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Lemon Olive Oil Cake – Sur La Table Recipe

Lemon Olive Oil Cake is a simple cake recipe that’s bursting with fresh lemon flavor and a delightful crunchy glaze. Olive oil assures that this easy olive oil cake is moist and tender.

Tried by hundreds, this Sur La Table cake recipe is a favorite of anyone who bakes it.

Front angled view of a piece of Lemon Olive Oil Cake with slices of fresh lemon sitting on the side.

One whiff of lemon and I feel renewed! One taste of Olive Oil Lemon Cake takes me back to summer and sunshine but can brighten any day of the year.

Sur La Table Olive Oil Cake

One afternoon my daughter and I went into Sur La Table. This is a kitchen gadget store that I visit once in a while just because.

On this particular day, they were having a sale on Marca Verde olive oil and handing out samples of a baked lemon olive oil cake. What? Olive oil in a cake?

I had never heard of it, but one measly little bite later and I was in love. I grabbed a copy of the recipe and left. Thank you Sur La Table (hearts inserted here).

Lemons are one of those gifts that we have in the wintertime that remind us that not everything is blah and colorless!

Side angle of a piece of olive oil cake with lemon on a white plate with slices of lemons sitting in the forefront. The title "Lemon Olive Oil Cake runs across the top.

I couldn’t stop thinking about this cake. It was so fresh and delicious. I went back a couple of days later and bought the olive oil.

I waited for two whole days. No obsessive-compulsive behavior here. I put this wonderful cake together and knew I had to share it.

Why You’ll Love this Olive Oil Cake Recipe

  1. Simple ingredients
  2. Makes a full 9×13 pan
  3. Delicious any time of year
  4. The texture! This is a soft and tender lemon oil cake with a beautiful glaze that adds a light crunch.

What you’ll need

This Olive Oil Cake with Lemon uses everyday ingredients and no fancy gadgets. Items that I found useful were my 9″x13″ cake pan and my favorite spatulas. Their pretty color makes my kitchen a happy place.

Front angled view of a piece of Olive Oil Cake with slices of fresh lemon sitting in the front.

Easy Olive Oil Cake with Lemon Ingredients

There isn’t anything unusual here so you should be able to get all of these olive oil cake ingredients at your local grocery store.

  • Flour – all-Purpose
  • Sugar – white granular
  • Baking Powder & Baking Soda – help this cake rise in the oven
  • Salt – Any will due
  • Milk – I used skim but use what you have on hand
  • Lemon – fresh zest and juice
  • Olive oil – I used Marca Verde Extra-Virgin olive oil but any good quality olive oil will work
    • You also can use a lighter olive oil for less olive oil flavor.
  • Vanilla – Pure or imitation will work
  • Eggs – I always use large for the sake of consistency.
  • Powdered sugar – used for the glaze.

How to make Lemon Olive Oil cake from scratch?

  1. In a large bowl, combine all of the cake ingredients. Fold together until combined.
  2. Pour the batter into a prepared pan and bake.
  3. While the cake bakes make the glaze.
  4. Spoon half of the glaze over the cake and then turn it out onto a serving plate. Drizzle the remaining glaze over the cake and allow it to cool.

Lemon Olive Oil Cake FAQ’s

Is lemon cake with olive cake healthier than other cakes?

Not significantly. However, since it doesn’t contain dairy, it is a cake that people on non or restricted dairy diets people can try.

Olive oil and replace other saturated fats such as butter and shortening. It also adds a boost of vitamin E to your baking.

What does olive oil do to a cake?

Olive oil makes this cake moist and tender.

Can I use Olive Oil as a substitute for vegetable oil in baking?

Yes, you can replace vegetable oil with olive oil at a 1:1 ratio.

What does Olive oil taste like in cake?

Olive oil has a distinctive taste that adds richness and boosts the flavor of the lemon in this cake.

Olive oil can lose some of its flavor when baked. Use a lighter type of olive oil than extra-virgin olive oil if you want less olive oil flavor.

Front angled close-up view of a piece of Olive Oil Lemon Cake with slices of fresh lemon sitting in the front.

Some of our favorite recipes with lemon

I have seen some other recipes baked with olive oil lately, and I won’t be afraid to try them.

I hope you will not be afraid to try this cake.

It has a great lemon flavor and is tender and not overly sweet. The color is gorgeous, the smell was amazing. Best of all, it’s not difficult to put together.

Save this Olive Oil Lemon Cake!

Two views of a piece of lemon olive oil cake with slices of fresh lemons sitting off to the side. The title "Lemon Olive Oil Cake" runs through the center.

If you liked this recipe, here are a few more you may enjoy

I hope you’ll stop back and let me know how your Lemon Olive Cake turned out!

Front angled view of a piece of Lemon Olive Oil Cake with slices of fresh lemon sitting on the side.

Lemon Olive Oil Cake – Sur La Table Recipe

Author: Hostess At Heart
Lemon Olive Oil Cake is sweet with a bright lemon flavor. Olive oil assures that this easy olive oil cake is moist and tender with an old-world essence.
3.50 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Keyword: Lemon Cake, Olive Oil Cake, Olive Oil Lemon Cake
Servings: 12


  • 1-1/2 cups flour
  • 1-1/2 cups sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Zest of 1 lemon microplane or finely grated
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 3/4 cup Olive Oil

    I used Marca Verde brand

  • 1 teaspoon vanilla
  • 4 eggs


  • 1-3/4 cups powdered sugar
  • 1/2 cup lemon juice


  • Preheat oven to 325° F. Spray a 9×13 cake pan or a 8 cup bundt pan with nonstick baking spray and flour.
  • In a large bowl, combine cake ingredients and fold together until combined.
  • Pour batter into prepared pan and bake for 35 to 50 minutes until dark and golden brown. While cake is in the oven, combine glaze ingredients. Whisk to blend.
  • Remove cake from oven. Whisk glaze mixture again, and carefully spoon 1/2 of the glaze over the cake. Loosen the edges of the cake and turn out onto a serving plate. Slowly drizzle remaining glaze over cake. Allow to cool.


Recipe adapted from Sur La Table


Serving: 12gCalories: 212kcalCarbohydrates: 17gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 56mgSodium: 120mgPotassium: 91mgFiber: 1gSugar: 12gVitamin A: 97IUVitamin C: 6mgCalcium: 37mgIron: 1mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Other great uses for fresh lemons

I have had a life-long love affair with lemons. They are so versatile and there are many uses for them.

  • Household and Cleaning – Clean and disinfect cutting boards and other wooden tools, deodorize plastic containers, and polish stainless steel to name a few.
  • Beauty and Health – Works as a deodorant, replaces bleach in the washer, removes mildew, soothes sore throats and sanitizes jewelry.
  • Food and Drink – Wash produce, refresh aging lettuce, preserve fruit and veggies, and lower salt intake.
  • Pets, garden and more – spraying surface acts as a repellent to cats, naturally kills weeds, deodorizes humidifiers, and repels ants and other pests.

My favorite is the food and beverage uses. Go figure!

I love slicing a lemon into a pitcher of water. I also love cooking and baking with lemon.

Chicken and lemon is a marriage made in heaven. And then….drum roll pounding on counter….desserts. puddings, cakes, pies, muffins. Oh, stop already I know you get the point. I love lemon.

Recipe Rating


Tuesday 27th of September 2022

I plan to try the recipe this coming weekend. I have a question regarding the last step. If I don’t plan to serve immediately, should I wait to add the olive oil to the cake? Or is it fine to let it sit overnight?

Julie Menghini

Wednesday 28th of September 2022

Great question, Marie! I would definitely glaze it even if you don't serve it immediately. I believe that glaze allowed to infuse the cake would be amazing.


Tuesday 20th of September 2022

This is my go to recipe when I’m craving lemon cake, but I add pine nuts, fresh thyme and rosemary finely chopped, so much fresh taste

Julie Menghini

Sunday 25th of September 2022

Oh that sounds amazing, Laurie! I'll have to give your version a try!


Saturday 21st of May 2022

Made it in a bundt pan (took 45 minutes), and have just tried a couple of crumbs because I MUST SAVE IT for the company tomorrow! It. Is. Delicious. I did add about a tsp of dried crushed rosemary to it for that extra little flavor hit. Question though - mine fell in the middle in the oven - is that because I opened the oven once to check it before it was baked enough?

Julie Menghini

Sunday 22nd of May 2022

A sinking cake can definitely be caused by the door being opened or slammed when closing but I think it's because you used a bundt cake pan. Not all cakes work well in other pans. Other reasons may be that your baking soda and baking powder losing their' potency, or the oven temperature is off.

Next time try it in the 9x13 pan and let me know how it goes.

Thank you for stopping by and sharing your comment!


Monday 14th of March 2022

This cake is delicious but do not lie to people about the 126 calories stuff. Each slice if evenly split in 10, this has 451 calories a slice. Amazing taste but horrible for you.

Julie Menghini

Tuesday 15th of March 2022

My nutritional label is automatically calculated for 10 pieces. I took the opportunity to change the pieces to 12 for a 9x13 pan and reran it. I still don't get 451 calories per piece and don't manipulate the data either. I'm am glad you enjoyed the recipe but don't take being called a liar lightly. I assure you and my readers that I provide my honest feedback.


Monday 30th of March 2015

Delicious! I have made a similar cake using grated carrots and I couldn't believe how light and moist it was!

Julie is Hostess At Heart

Monday 30th of March 2015

Carrots? Very interesting. I love seeing and hearing all the interesting people do. So good to hear from you again!