Indulge Guilt-Free: The Ultimate Moist Olive Oil Lemon Cake Recipe (Butter-Free & Delicious!)

This exquisite olive oil lemon cake recipe offers a delightful alternative to traditional butter-laden desserts. Crafted with heart-healthy olive oil and creamy yogurt, it’s not only a healthier choice but also delivers an unbelievably moist texture with a delicate lemon flavor that truly melts in your mouth.

We all know those days, don’t we? You start with a meticulously planned schedule, brimming with tasks and ambitions, only to find by evening that your day took an entirely different, wonderfully spontaneous turn. Today was precisely one of those days for me. Just as I finished lunch, the doorbell chimed, and a steady stream of friends and neighbors began arriving – some to drop something off, others to pick something up. Each visit, of course, presented the perfect opportunity for a warm chat. “Would you like a cup of tea or coffee?” I’d ask. And almost invariably, the next question followed: “And perhaps a slice of my homemade olive oil lemon cake?”

Fortunately, I had the foresight this morning to bake this very cake and even managed to snap a few photos. Had I waited until now, all that would remain for the camera would be a few delightful crumbs, a testament to its irresistible appeal!

What makes this lemon cake truly special is its unique composition: it contains absolutely no butter. Instead, it relies on the rich, fruity notes of olive oil and the creamy texture of yogurt to achieve its incredible moistness and melt-in-your-mouth quality, enhanced by a delicate hint of lemon. This particular recipe is an adaptation from a lovely version found on Healthy Green Kitchen. I’ve specifically reduced the sugar content to better align it with a healthier, “skinny” recipe approach, perfect for those New Year’s resolutions or simply a conscious choice for mindful eating.

The Wholesome Secret: Why Olive Oil and Yogurt?

Olive Oil: A Healthier Heart, a Moister Cake

Swapping butter for olive oil in baking might seem unconventional to some, but it’s a game-changer for both flavor and health. Olive oil, especially extra virgin olive oil, is rich in monounsaturated fats, known for their heart-healthy benefits. Unlike butter, which can sometimes make cakes dense, olive oil contributes to an incredibly tender crumb and keeps the cake moist for longer. Its subtle fruity and sometimes peppery notes also beautifully complement the bright acidity of lemon, creating a more complex and sophisticated flavor profile.

Yogurt: The Key to Unrivaled Tenderness

Beyond being butter-free, this cake’s exceptional moisture comes largely from the inclusion of yogurt. Yogurt adds a wonderful tang that brightens the lemon flavor and, more importantly, keeps the cake incredibly tender and moist. The acidity in the yogurt also reacts with the baking powder, helping the cake to rise beautifully and achieve that soft, airy texture. Furthermore, yogurt adds a boost of protein and beneficial probiotics, contributing to the cake’s overall healthier credentials.

Enhancing the Lemon Zest Experience

Lemon is the star of this cake, providing a vibrant, refreshing flavor. Using fresh lemon zest is crucial, as it contains the essential oils that deliver the most intense citrus aroma. For those who crave an even more pronounced lemon punch (and don’t mind a little extra sweetness), there’s a fantastic optional step:

• Optional Lemon Syrup: Once the cake is baked and still in the tin, prick the top all over with a wooden stick. Prepare a simple syrup by combining 1 oz (30 grams) of confectioners’ sugar with ¼ cup (60 ml) of fresh lemon juice. Pour this syrup evenly over the warm cake. The small holes allow the syrup to penetrate, infusing every bite with an extra burst of zesty goodness. Let it cool for another 10 minutes before removing from the tin to allow maximum absorption.

Essential Baking Tips for a Perfect Olive Oil Lemon Cake

Achieving baking perfection often comes down to a few simple techniques. Here are some indispensable tips to ensure your olive oil lemon cake turns out flawlessly every time:

• Prepare Your Cake Tin Properly: To ensure your cake releases effortlessly after baking, generously brush the inside of your cake tin with olive oil. Then, dust it lightly with flour, tapping out any excess. This creates a non-stick barrier that guarantees a smooth release, preserving the cake’s beautiful shape.
• Checking for Doneness: The ultimate test for a perfectly baked cake is simple. Insert a wooden stick (like a skewer or toothpick) into the very center of the cake. If it comes out clean and dry, your cake is ready! If there’s still wet batter clinging to the stick, allow it a few more minutes in the oven.
• Cooling with Patience: Once baked, resist the urge to immediately invert the cake. Allowing the cake to stand in its tin at room temperature for about 5 minutes before attempting to remove it allows the structure to set properly and prevents it from sticking or breaking apart.
• Avoid Overmixing: When combining the wet and dry ingredients, mix just until combined. Overmixing the flour can develop the gluten too much, leading to a tough, dense cake. A few small lumps are perfectly fine and will disappear during baking.

Creative Variations for Your Olive Oil Lemon Cake

While this lemon olive oil cake is fantastic as is, it’s also wonderfully versatile. Don’t hesitate to experiment with these simple variations to tailor it to your dietary needs or flavor preferences:

• Lactose-Free Option: Easily transform this into a lactose-free dessert by replacing regular yogurt with an equal amount of soy yogurt or coconut yogurt. The texture will remain beautifully moist and tender.
• Citrus Swaps: Not a fan of lemon, or simply looking for a different flavor profile? You can easily substitute the lemon zest and juice with orange for a delightful Orange Olive Oil Cake, or even lime for a more exotic, tart twist.
• Additions: Incorporate 1/4 cup of poppy seeds for a classic lemon-poppy seed cake, or fold in a handful of fresh blueberries or raspberries for a burst of fruitiness. A sprinkle of chopped pistachios could also add a lovely texture and color.
• Gluten-Free: For a gluten-free version, try using a 1:1 gluten-free flour blend designed for baking. Results may vary slightly, but many blends work wonderfully in cake recipes like this.

Preparation and Storage Tips

Proper storage is key to enjoying your homemade cake for as long as possible. Here’s how to keep your olive oil lemon cake fresh and delicious:

• Room Temperature Storage: This cake maintains its moistness beautifully and can be stored in an airtight container at room temperature for up to 3 days. Ensure it’s completely cooled before storing to prevent condensation, which can make the cake soggy.
• Freezing for Later: If you’ve baked a larger batch or want to save some for a rainy day, this cake freezes wonderfully. First, wrap individual slices or the entire cooled cake tightly in plastic foil. Then, add a second layer of aluminum foil to protect it from freezer burn. It can be frozen for a maximum of three months. When you’re ready to enjoy it, thaw the cake at room temperature. For best results, remove the plastic and aluminum wrappings as soon as possible during thawing to avoid excessive moisture build-up.

📖 Recipe

RECIPE CARD

Moist Olive Oil Lemon Cake

Andréa

This butter-free olive oil lemon cake uses creamy yogurt to achieve an incredibly moist and tender crumb. It’s a healthier dessert option, bursting with fresh lemon flavor that truly melts in your mouth.

5 of 2 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert, Sweets and Sweet Baking

Cuisine Other

Servings 8 persons

Calories 336 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

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Ingredients

• ▢ 180 grams all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ ⅛ teaspoon salt
• ▢ 2 teaspoons lemon zest, grated from an organic lemon
• ▢ 120 ml plain yogurt
• ▢ 180 grams granulated sugar
• ▢ 3 eggs, large
• ▢ 120 ml olive oil , preferably fruity extra virgin
• Optional Lemon Syrup:
• ▢ 30 grams confectioners’ sugar
• ▢ 60 ml fresh lemon juice

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

• ▢
  Preheat your oven to 355 degrees Fahrenheit (180 degrees Celsius).
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  Prepare your cake tin by brushing the inside generously with olive oil and then dusting it with a light layer of flour. Tap out any excess flour.
• ▢
  In a small bowl, combine the flour, granulated sugar, lemon zest, and baking powder. Mix these dry ingredients thoroughly with a fork.
• ▢
  In a separate, larger bowl, whisk together the eggs, yogurt, the remaining sugar, and olive oil until well combined.
• ▢
  Gradually add the dry ingredients from the small bowl into the wet ingredients. Mix until just combined.
• ▢
  Don’t worry if there are a few small lumps; overmixing can make the cake tough.
• ▢
  Pour the prepared batter evenly into your cake tin. Bake in the preheated oven for approximately 50 minutes.
• ▢
  To check for doneness, insert a wooden stick or skewer into the center of the cake. It should come out clean.
• ▢
  Once baked, remove the cake from the oven and place the tin on a wire rack. Let it cool in the tin for 5 minutes.
• ▢
  Carefully invert the cake onto the wire rack and remove it from the tin to cool completely before serving.
• ▢
  Optional: If you’re opting for the extra lemon syrup, prepare it and pour it over the warm cake while it’s still in the tin, as described in the “Enhancing the Lemon Zest Experience” section above. Let it absorb before removing the cake from the tin.

Nutrition

Calories: 336kcalCarbohydrates: 41gProtein: 5gFat: 17gSaturated Fat: 3gCholesterol: 63mgSodium: 32mgFiber: 1gSugar: 23gVitamin A: 104IUVitamin C: 1mgIron: 1mg

Keyword a cake recipe with fruit, a cake recipe with olive oil, a cake recipe with yogurt, butter-free cake, healthy lemon cake, moist cake

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