Lemon cake with Olive Oil

Lemon cake with Olive Oil

Lemon cake is a soft, vibrant cake with a slightly tart but well-balanced taste. The goodness of this cake is given by the unmistakable flavor of lemons, but also by the use of olive oil. Let’s see together how to prepare it.


Ingredients for the base

– 250 ml of Basso Olive Oil
– 3 eggs
– 300 ml of milk
– fresh lemon juice
– lemon zest (untreated)
– 200 gr of sugar
– 250 gr of flour
– baking powder
– baking soda
– salt

Ingredients for the covering

– 50 gr of butter
– a package of spreadable cheese
– 300 gr of icing sugar
– fresh lemon juice
– lemon zest
– a sachet of vanillin or vanilla pods


Start from heating the oven to 160°C. In a bowl, mix with the whisk the olive oil, eggs, milk, juice and lemon peel. Separately, we add sugar, flour, baking powder, a pinch of baking soda and a pinch of salt; mix and add it to the previous prepared mixture. Once a homogeneous mixture is obtained, we butter the baking pan (20-22 cm in diameter) and let it bake for about 30 minutes in the oven. In the meantime, let’s prepare the topping by mixing the spreadable cheese and butter for 4/5 minutes, until a light cream is obtained. We add the powdered sugar, lemon, vanilla and zest, continuing to mix the ingredients together. Let stand until our cake is quite cool. We lay on a serving plate and cover the entire surface with the cream. Let rest in the refrigerator and serve when cold.



Olive oil is used in this recipe to give taste and lightness to the preparation. We can also decorate it using some caramelized lemon slices or mint leaves.