Olive Oil Cake is a delightful dessert that brings a unique twist to traditional baking. This lemon-scented cake is light, moist, and perfect for any occasion. The use of extra-virgin olive oil not only enhances the flavor but also adds a subtle richness that makes each slice irresistible. Imagine indulging in a slice of this cake, where the citrus notes dance on your palate, making it a truly refreshing treat. Let’s dive into this delicious recipe!

Why You’ll Love This Olive Oil Cake

This olive oil dessert is not just easy to make but also incredibly satisfying. Here are a few reasons to love it:

• Moist Olive Oil Cake: The use of olive oil keeps the cake moist, unlike butter-based cakes.
• Health Benefits: Olive oil is rich in healthy fats and antioxidants, making it a healthier choice.
• Versatile Flavors: You can easily adapt the recipe with different citrus or nuts.
• Perfect for Special Occasions: This cake is ideal for birthdays, holidays, or any celebration.
• Gluten-Free Option: With simple substitutions, you can create a delicious gluten-free olive oil cake.
• Easy Olive Oil Cake Recipe: With just a few steps, anyone can master this recipe.

Ingredients for Olive Oil Cake

Gather these items:

• ¾ cup extra virgin olive oil
• 2 large eggs
• Zest of 2 lemons
• 1 ¼ cups granulated sugar
• 2/3 cup whole milk (or dairy-free alternative)
• ¼ cup lemon juice (about 2 lemons)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 ½ cups all-purpose flour

How to Make Olive Oil Cake Step-by-Step

1. Step 1: Preheat the oven to 350°F (non-convection). Grease a 9-inch cake pan and line the bottom with parchment.
2. Step 2: Zest the lemons directly into the sugar and rub the zest into the sugar with your fingertips.
3. Step 3: In a bowl, whisk the flour, baking powder, baking soda, and salt until combined. Set aside.
4. Step 4: In a large mixing bowl, whisk the eggs briefly to break them up.
5. Step 5: While whisking, slowly stream in the olive oil until fully emulsified.
6. Step 6: Add the lemon-zested sugar and whisk until incorporated.
7. Step 7: Whisk in the lemon juice and milk until smooth.
8. Step 8: Add the dry ingredients in two additions and gently whisk until just combined.
9. Step 9: Pour the batter into the prepared pan and smooth the top.
10. Step 10: Bake for 30–45 minutes, checking at 30 minutes for doneness using a clean cake tester.
11. Step 11: Cool completely in the pan on a rack before turning out.

Pro Tips for the Best Olive Oil Cake

Keep these in mind:

• Always use high-quality extra virgin olive oil for the best flavor.
• Let the cake cool completely before serving to enhance the texture.
• For a delightful twist, consider an olive oil cake with citrus or add nuts.

Best Ways to Serve Olive Oil Cake

Here are a few ideas to elevate your serving experience:

• Top with a light lemon glaze for extra sweetness.
• Serve with fresh fruit for a refreshing contrast.
• Pair with a scoop of vanilla ice cream for a decadent treat.

How to Store and Reheat Olive Oil Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it. Just wrap it well and it can last for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and let it come to room temperature before serving.

Frequently Asked Questions About Olive Oil Cake

What’s the secret to perfect Olive Oil Cake?

The secret lies in the quality of olive oil you use. A good-quality extra virgin olive oil enhances the flavor and moisture of the cake, making it incredibly delectable. Additionally, ensure not to overmix the batter to keep it light and airy.

Can I make Olive Oil Cake ahead of time?

Absolutely! This cake can be made a day in advance. Just make sure to store it properly in an airtight container to retain its moisture. It tastes even better the next day as the flavors deepen.

How do I avoid common mistakes with Olive Oil Cake?

To avoid common pitfalls, measure your flour accurately and ensure your oven is properly calibrated. Also, don’t skip the step of zesting the lemons, as this adds essential flavor to the cake.

Variations of Olive Oil Cake You Can Try

Get creative with these variations:

• Vegan Olive Oil Cake Recipe: Substitute eggs with applesauce or flaxseed meal.
• Olive Oil Cake with Almonds: Add slivered almonds to the batter for a nutty crunch.
• Gluten-Free Olive Oil Cake: Use almond flour or a gluten-free flour blend for a perfect gluten-free option.
• Traditional Olive Oil Cake: Stick to the classic recipe but serve with a dusting of powdered sugar.

For more delicious recipes, check out our dessert category or learn how to make spaghetti with garlic and oil for a savory option. You can also explore the Mediterranean chickpea salad for a healthy side dish.

Irresistible Olive Oil Cake Recipe for Every Occasion

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A lemon-scented cake that is light, moist, and perfect for any occasion. Made with extra-virgin olive oil for a unique flavor.

• Author: Robert
• Prep Time: 10 minutes
• Cook Time: 30-45 minutes
• Total Time: 55 minutes
• Yield: 1 cake 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• ¾ cup extra virgin olive oil
• 2 large eggs
• Zest of 2 lemons
• 1 ¼ cups granulated sugar
• 2/3 cup whole milk (or dairy-free alternative)
• ¼ cup lemon juice (about 2 lemons)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 ½ cups all-purpose flour

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Instructions

1. Preheat the oven to 350°F (non-convection). Grease a 9-inch cake pan and line the bottom with parchment.
2. Zest the lemons directly into the sugar and rub the zest into the sugar with your fingertips.
3. In a bowl, whisk the flour, baking powder, baking soda, and salt until combined. Set aside.
4. In a large mixing bowl, whisk the eggs briefly to break them up.
5. While whisking, slowly stream in the olive oil until fully emulsified.
6. Add the lemon-zested sugar and whisk until incorporated.
7. Whisk in the lemon juice and milk until smooth.
8. Add the dry ingredients in two additions and gently whisk until just combined.
9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 30–45 minutes, checking at 30 minutes for doneness using a clean cake tester.
11. Cool completely in the pan on a rack before turning out.

Notes

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 20g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg