Lemon Olive Oil Snack Cake

I find this Lemon Olive Oil Snack Cake to be one of those simple yet elegant desserts that brighten my day. The lemon adds a refreshing tang while the olive oil gives it a rich, moist texture that stays tender for days.

Why I’ll Love This Recipe

I love that this cake strikes the perfect balance between light and luscious. It’s not overly sweet, making it ideal for breakfast, afternoon tea, or a light dessert. The olive oil gives a subtle fruitiness that pairs beautifully with fresh lemon juice and zest. Plus, it’s easy to make in one bowl without the fuss of frosting—just a dusting of powdered sugar makes it feel special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup extra virgin olive oil
3 large eggs
¼ cup fresh lemon juice
2 tablespoons lemon zest
2 teaspoons baking powder
½ teaspoon salt
Powdered sugar for dusting (optional)

Directions

1. I preheat my oven to 350 °F (175 °C) and lightly grease an 8-inch round or square cake pan. I line the bottom with parchment paper for easy release.
2. In a large mixing bowl, I whisk together the eggs, sugar, olive oil, lemon juice, and lemon zest until smooth and well combined.
3. In another bowl, I whisk the flour, baking powder, and salt.
4. I gradually add the dry ingredients to the wet mixture, stirring just until combined and no dry streaks remain.
5. I pour the batter into the prepared pan and smooth the top with a spatula.
6. I bake for about 30–35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
7. Once baked, I allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
8. Just before serving, I dust the top lightly with powdered sugar for a simple finish.

Servings and Timing

This recipe yields about 8–10 slices.
Prep time: 10 minutes
Bake time: 30–35 minutes
Cooling time: 20 minutes
Total time: about 1 hour

Variations

• I sometimes add a teaspoon of vanilla or almond extract for an extra layer of flavor.
• I can make an orange or lime version by swapping the lemon juice and zest for another citrus fruit.
• I occasionally fold in a handful of poppy seeds for a lemon-poppy twist.
• For a fancier finish, I drizzle the cake with a lemon glaze made of powdered sugar and lemon juice instead of just dusting with sugar.
• I might serve it with a dollop of whipped cream or a spoonful of Greek yogurt for a light dessert.

Storage/Reheating

I store the cake at room temperature in an airtight container for up to 3 days. If I want it to last longer, I refrigerate it for up to 5 days and bring it back to room temperature before serving. To freeze, I wrap individual slices tightly in plastic wrap and store them in a freezer bag for up to 1 month. To reheat, I let slices thaw and warm them in a 300 °F oven for a few minutes if I want that just-baked feel.

FAQs

1. Can I use light olive oil instead of extra virgin?

Yes, light olive oil works fine if I prefer a milder flavor. Extra virgin gives a more pronounced fruity taste.

2. Will the cake taste too oily?

No — when baked, the olive oil blends seamlessly into the cake, leaving it moist but not greasy.

3. Can I make this cake gluten-free?

Yes, I can use a 1:1 gluten-free all-purpose flour blend. The texture remains soft, though slightly more delicate.

4. What kind of olive oil works best?

I use a good-quality olive oil with a mild, fruity flavor. Very strong or peppery oils can overpower the lemon.

5. Can I use bottled lemon juice?

Fresh lemon juice gives a brighter, more natural flavor, but bottled can work if fresh lemons aren’t available.

6. How do I know when the cake is done?

I look for a golden color and test with a toothpick—if it comes out clean or with a few moist crumbs, it’s ready.

7. Can I double this recipe?

Yes — I double the ingredients and bake it in a 9×13-inch pan, increasing the bake time by about 5–10 minutes.

8. Can I frost this cake?

Absolutely — it pairs beautifully with a light lemon glaze or a cream cheese frosting if I want a richer dessert.

9. What can I serve with this cake?

I like serving it with berries, a dusting of powdered sugar, or a dollop of whipped cream for an elegant finish.

10. Why is it called a snack cake?

It’s called a snack cake because it’s unfrosted, easy to make, and perfect for enjoying as a quick bite any time of day — from breakfast to dessert.

Conclusion

I love baking this Lemon Olive Oil Snack Cake because it’s bright, moist, and effortlessly elegant. With its tender crumb and sunny lemon flavor, it’s a cake I reach for when I want something homemade, simple, and uplifting.

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