Lemon Olive Oil Cake
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Lemon Olive Oil Cake is soft, moist, and topped with a rich browned butter ganache that's sprinkled with bright lemon zest. It's easy enough to bake on a weekday, perfect for sharing with a friend over coffee, or happy being the star of your spring brunch table. No mixer needed, minimal fuss, and the olive oil keeps it tender for days!
Why You'll Love It
- Easy, Yet Impressive: A homemade lemon bundt cake that's easy to make, but feels a little fancy.
- Stays Incredibly Moist: Olive oil and sour cream keep this cake soft, tender, and delicious.
- Ganache is Irresistible: The browned butter white chocolate ganache is so dreamy, you'll have a hard time not eating it with a spoon!
This is the kind of cake I want on my counter if a friend stops by for a visit. It's a homemade treat you can slice up and enjoy without making a big fuss. The browned butter ganache gives it a bakery-style finish that makes you go back for another slice.
Serve it with a mug of white chocolate hot cocoa or a steaming cup of coffee. The taste is similar to this cool and creamy lemonade pie. It's perfect for spring gatherings, Easter dessert, Mother's Day brunch, baby showers, bridal showers, and casual dinner parties!
What You'll Need
Here are the ingredients you'll need to make this easy lemon bundt cake. For quantities, view the printable recipe card below.
- Granulated sugar: Make sure it's lump free before mixing.
- All-purpose flour: Gives the cake structure and softness.
- Kosher salt: Balances the sweetness.
- Baking powder: Fresh baking powder gives the best rise.
- Olive oil: Use a good quality extra virgin olive oil for the best flavor.
- Eggs: Room temperature works best.
- Full-fat sour cream: Adds richness and keeps the cake moist.
- Milk: Whole milk is ideal for extra moisture.
- Lemon zest: Adds fresh citrus flavor without overpowering the cake.
- Melted butter: Best for coating the bundt pan evenly.
- Flour for the pan: Helps prevent sticking.
- Unsalted butter: Used for the browned butter ganache.
- Heavy cream: Helps create a silky glaze.
- White chocolate: Use a good quality brand for the smoothest finish.
How to Make Lemon Olive Oil Cake
Preheat the oven to 350°F. Prepare the bundt pan by brushing the inside of the pan with melted butter, then coating with flour and tapping out the excess.
1 - Dry Ingredients
Whisk together the sugar, flour, baking powder, and salt in a large bowl.
2 - Wet Ingredients
In a separate bowl, whisk together the olive oil, eggs, sour cream, and milk.
3 - Make the Batter
Add the wet ingredients to the dry ingredients and fold together until just combined.
4 - Bake the Cake
Transfer the batter to the prepared pan and bake for 38 to 45 minutes, or until the center springs back and a toothpick comes out with a few moist crumbs. Let the cake cool completely in the pan before removing it.
5 - Make the Ganache
Brown the butter in a saucepan until golden and nutty. Warm the cream, stir in the browned butter, then pour over the white chocolate. Let sit for 1 minute, then stir until smooth.
6 - Glaze and Serve
Turn the cooled cake out onto a serving plate and drizzle with the barely warm ganache. Sprinkle with lemon zest. Chill briefly to set, then serve at room temperature.
Favorite Pairings
- Fresh berries and whipped cream
- Hot coffee or tea
- Vanilla ice cream
- Serve it at a spring brunch with other treats like croissant breakfast casserole and blueberry coffee cake.
Variations
- Swap lemon zest for orange zest.
- Stir in poppy seeds for a lemon poppy seed twist.
- Top with candied lemon slices for a pretty finish.
- Skip the ganache and dust with powdered sugar instead.
- Bake in round cake pans if you don't have a bundt pan.
Baking Tips
- Use a good quality olive oil for the best flavor.
- Don't over mix the batter.
- Prep the bundt pan well so the cake releases cleanly.
- Cool the cake fully before adding ganache.
- Watch the browned butter carefully so it doesn't burn.
- Let the ganache cool slightly before drizzling.
Recipe FAQ
Yes, you can make it ahead and store it in an airtight container at room temperature. It will stay moist and delicious for days.
You can bake it in standard cake pans instead of a bundt pan if needed. Just watch the baking time because the cake pans will take less time to bake.
The olive oil remains in liquid form when it's at room temperature, keeping the cake moist and tender. If refrigerated, it will solidify and feel firm and dense.
White chocolate can be more sensitive and prone to seizing than dark chocolate. When you add the browned butter to the cream, it becomes a single ingredient and mixes more easily. Adding butter to the ganache creates a smooth, shiny texture.
Storage Guide
Store tightly covered at room temperature for several days.
You can refrigerate it if needed, but let it come to room temperature before serving.
Freeze the cake for up to 3 months, with or without the ganache. For best results, glaze after thawing.
More Lemon Recipes
- Blueberry Lemon Pancakes
- Easy Lemon Curd Cookies
- Blueberry Lemon Crumble
- Lemon Chicken Orzo Pasta
- Grilled Lemon Garlic Shrimp
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Recipe Card
Lemon Olive Oil Cake
*See notes in blog post for detailed tips, photos and instructions.
Equipment
Ingredients
Prepare the Bundt Pan
- 2 Tablespoons melted butter
- ¼ cup all-purpose flour
Lemon Olive Oil Cake
- 1 ½ cups granulated sugar
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups extra virgin olive oil (high quality)
- 3 large eggs (room temperature)
- 1 ¼ cup full-fat sour cream
- ¼ cup milk
- 2 teaspoons lemon zest (add with wet ingredients)
Browned Butter Ganache
- 6 Tablespoons unsalted butter
- ½ cup heavy cream
- 12 ounces white chocolate (high quality)
- 1 teaspoon lemon zest (sprinkle on top of wet ganache)
Instructions
- Dry Ingredients: Whisk together the sugar, flour, baking powder, and salt in a large bowl.
- Wet Ingredients: In a separate bowl, whisk together the olive oil, eggs, sour cream, milk and lemon zest.
- Make the Batter: Add the wet ingredients to the dry ingredients and fold together until just combined.
- Bake the Cake: Transfer the batter to the prepared bundt pan (an ice cream scoop helps) and smooth out the top. Bake for 38 to 45 minutes, or until the center springs back and a toothpick comes out with a few moist crumbs. Let the cake cool completely in the pan at room temperature before removing it.
- Make the Ganache: While the cake is cooling, prepare the browned butter ganache by melting the butter in a medium saucepan. As it melts and begins to sputter, continue to stir, scraping the bottom and edges of the pan, until the little bits of milk solids turn a pecan color. Don't walk away, as it can burn easily. Immediately after the color change, pour the browned butter and the pecan-colored bits into a small bowl to stop the browning. Add White Chocolate and Cream: In two separate bowls, add the white chocolate to one and the heavy cream to the other. Warm the cream in the microwave for 30 seconds, not letting it boil. Pour the browned butter into the cream and stir. Then pour the entire mixture over the white chocolate and let it sit for a minute to allow the chocolate to begin melting. Stir Ganache Well: Whisk the chocolate mixture until smooth. If the chocolate is not completely melted, microwave it in 15-second intervals, stirring between each interval, until completely melted and the ganache is smooth. Set aside to cool.
- Glaze and Serve: When the bundt cake has cooled completely in the pan, remove it and place it on a cake plate. Drizzle the barely warm browned butter ganache over the cake. Sprinkle with lemon zest. Place the cake in the refrigerator for a short while to set the ganache. Remove from the refrigerator and serve at room temperature.
Notes
- Use a good quality olive oil for the best flavor.
- Don't over mix the batter.
- Prep the bundt pan well so the cake releases cleanly.
- Cool the cake fully before adding ganache.
- Watch the browned butter carefully so it doesn't burn.
- Let the ganache cool slightly before drizzling.
Nutrition
Nutrition info is an auto generated estimate.
We love anything that's lemon flavored, and this cake sounds amazing! Thank you for this recipe!
Yay for Lemons! 🍋 So happy you love my Lemon Olive Oil Cake recipe!