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    Home » Recipes » Cakes + Cupcakes

    Italian Lemon Olive Oil Cake

    Published: Apr 9, 2017 · Modified: Sep 22, 2018 by Modern Honey · This post may contain affiliate links · 150 Comments

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    Italian Lemon Olive Oil Cake. Soft and tender moist lemon cake topped with lemon vanilla cream cheese frosting. The perfect lemon cake! www.modernhoney.com

    Lemon Olive Oil Cake

    Everyone needs a vibrant, light, fluffy, moist lemon cake recipe up their sleeves. Easter is coming up and it wouldn't be complete for me without a beautiful, seasonal lemon cake. My Grandma Faye loved all things lemon so it was essential at our Easter Sunday dinner. Her recipe, albeit wonderful, uses a cake mix and I wanted to create one from scratch. You can't beat homemade!

    Back in the day when I was competing in recipe contests, I found a contest where the grand prize was a trip to Italy! It had been at the top of my bucket list for years. I went straight to the kitchen and went to work! It was for Bertolli olive oil and since I assumed most people would go the savory route, I went to dessert. I wanted to create an Italian Lemon Cake using olive oil, reminiscent of the Tuscany countryside.

    Italian Lemon Olive Oil Cake. Soft and tender moist lemon cake topped with lemon vanilla cream cheese frosting. The perfect lemon cake! www.modernhoney.com

    The result was a melt-in-your-mouth lemon cake that was not only super tender, fluffy, and moist but had a heavenly fresh lemon flavor as well.

    This Italian Lemon Olive Oil Cake is the perfect lemon cake.

    Italian Lemon Olive Oil Cake. Soft and tender moist lemon cake topped with lemon vanilla cream cheese frosting. The perfect lemon cake! www.modernhoney.com

    The frosting can make or break a cake. So many of the frosting found on bakery cakes are overly sweet. This lemon vanilla cream cheese frosting uses butter, cream cheese, powdered sugar, freshly squeezed lemon juice, and grated lemon zest.

    This creamy, silky frosting is the most ideal accompaniment to this fabulous Italian Lemon Olive Oil Cake. A zester makes it much easier to remove only the best parts of the lemon.

    This cake does call for olive oil and the wonderful thing is that you can use canola, vegetable, or coconut oil as well. I have made this cake many, many times and have used both canola oil and coconut oil with much success. You can even use coconut oil and top the cake with coconut flakes.

    My favorite cake pan is this one from USA Pan Bakeware Round Cake Pan, 8 inch. My favorite tool to use to frost a cake is definitely this Wilton angled spatula.

    Click HERE to find all of my favorite essential kitchen products in one place.

    Italian Lemon Olive Oil Cake. Soft and tender moist lemon cake topped with lemon vanilla cream cheese frosting. The perfect lemon cake! www.modernhoney.com

    If you love cake, here are some of the most popular cake recipes:

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    • Lemon Olive Oil Cake
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    • Coconut Cake 
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    Italian Lemon Olive Oil Cake

    Melissa Stadler, Modern Honey
    A light and fluffy lemon cake made with olive oil and topped with lemon vanilla cream cheese frosting.
    4.92 from 72 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 24 mins
    Total Time 39 mins
    Course Dessert
    Cuisine Italian
    Servings 16

    Ingredients
      

    Italian Lemon Olive Oil Cake:

    • 1 cup Extra Virgin Olive Oil or Canola Oil
    • 3 Eggs
    • 1 ⅓ cup Whole Milk
    • 1 Tablespoon Fresh Lemon Juice
    • 2 Tablespoons Fresh Lemon Zest
    • 2 Cups Sugar
    • 2 Cups Flour
    • 1 teaspoon Baking Powder
    • ½ teaspoon Baking Soda
    • 1 teaspoon Salt

    Filling:

    • 1 cup Lemon Curd

    Lemon Vanilla Cream Cheese Frosting:

    • ½ cup Butter softened
    • 1 - 8 ounce package Cream Cheese softened
    • 4 cups Powdered Sugar may need ¼ cup more depending on consistency
    • 1 Tablespoon Fresh Lemon Juice
    • ½ teaspoon Lemon Zest plus more for garnish
    • 1 teaspoon Pure Vanilla or Vanilla Beans optional

    Garnish:

    • Lemon Zest
    • Blackberries
    • Mint

    Instructions
     

    • Preheat oven to 325 degrees.
    • In a large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

    To make frosting:

    • In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, vanilla and lemon zest and cream together. Chill.

    To assemble cake:

    • Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with lemon zest and fresh blackberries.
    • Optional: Spread lemon curd on first cake layer and then top with frosting.
    • Let chill for 20-30 minutes to let the frosting set up.
    Keyword lemon cake
    Tried this recipe?Let us know how it was!

    I can't wait to hear what you think of this Italian Lemon Olive Oil Cake. Find me on Instagram at @modern_honey.

    Italian Lemon Olive Oil Cake. Soft and tender moist lemon cake topped with lemon vanilla cream cheese frosting. The perfect lemon cake! www.modernhoney.com

    More Cakes + Cupcakes

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    • Pumpkin Bars with Cream Cheese Frosting
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    Reader Interactions

    Comments

    1. Sharon

      March 19, 2023 at 3:52 pm

      5 stars
      This cake is amazing. Started making it a few years ago. I’m never disappointed. Moist and full of great lemon flavour.

      Reply
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    Melissa Stadler Modern Honey

    Hi, I'm Melissa Stadler! I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!

    More about me →

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