Lemon Olive Oil Cake

This is one of my favorite cake recipes. It gets even better as it sits, and is sooo incredibly moist. The lemon flavor isn’t too strong and the glaze adds an extra brightness to the cake.

Yield: 1 9 inch round cake

Lemon Olive Oil Cake

Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M


  • 2 cups Powdered Sugar
  • 1-2 Lemons Juiced
  • 2-3 TB Whole Milk
  • Splash of Vanilla
  • 3 Eggs
  • 1 1/4 cup Olive Oil
  • 1 cup Whole Milk
  • 1 1/2 cups Granulated Sugar
  • 2 cups AP Flour
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Baking Powder
  • 3/4 teaspoon Kosher Salt
  • 2 Lemons, juiced and zested


  1. Whisk together glaze ingredients, set aside.
  2. Preheat oven to 350F.
  3. Line an 8 or 9 inch round cake pan with parchment paper and cooking spray.
  4. In a large bowl, whisk together eggs, olive oil, sugar and milk. Add in flour, baking powder, baking soda, salt, lemon zest and juice.
  5. Pour batter into cake pan.
  6. Tap the pan onto the counter to release any air bubbles.
  7. Bake for 45 minutes to 1 hour. Until the cake is set and a knife comes out clean in the center.
  8. Allow to cool in the pan for 15 minutes.
  9. Flip the cake out of the pan and onto a cooling rack so the bottom of the cake is now the top.
  10. Allow to completely cool and then pour over glaze.

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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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