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Rustic Lemon & Thyme Olive Oil Cake on a pink pedestal cake stand topped with raspberries, blueberries, lemon wedges, thyme, and powdered sugar, on a white surface with Spring pink flowers

Rustic Lemon & Thyme Olive Oil Cake

Servings 10
Author Beautiful Eats & Things


  • 1 and ½ cups all-purpose flour plus more for pan
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup extra-virgin olive oil plus more for pan
  • 2 tablespoons lemon zest from about 2 lemons
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh thyme
  • ¼ cup whole milk
  • ¼ cup lemon juice
  • Powdered sugar for dusting


  1. Preheat the oven to 350 degrees. Grease a 9-by-2-inch round cake pan with a little olive oil and flour the pan.
  2. In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.

  3. In a larger bowl, add eggs, sugar, olive oil, lemon zest, vanilla extract, and thyme and beat with an electric mixer on medium-high speed for about 3 minutes. Beat until the mixture is pale yellow and thickened.

  4. Turn the mixer to low, and slowly add the milk, followed by the lemon juice. Mix until the ingredients are incorporated. Add the flour mixture 1/2 at a time, mixing on low after each addition, until just combined. Be careful not to over-mix.
  5. Pour the batter into the prepared pan. Bake for about 35 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool the cake for 10-15 minutes and place on a cake plate or cake stand with the rounded side up.
  6. Using a fine-mesh sieve, dust the top with powdered sugar, and decorate with fresh fruit and herbs.
  7. Slice, serve, and enjoy!

Recipe Notes

Nutritional Information Serving Size: 1 slice: Calories: 240, Fat: 13g, Saturated Fat: 2g, Carbs: 27g, Fiber: 1g, Protein: 4g

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