Olive Oil Lemon Cake

The color of this Lemon Olive Oil Lemon Cake is gorgeous, the smell is amazing, and best of all, it's easy to put together.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 10 -12
Author Hostess At Heart


  • 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 degrees F. Spray a 9x13 cake pan or a 8 cup bundt pan with nonstick baking spray with flour.
  • In a large bowl, combine cake ingredients and beat 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: 10g | Calories: 126kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 67mg | Sodium: 302mg | Potassium: 111mg | Fiber: 1g | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg
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