Olive Oil Cake Recipe

This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn’t eat it on a salad, it won’t be good in your cake.

Olive Oil Cake

This olive oil cake has a light and fragrant sponge texture with a hint of zesty lemon. Made in one bowl, it’s a great beginner cake recipe!

Prep: 15min

Total: 65min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 319 kcal, Carbohydrate 33 g, Protein 5 g, Fat 19 g, Saturated Fat 3 g, Cholesterol 42 mg, Sodium 128 mg, Fiber 1 g, Sugar 17 g, Trans Fat 1 g, servingSize 1 serving

Ingredients:

• 1 ¼ cup all-purpose flour
• ⅔ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅔ cup olive oil
• ½ cup Greek yogurt
• 2 large eggs
• 3 tablespoons lemon juice
• Zest of one lemon

Instruction:

1. Preheat oven to 350ºF and oil a 9” round pan.
2. Mix the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a large bowl.
3. Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.
4. Add lemon juice and zest and stir until completely combined and there are no lumps.
5. Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Allow to cool for at least 10 minutes before slicing. Serve with a dollop of Greek yogurt and raspberries, if desired.

Lemon Olive Oil Cake

My lemon olive oil cake is a moist and tender cake with a surprisingly bright lemon flavor.

Prep: 10min

Total: 60min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 369 kcal, Carbohydrate 43 g, Protein 5 g, Fat 20 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 50 mg, Sodium 268 mg, Fiber 1 g, Sugar 27 g, unSaturated Fat 16 g, servingSize 1 serving

Ingredients:

• 1 cup olive oil (see notes in the post about choosing an olive oil for this recipe))
• 3 large eggs
• 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
• 2 tsp vanilla extract
• 1/2 cup lemon juice
• zest from 3 lemons
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 cups all purpose flour
• 1 cup whole milk*
• powdered sugar for dusting, optional

Instruction:

1. Preheat oven to 350F. Prepare a 9″ springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.
2. In a large mixing bowl, whisk together the olive oil, eggs, and sugar.
3. Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.
4. Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.
5. Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.
6. Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.
7. Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.
8. When cool, dust the top with powdered sugar, if desired.

Classic Olive Oil Cake

Yield: 1 (8-inch) cake

Ingredients:

• 3 large eggs (150 grams)
• ¾ cup (150 grams) granulated sugar
• ½ cup (112 grams) extra-virgin olive oil
• ½ cup (120 grams) whole milk
• ½ teaspoon (2 grams) vanilla extract
• ¼ teaspoon (1 gram) almond extract
• 1½ cups (188 grams) all-purpose flour
• 1½ teaspoons (7.5 grams) baking powder
• ½ teaspoon (1.5 grams) kosher salt

Instruction:

1. Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream, beating until combined. Add milk, beating until combined. Reduce mixer speed to low. Beat in extracts.
3. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture, beating until combined, stopping to scrape sides of bowl. Pour batter into prepared pan.
4. Bake until a wooden pick inserted in center comes out clean, 30 to 33 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Brush with fresh olive oil just before serving. Store at room temperature wrapped loosely in foil or plastic wrap.

Amazing Olive Oil Cake Recipe

FAQ

Is olive oil cake healthier than regular cake?

Why are olive oil cakes so good?

What is the difference between olive oil cake and regular cake?

Can I make a cake with olive oil instead of butter?