This Lemon Olive Oil Cake recipe with Strawberries and Homemade Whipped Cream is moist, citrusy, and topped with fresh berries, homemade whipped cream, and a limoncello glaze.

This cake is great for brunch, spring desserts, and summer entertaining.

Lemon Olive Oil Cake Recipe with Strawberry and Homemade Whipped Cream

Summer is in full swing, and it’s currently strawberry season, so why not make a summer dessert to reflect all the best things of the season?

Our olive oil cake is incredibly moist and citrusy, with a tender crumb from incorporating good olive oil (hey, Corto) and almond flour.

We’re also using fresh lemon juice, Grand Marnier, and amaretto to give this cake a bright, layered flavor that pairs perfectly with homemade whipped cream and juicy strawberries.

It’s the kind of cake that feels elegant enough for both casual and elevated get-togethers like brunches, showers, dinner parties, or spring and summer entertaining, but simple enough to make any occasion feel a little special.

And if you’re a fan of good olive oil paired with something sweet, then you will love this recipe.

Good Olive Oil Matters In This Cake

Olive Oil is the star ingredient in this cake recipe, and using high-quality olive oil is super important for a successful outcome.

With a good olive oil, you will be able to tell the difference in both flavor and texture.

A smooth, balanced olive oil gives this cake recipe rich moisture, a tender crumb, and a subtle fruity flavor that doesn’t overpower the citrus notes.

We’re using Corto Extra Virgin Olive Oil in this cake recipe. It has a fresh, smooth flavor that complements the lemon, strawberries, and whipped cream without tasting too heavy or bitter.

Corto is known for producing fresh California olive oil using olives harvested at peak freshness and cold-extracted within hours of picking to preserve flavor and quality.

Their oils are also packaged in oxygen- and light-protected containers to help maintain freshness longer.

What You Will Need:

Good Olive Oil. Since olive oil is the star ingredient, use one with a smooth, rich flavor you enjoy tasting on its own. It gives the cake its signature moist texture and subtle fruity flavor. We’re using Corto Extra Virgin Olive Oil.

Granulated Sugar. Sweetens the cake while also helping create a beautifully golden crust.

Whole Milk. Adds moisture and helps balance the olive oil’s richness.

Fresh Eggs. Eggs help bind the cake together while creating a tender crumb. If you can get your hands on farm-fresh eggs, this would be our recommendation.

Organic All-Purpose Flour. Provides the structure for the cake while keeping it soft and light.

Almond Flour. This is a classic ingredient you’ll find in most olive oil cake recipes because it adds moisture and texture and imparts a subtle nutty flavor that pairs beautifully with the citrus notes.

Baking Powder & Baking Soda. These essential leavening agents help the cake rise properly and create a soft texture.

Sea Salt. Enhances all the flavors and balances the sweetness. Maldon is a great brand of sea salt.

Grand Marnier & Amaretto. These liqueurs add depth and warmth while beautifully complementing the lemon and strawberry flavors.

Fresh Lemon Juice & Lemon Zest. Brightens the cake and adds fresh citrus flavor throughout.

Pure Vanilla Extract. Adds warm caramel flavor and rounds out the flavor profile.

Limoncello Glaze. A simple glaze made with confectioners’ sugar, limoncello, and lemon juice adds another layer of citrus flavor and sweetness. This also helps bring the lemon flavor to this olive oil cake, along with the fresh lemon juice and zest.

Fresh Strawberries & Whipped Cream. If you can get your hands on fresh strawberries straight from a local farm, go for it. The strawberries in the stores lately have not been ideal, and we used strawberries from our friends at Swallowtail Farm- so good! Homemade whipped cream is just next level and always worth the effort.

How To Make a Lemon Olive Oil Cake

Serving size: 10-12 slices

While our olive oil cake recipe has a few steps, it’s 100% worth it.

Ingredients for Olive Oil Cake:

1 ¼ cups good extra virgin olive oil (we used Corto Olive Oil)
1 cup sugar
2 tbsp olive oil or melted butter (for brushing the bottom and sides of the springform cake pan)
1/2 cup whole milk
2 cups Bob’s Red Mill Organic all-purpose flour
⅓ cup almond flour (we used the Bob’s Red Mill brand)
2 teaspoons baking powder
3/4 teaspoon baking soda
½ teaspoon sea salt
1 1/2 tbsps Grand Marnier
1 1/2 tbsp amaretto
1 tbsp grated lemon zest
4 tbsps freshly squeezed lemon juice, roughly the juice of one ripe lemon
1 tablespoon of pure vanilla extract
3 fresh eggs

Equipment:

stand mixer
9-inch springform pan (A springform pan makes removing the cake easier, but you can also use a standard 9-inch round cake pan lined with parchment paper.)
rubber spatula
mixing bowls
parchment paper
toothpicks

Directions:

Step 1. Preheat the oven to 350 degrees.

Step 2. Prep the 9-inch springform pan by lining it with parchment paper, crumpling it, and coating the sides with 2 tablespoons of olive oil or melted unsalted butter. Set the pan aside.

Step 3. Into a medium mixing bowl, add the dry ingredients:

2 cups Bob’s Red Mill Organic all-purpose flour (sifted)
⅓ cup almond flour Bob’s Red Mill (sifted)
2 teaspoons baking powder
3/4 teaspoon baking soda
½ teaspoon sea salt

Use a whisk or a fork to combine the ingredients thoroughly. Set the bowl aside.

Step 4. Next, into a small bowl, add:

1 1/2 tbsps Grand Marnier
1 1/2 tbsp amaretto
4 tbsps freshly squeezed lemon juice, roughly the juice of two ripe lemons
1 tablespoon of pure vanilla extract

Step 5. In a stand mixer fitted with the paddle attachment, add 1 cup of granulated sugar, 3 fresh eggs, and 1 tbsp of grated lemon zest, and beat on medium speed until well incorporated.

With the mixer still running, slowly add the 1 1/4 cups of extra-virgin olive oil, beating until incorporated.

Step 6. In batches, alternate adding the dry ingredients and the wet ingredient mixture into the stand mixer, beginning and ending with the dry ingredients.

Step 7. With the stand mixer set to low to medium speed, add half of the dry ingredients, then half of the wet ingredients, followed by 1/4 cup of whole milk. Repeat with the remaining dry ingredients, wet ingredients, and the remaining 1/4 cup of whole milk. Mix just until combined, being careful not to overmix the batter.

Step 8. Pour the cake batter into the prepared springform pan, and sprinkle the top with 2 tablespoons of granulated or superfine sugar, then place it on the middle rack of the preheated oven.

Step 9. Bake until golden brown (approx 45-55 minutes), and a toothpick or cake tester inserted into the middle comes out clean.

Step 10. Remove the cake from the oven and allow it to cool in the springform pan for 10-15 minutes.

Step 11. Run a sharp paring knife along the sides of the cake, and release the spring, then transfer the cake onto a cake holder or larger flat platter.

Note: You will want the cake to be completely cool before adding the glaze.

How To Make A Limoncello Glaze for the Olive Oil Cake

Tip: To really infuse this olive oil cake with lemon flavor, I poked holes throughout the cake before pouring the limoncello glaze over it.

Ingredients for Limoncello Glaze

1 cup organic confectioners’ sugar
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of limoncello liqueur
1 tablespoon of pure vanilla extract

Directions:

Add all the ingredients into a small bowl and combine using a whisk. Set aside.
Poke holes throughout the cake. This will allow the cake to be infused with the lemon flavor glaze.
Ladle the glaze onto the cake. (Make sure you allow the cake to cool- about 10- 15 minutes.)

Toppings:

Prepare the whipped cream using this recipe below.
Top the olive oil cake with whipped cream and cut fresh strawberries; fresh berries work, too.
Serve.

Ingredients for the Whipped Cream

2 1/2 cups heavy whipping cream
5 tbsp powdered sugar
2 teaspoons of vanilla pure extract

Directions for making the homemade whipped cream:

Chill the mixing bowl and the whisk attachment in the freezer for 15-20 minutes.
Add the 2 1/2 cups of heavy cream to the stand mixer and mix at medium speed until the cream forms stiff peaks.
Add the 5 tbsp of powdered sugar and 2 teaspoons of vanilla pure extract, then continue mixing until stiff peaks form. Do not overmix the whipped cream.
Use immediately or refrigerate until ready to use.

Can I Taste The Olive Oil In This Cake?

Yes, the olive oil gives the cake a rich, moist texture and a subtle, fruity flavor rather than a buttery heaviness.

Using a smooth, high-quality olive oil like Corto helps keep the flavor balanced and not overpowering.

What Type Of Olive Oil Works Best For Olive Oil Cake?

Use a good-quality extra virgin olive oil with a smooth, mild flavor.

We used Corto olive oil for this recipe because it has a fresh, balanced taste that pairs beautifully with lemon and strawberries.

Can I Make This Cake Ahead Of Time?

Yes, you can bake the cake a day ahead and add the whipped cream and strawberries before serving, giving you flexibility and peace of mind.

Do I Have To Use Grand Marnier And Amaretto?

While you can leave them out, they do add warmth and depth to the cake’s flavor.

If you omit them, replace the liquid with additional milk or fresh lemon juice.

Can I Use Other Fruits?

Yes. Fresh raspberries, blueberries, blackberries, peaches, or cherries would all pair great with this lemon olive oil cake, inviting you to customize your dessert.

We’re using local strawberries from a nearby farm. And yes, you can tell the difference between strawberries picked locally and those in the grocery store.

Why Is Olive Oil Cake So Moist?

Olive oil remains liquid at room temperature, helping the cake retain a soft, tender texture even after it cools.

Can I Freeze Olive Oil Cake?

Yes. Allow the cake to cool completely, then wrap it tightly in plastic wrap and foil before freezing.

For short-term storage, keep it covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Proper storage ensures the cake stays fresh and moist for your intended occasion.

How Long Does Olive Oil Cake Last?

Stored covered at room temperature, the cake will stay fresh for about 2 days.

Refrigerated, it can last up to 5 days, though the texture is best within the first few days.

Can I Make This Cake Without Almond Flour?

You can replace the almond flour with additional all-purpose flour.

However, we highly recommend using almond flour because it adds nutty flavor and contributes to the tender, moist crumb.

Now that you have the recipe and additional tips, it’s time to gather all of your ingredients and bake!

We hope you enjoy this olive oil cake recipe as much as we did. It’s definitely one we’ll be making again and again, using fresh summer berries.

More Recipes To Try:

Strawberry Shortcake Pancakes

Caramel Apple Coffee Cake

Strawberry Cobb Salad

Greek Yogurt with Chicken

Lemon Olive Oil Cake recipe with Strawberries and Whipped Cream

This Lemon Olive Oil Cake recipe with Strawberries and Whipped Cream is moist, citrusy, and topped with fresh berries, homemade whipped cream, and a limoncello glaze. This cake is great for brunch, spring desserts, and summer entertaining.

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