Nigella Lemon Olive Oil Cake

There’s something about lemons that reminds me of my grandmother’s kitchen — the scent of zest in the air, the old enamel juicer squeaking against the countertop. She didn’t make this exact cake, but she would’ve adored it. It’s soft, golden, not too sweet, with that unmistakable brightness only lemon can bring.

Nigella’s version is simple but quietly stunning. No fancy layers, no buttercream fluff — just a straightforward, deeply flavourful sponge that feels like a hug. If you’ve got good olive oil and a few lemons hanging around, you’re halfway there.

Ingredients List

• 1 cup olive oil
  (Use a good-quality extra virgin one — not bitter, just fruity.)
• 3 large eggs
• 1½ cups granulated sugar,
  plus 2 tbsp extra for sprinkling
• 2 tsp vanilla extract
• ½ cup fresh lemon juice
  (That’s roughly 3 lemons. Don’t skip fresh.)
• Zest of 3 lemons
• 1 tsp salt
• ½ tsp baking powder
• ½ tsp baking soda
• 2 cups all-purpose flour
• 1 cup whole milk
• Powdered sugar for dusting, optional

How To Make It

1. Preheat the oven to 350°F (175°C).
   Grease a springform pan and line the base with baking paper. Wrap the outside with foil — olive oil batter is runny, and we’re not risking a mess.
2. Whisk the olive oil, eggs, and sugar in a big bowl until smooth and glossy.
3. Stir in vanilla, lemon juice, and zest.
   It’ll smell incredible already.
4. In a separate bowl, sift together flour, salt, baking powder, and baking soda.
5. Add the dry ingredients in two parts, alternating with the milk.
   Mix gently — just until combined. Overmixing makes it tough. Trust me, I’ve done it.
6. Pour the batter into the pan.
   Sprinkle the 2 tbsp of sugar across the top for a sweet little crust.
7. Bake for 50–55 minutes.
   It should rise beautifully and turn a light golden brown. If it gets too dark too fast, loosely cover the top with foil.
8. Let it cool in the pan for 10 minutes, then release it carefully. Cool completely on a rack.
9. Dust with icing sugar if you like.
   Or leave it bare — it’s gorgeous either way.

Common Mistakes

Why did it sink in the middle?
Probably underbaked or the oven door was opened too early. Let it bake undisturbed until it’s firm in the centre.

Why is it rubbery?
You overmixed after adding flour. Been there — it’s a cake, not a workout.

It stuck to the pan — what now?
Waited too long or didn’t grease well enough. Next time, line it properly and cool it just 10 minutes before removing.

Can I use light olive oil?
Yes, but you’ll lose some of the richer, fruity flavour that makes this cake shine.

Storage & Reheating Tips

• Room temp: Airtight, up to 3 days. Still moist on day three.
• Fridge: Keeps for 4 days but let it come to room temp before serving.
• Freezer: Wrap slices individually. Lasts up to 3 months.
• To reheat: Brief microwave warm-up or 5 mins in the oven at 300°F — brings the texture back.

What To Serve With It

• Fresh berries – especially raspberries. That tartness with the lemon? Heaven.
• A spoon of Greek yoghurt or mascarpone – balances the acidity and adds creaminess.
• A hot cup of Earl Grey or a chilled Limoncello – you do you.

FAQs

Can I use bottled lemon juice?
Technically yes, but you’ll miss that floral zing you get from fresh zest and juice.

Can I make this dairy-free?
Yep. Use almond, oat, or soy milk — just go unsweetened.

Can I make it ahead?
Absolutely. It’s even better the next day — the lemon deepens, and the texture settles.

Could I use oranges instead of lemons?
Yes! It’ll be slightly sweeter, less tangy — more Mediterranean brunch than citrus kick.

Try More Recipe:

• Fish Lasagne Nigella
• Nigella Lemon Poppy Seed Cake
• Nigella Leftover Chicken Curry