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Light, zesty, and full of wholesome flavor, this honey lemon olive oil cake is a slice of Mediterranean sunshine on your dessert plate. It combines the brightness of lemon zest and juice, the richness of olive oil, and the mellow sweetness of honey, resulting in a soft and moist lemon cake that’s balanced the beautiful. Topped with a tangy cream cheese frosting, it’s a perfect treat for brunch, spring gatherings, or your next tea party.

Theres a slice of yellow cake with white frosting and creamy filling on a white plate, and you can see the rest of the cake chilling in the background on a cake stand.

The Chemistry of Honey Lemon Olive Oil Cake

This cake relies on the emulsion of olive oil and eggs for structure instead of butter. The oil stays liquid at room temperature, giving the cake on spongier texture and longer shelf life. The acidity of the lemon juice reacts with baking soda, creating lift, while Greek yogurt contributes to tenderness. Honey, being hygroscopic, pulls in moisture, keeping your cake soft for days.

Looking down at a white countertop with all the baking essentials—flour, sugar, three lemons, eggs, milk, some brown liquid (honey or syrup?), shortening, baking powder, and a cup of white powder. Ready to whip something up!.

Ingredients

Olive Oil

A healthier, great alternative to other oils and even butter.

Greek Yogurt

Adds moisture and a tangy flavor to your baked treat.

Eggs

Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Honey

Has a distinct flavor, will sweeten and soften your treat and give it a brown color.

Milk

Adds moisture to the batter or dough. Milk adds protein and sugar (lactose) to your treat. It encourages browning and adds a bit more sweetness to your baked treat.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Lemon Zested and Juiced

Adds citrus acid, bringing flavor, brightness and rising.

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Baking Powder

Puffs up your batter or dough instead of spreading it out. Baking powder contains a little bit of baking soda, an acid & cornstarch. Because of this, it only needs a liquid to react. It also consists of two different acids, so it’s double reacting. It reacts as soon as it’s mixed with a moisture and then again when it’s heated up.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.

Unsalted butter

Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.

Cream cheese

Provides a unique, tangy flavor. When baked it adds moisture to your treat.

Powdered Sugar

Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.

Recipe Troubleshooting

Using a robust olive oil with a bitter or peppery taste can overwhelm the delicate lemon notes.

If you over bake the cake, it will dry out.

Getting the ratio of wet ingredients to dry ingredients wrong can cause a dense crumb, and using low-fat yogurt or skipping the honey can lead to a bland or dry finished product.

Can I substitute almond flour or cake flour? Yes, but it will slightly alter the texture.

Can maple syrup replace honey? Yes, but it will give it a deeper, more earthy flavor.

How do I make it dairy-free? Swap the yogurt for coconut cream and the frosting with whipped coconut cream.

My cake turned out too oily- this is often from mis-measuring. Use a kitchen scale for the most accurate measuring.

If your cake is too sweet, it could be from an overly floral honey.

Others report a “tight” crumb, often from over-mixing the batter or skipping room temperature ingredients.

Some find the lemon flavor muted– try using Meyer lemons or doubling the lemon zest.

A round, frosted cake with a slice missing is on a white plate. The missing piece is hanging out on a smaller plate next to it. Everything’s sitting on a white surface with a beige cloth in the background.

Serving Suggestions

This Mediterranean-inspired dessert is delicious served with fresh whipped cream and berries. This cake thrives in seasons full or citrus: think Spring brunches, Easter menus, or even as a Mother’s Day lemon cake. As interest in the Mediterranean diet and olive oil baking grows, it also fits trends for light summer cakes.

Serve this cake with a dusting of powdered sugar, a few lemon slices, or edible flowers. It pairs beautifully with berries, Greek yogurt, or herbal tea. For an elevated touch, drizzle on a lemon glaze or top with fresh mint and serve it on a cake stand lined with parchment paper.

Serve chilled or at room temperature with a dollop of fresh whipped cream, a handful or berries, or a drizzle of honey-lemon glaze. It’s delicious with hot tea, Prosecco, or even cold brew.

A round cake with white frosting sits on a plate, chilling on a light wood table with a simple background.

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Moist Honey Lemon Olive Oil Cake

There’s something truly special about a cake that brings together citrus, honey, and olive oil. It feels rustic yet refined, simple yet elevated. If you love fresh lemon flavor and moist cakes, this recipe is for you. It’s bright, balanced, and perfect for any seasonal gathering. Give it a try, and let your taste buds travel to the sunny Mediterranean coast!

A piece of honey lemon olive oil cake with creamy frosting is on a white plate, right in front of the whole cake. The text up top says: Simple Honey Lemon Olive Oil Cake Recipe.

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Theres a slice of yellow cake with white frosting on a plate up front, and you can see the rest of the cake—missing a slice—sitting in the background.

Bright & Zesty Honey Lemon Olive Oil Cake

5 from 1 vote
Author: Madison Reid
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 16
Print Recipe Pin Recipe
A bright, citrusy honey lemon olive oil cake that's ultra-moist, subtly sweet, and perfect for brunch or dessert. Easy to make and naturally elegant!

Ingredients 

  • 3/4 cup olive oil
  • 1/4 cup Greek yogurt
  • 3 eggs
  • 1/4 cup honey
  • 1 cup whole milk
  • 2 cups granulated sugar
  • 2 lemons zested
  • 1 lemon juiced
  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt

Frosting

  • 1/2 cup unsalted butter
  • 4 ounces cream cheese
  • 2 cups powdered sugar
  • 1 lemon juiced and zested

Instructions

Cake

  • Preheat the oven to 350 degrees and prepare a 9-inch cake pan by spraying it with non-stick spray and lining it with parchment paper.
  • In a standing mixer with the paddle attachment add 3/4 cup olive oil, 1/4 cup Greek yogurt, 3 eggs, 1/4 cup honey and 1 cup of milk. Mix to combine.
  • Add 2 cups sugar, 2 lemons zested, and 1 lemon juiced. Mix until combined.
  • Add the dry ingredients: 2 cups of all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp fine sea salt. Mix until a batter forms.
  • Pour the batter into the prepared pan and place it in the oven. Bake for 30-35 minutes.
  • Remove and allow it to cool before you frost it.

Frosting

  • In a standing mixer with the paddle attachment add 1/2 cup unsalted butter and 4 ounces of cream cheese. Mix until softened.
  • Add 2 cups of powdered sugar, 1 lemon juiced and zested.
  • Mix until combined. Once combined, turn the mixer on high and whip for 2 minutes. Frost the cooled cake. Enjoy!

Nutrition

Calories: 424kcal Carbohydrates: 60g Protein: 4g Fat: 20g Saturated Fat: 7g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.2g Cholesterol: 55mg Sodium: 190mg Potassium: 107mg Fiber: 1g Sugar: 46g Vitamin A: 348IU Vitamin C: 14mg Calcium: 68mg Iron: 1mg
Course: Dessert

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