Lemon Olive Oil Cake; An Italian Classic.

Happy Thursday everyone! Congrats, you’ve almost made it through the week. Unless you’re like me and you work in hospitality, your week is just starting. Whatever side you’re on, I hope you’re having a great Thursday. For those of you who are just ending the week, this recipe is for you. A lemon olive oil cake with a limoncello glaze. If you’re blessed enough to be somewhere warm (like I am) then this cake is perfect for your next brunch or dinner party. Would it have been the perfect easter brunch cake? Probably, but I didn’t post it in time. Oops. But it’s still a great recipe to get you in the Spring mood. If you’re in Minnesota, where it’s still snowing, use this cake as a reminder that sunshine is coming soon… maybe. If not, just refer back to this recipe in a month. You’ll feel a lot better.


The best part about this cake, besides the flavor, is that you can make it as easy or as complex as you want. If you’re new to baking, or you don’t bake at all, you can easily sub out the dry ingredients for a cake mix and use olive oil instead of the vegetable oil listed. If you’re a pro baker/cake decorator, well, I won’t tell you what to do. You already know. As for me, I’m somewhere in the middle. I know how to bake but when it comes to decoration, I’m lost. Luckily this cake is beautiful on its own. The lemon gives it a gorgeous yellow color and the glaze on top compliments it well. I like to leave the frosting out on this one and decorate with some fresh raspberries and a couple sprigs of thyme. Rosemary would also be a great addition. But its all just for decoration, so go wild.

The important thing about this cake is that it’s a classic Italian dessert, therefore it should be served with great company and a glass of Prosecco.

If you choose to use a cake mix for this recipe, follow the liquid measurements on the box and just sub vegetable oil for olive oil and add the lemon juice and zest.



For the cake

  • 4 Eggs
  • 1 C Sugar
  • 1/2 C Extra Virgin Olive Oil
  • 1 C Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • Zest of 1 Lemon
  • Juice of 2 Lemons
  • Raspberries (for garnish)
  • Sprigs of thyme (for garnish)


  • 1 C Powdered sugar
  • 3 TBSP Limoncello



  1. Preheat oven to 350.
  2. Butter a 9″ round cake pan, set aside.
  3. Beat together eggs an sugar until thick and fluffy.
  4. Slowly fold the lemon juice and olive oil into your egg mixture.
  5. In a second bowl, whisk together flour, baking powder, salt, and zest. Fold the dry ingredients into the wet and make sure everything is well incorporated.
  6. Pour into the pan and bake for 45 minutes or until a toothpick comes out clean.
  7. Let cool before removing from the pan.
  8. Once the cake is cooled pour and spread the icing over top.
  9. Garnish with raspberries and thyme sprigs

For the Icing

  1. In a bowl, add powdered sugar and slowly whisk in the limoncello. Adjust dry and liquid until you get your desired consistency and flavor.



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