Lemon Olive Oil Cake (Eggless, Soft, Moist)

This Eggless Lemon Olive Oil Cake is soft, moist, tender, and full of fresh lemon flavor. Made with olive oil, sour cream, almond flour, and fresh lemon juice, this cake has a delicate crumb with a beautiful citrusy brightness in every bite.

The recipe is simple, beginner-friendly, and does not require an electric mixer. This easy Eggless Lemon Olive Oil Cake is perfect for spring and summer gatherings, afternoon tea, brunch, small celebrations, or whenever you want a fresh, homemade dessert with simple ingredients.

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About Eggless Lemon Olive Oil Cake
Why You Will Love This Cake
Ingredients and Notes
How To Make Eggless Lemon Olive Oil Cake
Variations and Substitutions
Serving Suggestions
Storing Suggestions
Baking Tips For Lemon Olive Oil Cake
FAQs For Eggless Lemon Olive Oil Cake
More Lemon Flavored Desserts
Lemon Olive Oil Cake (Eggless)

About Eggless Lemon Olive Oil Cake

I always love baking with fresh lemons because they instantly make a dessert feel bright, refreshing, and cheerful. And this Eggless Lemon Olive Oil Cake is one of those simple cakes that looks modest but tastes very special.

The olive oil keeps the cake wonderfully moist, while the almond flour adds tenderness and a delicate nutty flavor. Fresh lemon juice and lemon zest bring the perfect citrus zing without making the cake too tart. I used extra-virgin olive oil, but the cake does not taste strongly of it. Instead, it gives the cake richness, softness, and a beautiful, tender crumb.

This egg-free lemon olive oil cake is perfect when you want a dessert that is not too heavy but still feels satisfying. I love serving it plain with a dusting of powdered sugar, but it also tastes wonderful with whipped cream, fresh berries, or a scoop of vanilla ice cream.

Why You Will Love This Cake

Soft and Moist: Olive oil, sour cream, and almond flour keep this Eggless Lemon Olive Oil Cake soft, tender, and moist.
Fresh Lemon Flavor: Fresh lemon juice and lemon zest give the cake a bright, refreshing, and citrusy flavor.
No Eggs Needed: This lemon olive oil cake is completely eggless and requires no egg replacer.
No Electric Mixer: The batter comes together easily with a whisk and spatula.
Perfect Texture: Almond flour adds a delicate crumb and a light nutty flavor.
Great For Any Occasion: Serve this eggless lemon cake with olive oil for brunch, tea time, dessert, spring or summer gatherings, a special occasion, or small celebrations.
Stays Moist For Days: Olive oil helps the cake remain soft even after a couple of days.

Ingredients and Notes

All-Purpose Flour: Use unbleached all-purpose flour for this cake. For the best results, measure the flour correctly using a kitchen scale. Too much flour can make the cake dry and dense.
Almond Flour: Almond flour makes this Eggless Lemon Olive Oil Cake tender, moist, and slightly nutty. I highly recommend using blanched almond flour; do not use almond meal.
Baking Powder and Baking Soda: Both are important for lift and softness. Since this cake is eggless, the right amount of leavening helps create a light and fluffy texture.
Salt: Salt balances the sweetness and enhances the lemon flavor.
Olive Oil: The star ingredient. It keeps the cake moist and soft for days. Extra-virgin olive oil gives a rich, slightly fruity flavor, but regular or light olive oil can also be used.
Sour Cream: Use full-fat sour cream at room temperature. It adds richness, moisture, and softness to the cake. Plain yogurt can be used as a substitute.
Sugar: Granulated sugar sweetens the cake and contributes to structure and tenderness.
Lemon Juice: Fresh lemon juice gives the cake a bright citrus flavor. Avoid bottled lemon juice for the best taste.
Lemon Zest: Do not skip the lemon zest. It contains lemon oils and gives the cake its fresh, vibrant lemon flavor.
Vanilla Extract: Pure vanilla extract rounds out the lemon flavor and adds warmth. If you like, you can use almond extract instead of vanilla.
Milk: Use whole milk or 2% milk. Milk helps loosen the batter and keeps the texture soft.

How To Make Eggless Lemon Olive Oil Cake

Preheat the oven to 350°F (180°C).
Grease an 8-inch round cake pan with non-stick oil spray and line it with parchment paper.
Lightly grease the parchment paper as well.
Whisk flour, almond flour, baking powder, baking soda, and salt in a small bowl.
Set aside.

Combine the olive oil, sour cream, sugar, lemon juice, zest, and vanilla in a large mixing bowl.
Whisk until well combined.

adding sugar and wet ingredients in a bowl

Add the dry ingredients and milk alternately to the wet ingredients, mixing just until combined.
Do not overmix.

Pour the cake batter into the prepared pan, spread it evenly, and smooth the top.

Bake the cake for 28-32 minutes or until a cake tester inserted in the center comes out clean.
The baking time may vary, depending on the oven, so keep an eye on it while baking.
Remove the cake from the oven, place the pan on the wire rack, and let the cake cool completely in the pan.

Once the Eggless Lemon Olive Oil Cake is cooled, remove it from the pan and sprinkle icing sugar on top, if you prefer, before slicing and serving.

Variations and Substitutions

Use Orange Instead of Lemon: Replace lemon juice and zest with fresh orange juice and orange zest to make an eggless orange olive oil cake.

Add a Lemon Glaze: For extra lemon flavor, drizzle the cooled cake with a glaze made from powdered sugar and fresh lemon juice.

Serve with Berries: Top the cake with whipped cream and fresh berries for a beautiful dessert.

Use Yogurt Instead of Sour Cream: Plain or Greek yogurt can replace sour cream.

Vegan Lemon Olive Oil Cake: Use dairy-free yogurt instead of sour cream and almond, cashew, or oat milk instead of regular milk.

Use Regular Olive Oil: If you are concerned about a strong olive oil flavor, use regular or light olive oil instead of extra virgin olive oil.

Serving Suggestions

This Eggless Lemon Olive Oil Cake tastes delicious as it is with a light dusting of powdered sugar.

For a more special dessert, serve each slice with lightly sweetened whipped cream and fresh berries. It also pairs beautifully with vanilla ice cream, lemon glaze, or a spoonful of berry compote.

This cake is perfect with coffee, tea, or as a light dessert after dinner.

Storing Suggestions

Store the cake in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate the leftover cake for up to 1 week. Bring it to room temperature before serving for the best texture.

You can also freeze the cake. Wrap tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to a month. Thaw overnight in the refrigerator or at room temperature before serving.

Baking Tips For Lemon Olive Oil Cake

Measure the Ingredients Correctly: For the best texture, use a kitchen scale. This is especially important for flour and almond flour. Too much flour can make the cake dry, heavy, or dense.

Use Fresh Lemon Juice and Zest: Fresh lemons make a big difference in this cake. Lemon juice adds brightness, while lemon zest gives the cake a strong and natural lemon flavor.

Do Not Skip the Almond Flour: Almond flour helps make the cake moist and tender. Since this recipe is developed with almond flour, skipping it may change the texture.

Use Room Temperature Dairy: Room-temperature ingredients mix more smoothly into the batter. This helps create an even texture and prevents overmixing.

Do Not Overmix The Batter: Once the flour is added, mix only until combined. Overmixing can make the cake dense and chewy instead of soft and tender.

Use the Right Pan Size: An 8-inch round cake pan or springform pan works best for this recipe. A different pan size may change the baking time and texture.

Do Not Overbake: Overbaking can dry out the cake. Start checking around 25 minutes. The cake is done when a tester inserted in the center comes out clean.

Let the Cake Cool Completely: This cake is very tender, so allow it to cool completely before slicing. Cutting it too early may cause it to crumble.

FAQs For Eggless Lemon Olive Oil Cake

Does Eggless Olive Oil Cake Taste Like Olive Oil?

Not strongly. Extra-virgin olive oil adds richness and moisture, but the lemon juice and zest keep the cake fresh and bright. If you prefer a milder flavor, use regular or light olive oil.

Can I Use Another Oil Instead of Olive Oil?

Yes! You can use sunflower oil or another neutral-flavored oil. However, olive oil gives the cake its special moist texture and subtle richness.

Can I Make This Cake Without Dairy?

Yes. Use dairy-free yogurt instead of sour cream and plant-based milk instead of regular milk to make vegan olive oil cake.

Do I Need Almond Flour?

Yes, this recipe is developed with almond flour. It helps create a tender and moist crumb. If you do not have almond flour, you can use finely ground blanched almonds.

Why Did My Lemon Olive Oil Cake Sink In The Middle?

A slight dip can happen because this cake contains almond flour and is very moist. However, if the cake sinks drastically, it may be underbaked, the oven temperature may be too high, or the ingredients may not have been measured correctly. Opening the oven door too often can also cause sinking.