Olive Oil Cake is a classic recipe that is as impressive as it is foolproof. Made with high quality olive oil, along with zesty lemon, a touch of sugar, and other pantry staples, this cake is simple and satisfying.
Olive Oil Cake
This is one of those amazing recipes that is incredibly simple while still being a knockout of a dessert. With a moist and fluffy texture, subtle floral notes along with some zesty lemon flavor, olive oil cake is a great option when you’re hosting and suddenly realize you’re out of butter while baking. The texture is delicate and rich and practically melts in your mouth. It’s a great simple cake to play with flavors and looks beautiful with a dusting of powdered sugar and some fresh, seasonal fruit over top.
Everyone needs their own show stopping dessert they can whip out to impress. Try out this Perfect Pumpkin Cake or easy to make Cranberry Coffee Cake the next time you’re hosting!
Does this cake taste like olive oil?
Olive oil may seem like a bizarre flavor in a dessert but it does actually have quite a fruity profile. Along with the lemon juice the olive oil gives the cake a subtle smooth flavor. So yes it does taste like olive oil but not in the way you might expect. Use high quality (and quality doesn’t have to be super expensive) extra virgin olive oil for the best flavor. If you’re still feeling a little suspect on the flavor you can choose a light olive oil that will be much more subtle. You can also add more lemon, sugar, or throw in some vanilla or almond extract to experiment with the flavor profile of your cake.
How To Make Olive Oil Cake
- Whisk. Use a large mixing bowl to whisk together the milk, olive oil, eggs, lemon juice, and lemon zest. Keep whisking until fully incorporated.
- Combine. In a small mixing bowl, combine the flour, sugar, baking powder, and salt. Mix thoroughly.
- Fold. Fold the dry ingredients into the wet ingredients and stir until just combined. It’s important to not over mix your batter in a cake like this.
- Bake. Pour the batter into your pan and smooth over the top. Bake for 40-45 minutes. The edges should be golden and a toothpick inserted in the middle will come out clean when done.
Storing Olive Oil Cake
Store leftover cake in an airtight container on the counter at room temperature for 3 days. The oil in the cake keeps it from drying out and is even better the longer it sits. Sprinkle more powdered sugar over top before enjoying leftovers!
Ingredients Notes for Olive Oil Cake
- Milk – I like to use whole or 2 % milk for this recipe. Allow it to get close to room temperature before mixing to help your cake rise.
- Olive Oil – Use a high quality olive oil for the best flavor. The olive oil replaces the need for butter and makes this cake super moist!
- Eggs – 3 large eggs also at room temperature.
- Lemon Juice Zest – Don’t skimp out on the fresh lemon here. This is where the cake gets a lot of its flavor so be sure to use real lemon juice and the full tablespoon of lemon zest. You can even add more for extra flavor!
- Flour – I used all-purpose flour, but you could opt for cake flour as well.
- Sugar – Along with regular sugar to add the sweet factor into this cake, you could add a splash of vanilla or even a sweet liqueur like amaretto.
- Baking Powder – This is crucial in getting your cake to rise so it’s moist and light.
- Salt – Just a pinch to elevate the flavors and bring them all together.
- Optional – Powdered sugar for dusting over top, any seasonal fruit as a garnish.
Enjoy!
~Nichole
Olive Oil Cake
Ingredients
- 1 Cup 2% or Whole Milk at room temperature
- 3/4 Cup Olive Oil
- 3 Large Eggs at room temperature
- 2 Tablespoons Lemon Juice freshly squeezed
- 1 Tablespoon Lemon Zest
- 2 Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 1 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- Powdered Sugar for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9-inch round cake pan or an 8×8 inch square pan and set aside.
- In a large mixing bowl, whisk the milk, olive oil, eggs, lemon juice and lemon zest together until fully combined.
- In a separate mixing bowl, combine the flour, sugar, baking powder and salt.
- Slowly fold the dry ingredients into the wet ingredients just until incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake the cake in the preheated oven for 40-45 minutes, or until the edges are golden and a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool completely.
- Use a knife to loosen the edges of the cake from the pan, then turn it out onto a wire rack to cool completely.
- Dust with powdered sugar before slicing and serving.
