of this cake is in its balance.

Lemon brings the bright acidity, olive oil lends that fruity richness (and keeps it moist for days), almond flour gives you a tender crumb, and yogurt adds a slight tang and structure. It’s naturally gluten-free and doesn’t require any fancy techniques. But don’t let the simplicity fool you—it’s pure gold.

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Ingredients: High Quality Matters

📝 Lemon Olive Oil Cake

• ¾ cup olive oil (use something fruity and fresh, something with a bit more of a price tag. We like buttery Greek-Style olive oils for this)
• 3 eggs, separated
• 1 cup white sugar
• 1 tsp vanilla extract
• ½ cup lemon juice + zest (from 2–3 lemons)
• 1 tsp kosher salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1½ cups (150g) almond flour
• ½ cup (65g) gluten-free flour
• ½ cup full-fat yogurt
• ¼ cup whole milk

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Step-by-Step Instructions: Chef Style 🧑‍🍳

1. Preheat Your Oven

Set your oven (or grill) to 350°F.
Line an 8–9″ springform pan with parchment: one round for the base, two strips for the sides. Lightly grease the pan with butter or neutral oil.

2. Whisk Your Dry Ingredients

In a medium bowl, mix:

• Almond flour
• Gluten-free flour
• Baking powder
• Baking soda
• Kosher salt
  Set it aside.

3. Whip the Meringue

Separate the eggs. In a clean bowl, whip the egg whites until foamy.
Gradually add 2 Tbsp of the sugar and continue whipping until medium-firm peaks form. The meringue should be glossy and hold its shape.

4. Mix the Wet Ingredients

In a large bowl, whisk together:

• Olive oil
• Egg yolks
• Remaining sugar (1 cup minus 2 Tbsp)
• Vanilla extract
  Whisk until it’s pale and smooth.

5. Combine Milk and Yogurt

In a small bowl, whisk together:

• Yogurt
• Whole milk

This gives the batter extra tenderness.

6. Bring It All Together

Time to fold, not stir. Use a large spatula and fold like this:

1. Half of the dry mixture into the olive oil mixture.
2. All of the yogurt/milk mixture.
3. The rest of the dry mixture.
4. Finally, gently fold in the meringue. This part is key—don’t deflate all that beautiful air you just whipped in.

7. Bake

Pour the batter into your prepared springform pan. Bake for 50–60 minutes, or until a toothpick comes out clean and the internal temp hits 190°F.

Cool in the pan for 10 minutes, then remove the springform ring and let cool completely on a rack.

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The Texture: What to Expect

This isn’t your average dense olive oil loaf. This cake has:

• A light, tender crumb
• A crisp edge (hello, springform magic)
• A bright lemony tang
• Depth from the olive oil that pairs beautifully with tea, coffee, or—yes—a scoop of gelato–check out our serving suggestions below!

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🍓 Serving Suggestions

This cake is a beauty on its own, but if you want to level up your presentation (or just treat yourself), here’s how we serve it at the studio:

• A handful of fresh strawberries—they bring out the lemon and add a burst of juicy sweetness
• A dollop of whipped cream—softly whipped, not stiff, for that cloud-like texture
• A light drizzle of maple syrup if you’ve got it—Canada knows best, and that warm sweetness ties everything together beautifully
• Powdered sugar dusting for a rustic vibe
• Lemon glaze made with icing sugar and lemon juice
• Candied lemon peel if you’re feeling fancy

🧾 Substitutions

Need to adapt? Here are my pro swaps:

• Yogurt → Sour cream or Greek yogurt (full fat only)
• Almond flour → Hazelnut flour or ground pistachios for a twist
• Whole milk → Oat milk or almond milk (if dairy-free)
• Gluten-free flour → All-purpose works fine if you don’t need it gluten-free
• Olive oil → A neutral oil like grapeseed works, but you’ll lose some character

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⚠️ What to Know (and Avoid)

• Don’t overwhip your meringue—medium-firm peaks, not stiff dry ones.
• Fold gently.
• Don’t skimp on the lemon zest—it’s where the real flavour lives.
• Use good olive oil. If it’s bitter or too peppery, the flavour won’t shine. We like buttery Greek olive oil for this cake.
• Springform pan = easier release + prettier sides. Skip the bundt pan for this one.

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🧊 Storage Recommendations

• Room temp: Keeps beautifully under a cake dome or wrapped in foil for 2–3 days.
• Fridge: Store up to 5 days. Bring to room temp before serving.
• Freezer: Freeze slices (wrapped individually) for up to 1 month. Thaw and rewarm in the oven at 300°F for 10 mins to bring back the softness.

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❓ FAQ

Can I make this dairy-free?

Yes! Sub full-fat coconut yogurt and your favourite plant milk. Just avoid low-fat or runny alternatives—they’ll throw off the texture.

Is this cake super sweet?

Nope. It’s balanced. The lemon keeps it fresh and bright, and the sugar just rounds it out.

Can I use bottled lemon juice?

Please don’t. Fresh lemon juice and zest are non-negotiable for the best flavour.

Can I make this ahead of time?

Absolutely. In fact, it’s even better the next day.

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🍽️ Take Your Cooking to the Next Level!

Love this recipe? Learn from a chef and bring restaurant-quality meals to your kitchen with our online cooking classes! Choose the option that fits your lifestyle:
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