This moist and tender Italian lemon cake comes together in one bowl and is made with olive oil and sour cream, which creates an incredibly soft crumb.
Unlike butter, which is a solid fat containing 16–18% water that evaporates during baking, olive oil is a 100% liquid fat.
This liquid structure completely coats the proteins in the flour, suppressing excessive gluten development and locking in moisture. As a result, the cake stays incredibly soft for days without drying out.
The addition of sour cream contributes rich, tangy moisture that softens the crumb while balancing the bright, zesty notes of fresh lemon.
This cake is finished with a simple dusting of powdered sugar. This balances the cake and makes it not too sweet or tart, and gives it a beautiful look.
What I love about this cake is that it's low-stress and perfect to pair with a warm cup of espresso or a crisp glass of Prosecco.
For more lemon desserts, check out my lemon ricotta cake, lemon crinkle cookies, lemon shortbread cookies, lemon bars with graham cracker crust, and lemon pound cake.
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Why this recipe works
- Stays Soft for Days: Unlike butter, which contains water that evaporates during baking, olive oil is 100% liquid fat. It coats the flour to lock in moisture, keeping the cake incredibly soft and tender for days.
- Bright Citrus Flavor: Fresh lemon zest and juice pair beautifully with the rich, fruity notes of extra-virgin olive oil and tangy sour cream.
- One-Bowl Easy: This entire recipe comes together in just one bowl with a whisk. That means minimal prep work and almost no dishes to wash!
- Beginner Friendly: Made with simple pantry staples and easy-to-follow steps, this is the perfect low-stress cake for bakers of all skill levels.
- Super Versatile: This cake is elegant enough for a dinner party dessert, yet simple enough to enjoy as an afternoon snack or breakfast pastry.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Extra-Virgin Olive Oil: Opt for a high-quality extra-virgin olive oil. It contributes directly to the cake's signature moisture and imparts a beautiful, subtle fruity flavor that pairs wonderfully with citrus.
Eggs (Room Temperature): You will need 3 large eggs. Ensuring they are at room temperature helps them emulsify cleanly into the batter.
Fresh Lemon Juice & Zest: Use real, fresh lemons here. I highly recommend zesting the lemons first before juicing them. Avoid store-bought bottled juice, as it lacks the bright aromatics needed for this cake.
All-Purpose Flour: Provides the core structure. Cake flour also works beautifully if you want an even lighter crumb.
Baking Powder: Our leavening agent. Make sure your baking powder is fresh and not expired so you get a beautiful rise.
Sour Cream: Adds incredible fat and acidity for a tender bite. Full-fat Greek yogurt makes an excellent substitute.
Whole Milk: Adds necessary hydration to help activate the leaveners.
Granulated Sugar: Sweetens the cake and locks in the moisture. Caster sugar works beautifully as well.
Vanilla Extract: Use pure vanilla extract or vanilla bean paste to round out the citrus notes.
Kosher Salt: Just a half teaspoon balances the sugars and amplifies the fresh lemon profiles.
Instructions
Preheat your oven to 180°C (350°F). Prep an 8-inch springform pan by coating it with cooking spray and lining the bottom with a round of parchment paper.
In a large mixing bowl, add the extra-virgin olive oil, room-temperature eggs, granulated sugar, sour cream, fresh lemon zest, lemon juice, vanilla extract, kosher salt, and whole milk.
Whisk vigorously until the mixture is completely smooth and well combined.
Sift the all-purpose flour and baking powder directly into the wet ingredients. Mix with your whisk just until the batter is combined and no dry pockets of flour remain. Do not overmix, or the cake will become dense.
Pour the smooth batter into your prepared springform pan. Bake in the preheated oven for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs.
Allow the cake to cool down in the pan for 10 minutes, then transfer it to a wire rack. Once it reaches room temperature, dust the top generously with powdered sugar, slice, and serve!
Expert Tips
- Avoid the Bitter Pith: When zesting your lemons, use a microplane and only grate the very top yellow layer of the skin. Avoid the white pith underneath, as it is incredibly bitter and will ruin the cake's flavor.
- Weigh Your Flour: Avoid scooping flour directly out of the bag with a measuring cup, which packs it down and causes dry cakes. Fluff your flour with a spoon, scoop it gently into the cup, and level it off with the back of a knife—or better yet, use a digital kitchen scale!
- Room Temperature is Mandatory: Cold sour cream and eggs will cause the olive oil to seize up and separate in the bowl. Let your cold ingredients sit on the counter for 30 minutes before starting.
- Use a Springform Pan: A nonstick springform pan ensures you can cleanly release the sides of the cake without tearing its delicate, rustic edges.
Troubleshooting & FAQs
This is usually caused by overmixing the batter after adding the flour. Overmixing activates the gluten, which creates a tough, bread-like texture rather than a soft, tender crumb. Mix just until the flour disappears!
The most famous traditional Italian cakes are Panettone and Pandoro for Christmas, along with everyday regional classics like Torta della Nonna (custard and pine nut pastry) and Torta Caprese (flourless chocolate almond cake).
Meyer lemons are an incredible choice if you prefer a sweeter, slightly less acidic cake, but standard Eureka or Lisbon lemons from the grocery store work perfectly!
Sinking usually happens if the oven door was opened too early during baking, letting in a draft of cool air, or if your baking powder is expired and lost its lifting power.
I highly recommend using fresh lemons. Bottled lemon juice contains preservatives and lacks the bright, fragrant aromatics that fresh zest and juice provide.
Storing
This cake stores beautifully at room temperature for up to 4 days. Keep it inside an airtight container or under a cake dome so the exposed edges don't dry out.
Freezing
Let the cake cool completely. Wrap it tightly in a layer of plastic wrap, followed by a layer of sturdy aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months.
Thaw on the counter at room temperature for a few hours before slicing.
Substitutions
Dairy-Free Option: Replace the sour cream with a thick vegan sour cream or plant-based Greek yogurt, and swap the whole milk for plain oat milk.
Gluten-Free Option: Swap the all-purpose flour out for a high-quality 1:1 gluten-free baking flour blend containing xanthan gum.
Alternative Oils: If you prefer a completely neutral profile without the fruity notes of extra-virgin olive oil, you can swap it 1:1 with canola oil or vegetable oil.
Variations
Berries: Gently fold 1 cup of fresh blueberries or raspberries into the finished batter right before pouring it into the pan.
Crumble: Turn this into a rustic coffee cake by adding a crunchy crumble topping right before it hits the oven.
Citrus Swap: You can easily adapt this cake into other citrus flavors! Swap the lemon juice and zest 1:1 with fresh blood orange, Meyer lemon, lime, or grapefruit for a delicious twist.
Mascarpone Cake Layer: Slice the cooled cake in half sideways to make two layers. Spread sweet mascarpone cream in the middle! You can use my recipe for whipped mascarpone cream as well.
Serving Tips
Whipped Cream: Serve each slice with a generous dollop of homemade whipped cream.
Vanilla Ice Cream: Pair a warm slice with a scoop of premium vanilla bean ice cream.
Strawberry sauce- top this cake with strawberry sauce for a delicious twist. I recommend using my homemade strawberry topping.
Equipment
- Large mixing bowl
- 8-inch springform pan
- Flexible rubber spatula
- A whisk.
- Citrus grater (for perfect zesting)
More Italian recipes
Torta Caprese- A famous flourless Italian chocolate torte made with rich ground almonds, dark chocolate, and whipped egg whites.
Italian Wedding Cookies- Melt-in-your-mouth shortbread cookies tossed in powdered sugar and made with simple pantry staples.
Zesty Italian Pasta Salad- A vibrant summer side loaded with fresh vegetables, mozzarella pearls, salami, and a zesty homemade Italian dressing.
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📖 Recipe
Italian Lemon Cake (One-Bowl, Olive Oil Based)
Ingredients
- 3 Eggs room temp, large
- ¾ cup Olive oil
- ⅓ cup Sour cream room temp
- 2 tablespoon Lemon zest Fresh!
- ⅓ cup Lemon juice Fresh!
- ½ cup Milk room temp
- 1 ¼ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- 2 ¼ cups Flour AP
- 2 ½ teaspoon Baking powder
Instructions
- Preheat your oven to 180°C (350°F). Prep an 8-inch springform pan by coating it with cooking spray and lining the bottom with a round of parchment paper.
- In a large mixing bowl, add the extra-virgin olive oil, room-temperature eggs, granulated sugar, sour cream, fresh lemon zest, lemon juice, vanilla extract, kosher salt, and whole milk.
- Whisk vigorously until the mixture is completely smooth and well combined.
- Sift the all-purpose flour and baking powder directly into the wet ingredients. Mix with your whisk just until the batter is combined and no dry pockets of flour remain. Do not overmix, or the cake will become dense.
- Pour the smooth batter into your prepared springform pan. Bake in the preheated oven for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Allow the cake to cool down in the pan for 10 minutes, then transfer it to a wire rack. Once it reaches room temperature, dust the top generously with powdered sugar, slice, and serve!
Notes
- Avoid the Bitter Pith: When zesting your lemons, use a microplane and only grate the very top yellow layer of the skin. Avoid the white pith underneath, as it is incredibly bitter and will ruin the cake's flavor.
- Weigh Your Flour: Avoid scooping flour directly out of the bag with a measuring cup, which packs it down and causes dry cakes. Fluff your flour with a spoon, scoop it gently into the cup, and level it off with the back of a knife—or better yet, use a digital kitchen scale!
- Room Temperature is Mandatory: Cold sour cream and eggs will cause the olive oil to seize up and separate in the bowl. Let your cold ingredients sit on the counter for 30 minutes before starting.
- Use a Springform Pan: A nonstick springform pan ensures you can cleanly release the sides of the cake without tearing its delicate, rustic edges.
Lynda says
OMGoodness this is soooo delicious, easy to make and all ingredients on hand especially abundant lemons from my tree.
Maureen says
I will cook soon
Thanks for the recipe
Chris Griffith says
Sooooo FABULOUS! Moist and lemony. Super easy too! This is a definite keeper.