Let Me Tell You About This Lemon Olive Oil Cake

I make a lot of cake for someone who claims they prefer cookies. It’s sort of a family thing—my mum was always tucking slices of citrusy cake into my backpack (not always intentionally, sometimes it was just wedged in there with an apple or old bus ticket). One day, after an especially gloomy Monday, I started tinkering with a lemon olive oil cake—basically just making things up as I went, half hoping for dessert, half hoping for a miracle cure for my mood. Turns out, a sunny, tangy vegan cake actually helps. Who knew? Anyway, I’ve tweaked this recipe more times than I care to admit (and eaten the odd failure). But THIS—this is the version you invite friends over for, or eat standing up in your kitchen. Or, honestly, both.

Why I Keep Making This (And Why My Family Steals It)

I bring out this lemon olive oil cake for pretty much every occasion that calls for something sweet but not fussy. My family kind of loses the run of themselves for it—probably because it’s so lemony and not dry at all (dry cake is basically a crime in my house). Also, there’s something about the olive oil that just makes it taste brighter and…sophisticated? Yeah. Oh, and the real reason is: no eggs, no dairy, no problem when someone announces they’re vegan thirty minutes before dinner. Been there. I actually used to struggle getting a soft crumb with plant milk, but with the right oil and a ton of lemon zest, it finally clicked. Also, nobody misses the eggs, promise.

What Goes into My Vegan Lemon Olive Oil Cake?

Flour: I’ve used all-purpose and whole wheat flour. All-purpose gives a lighter crumb, but if you’re feeling virtuous (or just ran out), whole wheat’s fine. My nan used to swear by self-raising, but it honestly doesn’t matter much here.
Sugar: Regular white sugar makes it brightest, but coconut sugar works too if that’s what you’ve got kicking around.
Lemons: Lots. Zest and juice. If, like me, you sometimes forget a lemon, a splash of bottled juice (or even a bit of orange) fills the gap.
Olive Oil: Extra-virgin for taste (I sometimes use light olive oil if I’m running low on the fancy stuff).
Plant Milk: Almond, oat, or soy—whatever. I probably use oat 80% of the time.
Baking Powder: Don’t skimp! I tried skipping once and it was…flat. Sad story.
Salt: Pinch—brings everything together.
Vanilla Extract: Optional, but nice. I’ve forgotten it and lived to tell the tale.

How You Actually Make This (And What It Looks Like Along the Way)

First thing: set your oven to 350 F (180 C). Yes, I really do forget this sometimes. Grease an 8-inch round cake tin (or use a loaf tin—cake is cake).
In a biggish bowl, mix 1 and 3/4 cups flour, 3/4 cup sugar, 2 tsp baking powder, and a pinch of salt. Muddle with a fork if you want, or your hand if you’re feeling rustic.
In another bowl: zest 2 big lemons (or 3 small) and squeeze all their juice—should be about 1/4 cup. Whisk this with 1/2 cup olive oil, 1 cup plant milk, and a splash of vanilla (about a teaspoon, give or take).
Pour your lemony liquid into the flour bowl. Stir just until it comes together—don’t go wild, or it’ll get a bit tough. Actually, I find it works better if you stop when it’s still a tiny bit lumpy.
This is the part where I usually sneak a taste. Just saying.
Pour into your tin. Give it a little wiggle. Bake for about 35-40 mins. Don’t panic if it cracks on top; I think it looks better rustic, anyway.
Test with a toothpick (or the skewer you use to re-use for everything)—it should come out clean-ish. If not, give it another five mins.
Let it cool—at least a bit. I am always tempted to slice straight in, and sometimes I do, but if you wait it sets up nicer. Allegedly.

A Few Things I Figured Out the Hard Way

If your lemons are a bit old, zest them before cutting/squeezing. Not fun fishing for zest in juice.
The cake honestly tastes more “lemony” a day later… unless you eat hot out of the tin like my brother (then it’s more pudding than cake, but in a good way).
Don’t swap the olive oil for coconut oil unless you like the taste of sun-tan lotion in cake—learned that one the sticky way.

Variations I’ve Actually Tried (Plus One Fail)

Meyer Lemons: Gorgeous, and you can use the zest and juice for a softer flavor.
Lime and Orange: Did half and half once and it was magic. Like a holiday in a cake tin.
Poppy Seeds: Toss in a handful for texture, especially if you want to pretend it’s a breakfast food.
FAILED ATTEMPT: Swapped olive oil for avocado oil. Kind of weird, kind of bland. Wouldn’t bother.

Do You Really Need Fancy Tools?

Technically a big bowl, whisk, and a sturdy spoon are all you need. I know some folks use a stand mixer, but honestly, I only pull mine out if I’m doubling. If you don’t have a zester, I’ve used a cheese grater (the finer side) and it worked a treat. Someone online used a vegetable peeler and chopped the strips—sounds fiddly, but hey, it works.

How Long Does It Keep?

Supposedly, up to 3 days in an airtight tin. In reality? It never makes it past the second morning in my gaff. If you do have leftovers, fridge storage is fine (it might even get a bit fudgier). I’ve read you can freeze slices, wrapped, for a week or two, but I’ve never had leftovers long enough to try. Check this BBC guide for more nerdy storage info.

How I Like to Serve This Cake (But You Do You)

I go for thick slices with a cup of strong tea—builder’s tea, like my Grandad drank. My mate likes a dollop of plant yogurt and some blueberries on the side. For a fancier thing, sift powdered sugar on top (I forget half the time). If we’re feeling a bit posh, I do a quick lemon glaze (just water, icing sugar, a squeeze of lemon) drizzled over. Sundays demand seconds, by the way.

Things I Wish I’d Known (Or, Don’t Make My Mistakes)

I tried to rush the cooling once by sticking the cake in the fridge. Nope; made it dense—like rubber. Just let it hang out at room temp.
If you substitute oat milk for almond, feel free to use less sugar since oat’s sweeter.
Don’t over-stir. Seriously. Anyone can over-mix a cake without realizing—me included.

FAQ (Real Questions People Have Asked Me)

Can I use bottled lemon juice instead of fresh? Yep, in a pinch, but use a bit less; it’s sharper. Zest is key, though, so try not to skip that bit—they’re what give that proper citrus kick.
My cake turned out a bit dense—what gives? Ah, that’s the classic over-mixing or maybe your baking powder’s on its way out (it happens!). Or oven was too cool—I’ve baked in a dodgy oven and sometimes, honestly, it’s guesswork.
Can I make it gluten-free? I haven’t, but my friend swears by Bob’s Red Mill 1-to-1 gluten-free flour; sounds good, but maybe add a dash more lemon juice to keep it moist.
How do you get your cake so moist? It’s the olive oil, 100%. And I underbake by a couple mins, actually, then tent it to finish in its own heat, but that’s just me. For extra juicy, check out this olive oil cake inspo—not vegan, but loads of great technique tips.

So go ahead, get your lemons, and call your mates—you’ll end up with crumbs and happy faces, I promise. And if you’ve got tips or tweaks of your own, send ‘em my way (I’m always on the lookout for better cake!).