A soft, fragrant Lemon–Orange Olive Oil Cake made with citrus zest, olive oil, and sweet sherry—simple, bright, and a little fancy.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever bake something that changes your mood? This Lemon–Orange Olive Oil Cake did that for me one gloomy Tuesday. I remember because I was having one of those days where even coffee didn’t fix it — you know the kind. The sky looked washed out, my to-do list was longer than my patience, and I just wanted to make something… beautiful. Something that felt like a win.
There were a few sad-looking oranges on my counter, a lemon on its last leg in the fridge, and a bottle of olive oil that had been quietly judging me for not cooking enough lately. So I thought, fine, let’s make something bright out of this mess.
The moment that batter went into the oven, I swear — the whole house shifted. The smell of lemon zest and warm olive oil filled the air, like sunshine sneaking through the window. My husband walked in and said it smelled like the bakery we stumbled into in Florence last summer, the one with the loud espresso machine and the owner who called everyone “bella.” And right then, I knew this cake was something special.
It’s not showy. It’s not complicated. But it’s elegant in that effortless way — like the friend who just always looks good without trying. You know the one.
Why You’ll Love This Lemon–Orange Olive Oil Cake Recipe?
There’s something about citrus and olive oil together that just feels right. This cake’s got that perfect balance — bright lemon and orange zest mingling with the richness of olive oil, and then this whisper of sweetness from sherry that rounds it all out. It’s soft, tender, and just a little rustic around the edges (in the best possible way).
What I love most? You don’t need any special equipment, and you can dress it up or down. A light dusting of powdered sugar for brunch? Perfect. Candied oranges and pistachios for a dinner party? Chef’s kiss.
And it’s the kind of recipe that never stresses you out. You mix it, bake it, and suddenly your kitchen smells like vacation — like sun-warmed citrus groves and tiny cafés that serve espresso in cups no bigger than your thumb.
Ingredient Notes:
Let’s be honest — there aren’t many ingredients here, so each one matters. But don’t panic; this isn’t one of those recipes that scolds you for not using imported olive oil from a 300-year-old Italian hillside (though, hey, if you’ve got that, use it).
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Olive Oil: Go for something fruity and mild, not the heavy, peppery kind. It’s what gives the cake its velvety crumb and that subtle, elegant flavor that butter can’t quite replicate.
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Lemon & Orange Zest: The dynamic duo. They bring brightness, freshness, and that little “oh wow” aroma that makes everyone think you know what you’re doing.
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Sweet Sherry (or Moscato): Adds a gentle sweetness and depth. I used the tail end of a bottle I’d been saving “for guests.” Spoiler: I was the guest.
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Sugar: Regular granulated sugar does the trick — nothing fancy here.
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Flour + Baking Powder: Classic structure. It’s what turns all that liquid gold into a sliceable dream.
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Pistachios + Candied Orange (Optional): Totally extra, but they make your cake look like it belongs in an Italian pastry case.
Little secret? Rubbing the zest into the sugar before mixing everything else — it’s a sensory experience. It releases all those citrus oils and basically makes your kitchen smell like a spa.
How To Make Lemon–Orange Olive Oil Cake?
Making this cake feels like therapy with a whisk. It’s calm, no-stress baking at its finest — and honestly, it’s almost impossible to mess up.
Step 1: Prep the Pan
Start by brushing your 9-inch cake pan with olive oil. Line it with parchment paper and oil that too, because why not? Sprinkle in a couple of tablespoons of sugar and swirl it around. This little step? It gives the cake’s edges this delicate, caramelized crust that crackles when you slice it.
Step 2: Dry Meets Wet
In one bowl, whisk your flour, baking powder, and salt. Simple. Then, in another bowl, mix the sugar with your lemon and orange zest. Now — here’s the fun part — rub it between your fingers until it’s fragrant and slightly damp. It’s weirdly satisfying. Add the eggs, whisk until it looks pale and glossy, then pour in the olive oil and sherry.
Combine the two bowls, mix gently, and you’re done. No overthinking, no overmixing.
Step 3: Bake and Wait (The Hardest Part)
Pour the batter into the pan, slide it into a 350°F oven, and let it do its thing for about 35–40 minutes. It’ll puff up slightly, turn a gorgeous shade of gold, and fill the room with pure joy.
Once it’s done, let it cool for 15 minutes before unmolding. And yes, I know it’s tempting to slice into it early, but give it time — that texture develops as it cools.
Step 4: Optional (But You’ll Want To) Candied Oranges
If you’ve got the energy — and maybe a podcast playing — simmer sugar, water, and lemon juice, then toss in thin orange slices. They’ll soften, turn translucent, and look like edible stained glass. Set them on top of your cake with a sprinkle of pistachios, and suddenly it’s not just dessert. It’s a moment.
Want To Save This Recipe?
Storage Options:
This cake is the definition of a slow-burn romance — it actually gets better after a day or two as the olive oil deepens the flavor. Keep it covered on the counter for about three days, or in the fridge for up to five. Just bring it back to room temp before eating — olive oil cakes like to be soft and cozy, not cold and firm.
You can even freeze it (no toppings) for a month. Wrap it well, thaw at room temp, and it’ll taste just as good as the day you made it.
Variations and Substitutions:
The beauty of this cake? It’s flexible. Like, do-what-you-want flexible.
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Citrus Swap: Blood oranges or Meyer lemons? Go for it.
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Boozy Boost: Limoncello instead of sherry adds a cheeky kick.
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Nutty Spin: Fold in some chopped almonds or hazelnuts.
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Glaze It: Skip the candied oranges and drizzle a zesty citrus glaze instead.
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Flour Blend: Half almond flour gives it a soft, nutty crumb.
Honestly, I’ve tried a few versions, and none have gone wrong. Even my “oops, too much zest” batch turned out amazing.
What to Serve with Lemon–Orange Olive Oil Cake?
This Lemon–Orange Olive Oil Cake is a social butterfly — it works anywhere, with anything.
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A strong espresso or cappuccino (bonus points if it’s in a chipped mug).
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A scoop of pistachio or vanilla gelato for dessert nights.
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Fresh berries or Greek yogurt for breakfast.
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A glass of sweet Moscato when you’re feeling a little fancy.
It’s one of those cakes that doesn’t just fit an occasion — it makes one.
Frequently Asked Questions:
Can I use only lemon or only orange?
Totally. You’ll just get a slightly different personality from your cake — lemon gives sharp brightness, orange brings warmth.
Can I skip the alcohol?
Yep! Sub in orange juice or milk. It’ll still be moist and flavorful.
Why olive oil?
It gives that rich, fragrant depth that butter can’t match. Plus, it keeps the cake tender for days.
Every time I bake this Lemon–Orange Olive Oil Cake, I end up cutting a slice “just to test it,” and then suddenly half of it’s gone. It’s one of those cakes that doesn’t demand perfection — just your time, your hands, and maybe a few slightly bruised oranges.
It’s the kind of bake that reminds you life doesn’t have to be extravagant to be lovely — sometimes, it’s just sugar, zest, and a little olive oil turning a grey day into gold.
So go on, make it. And if you end up eating it for breakfast the next morning, don’t worry — I won’t tell.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon–Orange Olive Oil Cake
Ingredients
For the Cake:
- Olive oil for greasing the pan
- 1 cup granulated sugar plus 2–3 tablespoons for coating the pan
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 2 tablespoons finely grated orange zest
- 1 tablespoon finely grated lemon zest
- 3 large eggs
- ⅔ cup extra virgin olive oil preferably Filippo Berio Organic
- ½ cup sweet sherry or substitute Moscato or Beaumes de Venise
For the Optional Candied Orange Topping:
- 1 medium orange such as navel, sliced into ⅛-inch rounds
- 1 cup granulated sugar
- ⅔ cup water
- 2 tablespoons lemon juice
- 1 tablespoon chopped pistachios
- Powdered sugar for dusting
Instructions
Prepare the Pan
- Preheat the oven to 350°F (175°C) and position a rack in the center. Lightly brush the bottom and sides of a 9-inch round cake pan with olive oil. Line the bottom with parchment paper and brush again with oil. Sprinkle 2–3 tablespoons of sugar evenly around the bottom and sides of the pan, tilting it to coat completely. Tap out any excess.
Combine the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Prepare the Wet Mixture
- In a large mixing bowl, combine the remaining 1 cup of sugar with the orange and lemon zests. Using your fingertips, rub the zest into the sugar until fragrant and slightly moist, allowing the citrus oils to infuse the sugar. Add the eggs and whisk for approximately 45 seconds, or until the mixture lightens in color and becomes creamy. Gradually incorporate the olive oil and sweet sherry, whisking until smooth and emulsified.
Combine and Mix
- Add the dry ingredients to the wet mixture. Gently whisk or fold until the batter is smooth and free of large lumps, being careful not to overmix. The batter should have a thick yet pourable consistency.
Bake the Cake
- Pour the batter into the prepared pan and smooth the surface evenly. Set the pan on a baking sheet for stability and transfer to the preheated oven. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool the Cake
- Remove the pan from the oven and place it on a wire rack. Allow the cake to cool for 15 minutes. Run a knife along the edge to loosen, then carefully invert the cake onto a plate. Peel off the parchment paper, then place the cake right side up on a rack to cool completely before decorating.
(Optional): Prepare the Candied Orange Topping
- In a deep skillet or medium saucepan, combine sugar, water, and lemon juice over medium-high heat. Bring to a gentle boil, stirring occasionally, until the sugar has dissolved. Add the orange slices and reduce the heat to low. Simmer gently for 15–18 minutes, turning occasionally, until the slices appear translucent. If the syrup thickens too much, add a few tablespoons of water to loosen it. Let the slices cool in the syrup until lukewarm.
Decorate and Serve
- Brush the top of the cooled cake with some of the orange syrup for a glossy finish. Arrange the candied orange slices on top and garnish with chopped pistachios. Lightly dust with powdered sugar before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
