If you are searching for a delightfully moist and subtly flavorful dessert, this Olive Oil Cake Recipe will quickly become one of your favorites. Combining the richness of olive oil with the bright zest of lemon, this cake offers a tender crumb and a refreshing citrus note that feels both elegant and homey. It’s a perfect balance of simplicity and sophistication, making it a wonderful go-to for any occasion, from casual afternoon tea to a special dinner party.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Olive Oil Cake Recipe plays a vital role in creating its unique texture and flavor profile. The combination is simple but well thought-out, ensuring a cake that’s moist yet light, with the perfect amount of sweetness and just a hint of citrus zing.
- 1 1/2 cups all-purpose flour: Provides the structure and base of the cake.
- 1 tsp baking powder: Helps the cake rise and become fluffy.
- 1/2 tsp baking soda: Adds lift and reacts with the lemon juice for extra lightness.
- 1/4 tsp salt: Balances the sweetness and enhances the other flavors.
- 1/2 cup olive oil (use a light, mild olive oil): The star ingredient that gives moistness and a subtle fruity richness.
- 3/4 cup granulated sugar: Sweetens the cake without overpowering the natural flavors.
- 3 large eggs: Bind the ingredients together and contribute to the cake’s tender crumb.
- 1 tsp vanilla extract: Adds warmth and depth to the flavor.
- 1 tbsp lemon zest (or orange zest): Delivers a bright, fresh citrus aroma and taste.
- 1/2 cup whole milk (or non-dairy milk): Adds moisture and keeps the cake soft.
- 1 tbsp fresh lemon juice (or orange juice): Enhances the citrus notes and reacts with the baking soda to lighten the texture.
- Optional for garnish: powdered sugar, fresh berries, or whipped cream: Adds visual appeal and complementary flavor when serving.
How to Make Olive Oil Cake Recipe
Step 1: Preheat the Oven
Start by heating your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and dusting it with flour, or for easier cake removal, line the bottom with parchment paper. This small step ensures your cake bakes evenly and comes out perfectly shaped.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This careful blending ensures that the leavening agents are evenly distributed, helping your Olive Oil Cake Recipe rise uniformly without any unpleasant pockets of baking powder or salt.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk the olive oil and granulated sugar until the mixture is smooth and slightly glossy. Then, add the eggs one at a time, beating well after each to incorporate air and create a light batter. Stir in the vanilla extract and lemon zest to infuse this Olive Oil Cake Recipe with fragrant notes that will shine through the final bake.
Step 4: Add Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, alternating with the milk and lemon juice. Begin and end with the dry ingredients, mixing just enough to combine everything. Overmixing can make the cake tough, so stop when you see a velvety, cohesive batter.
Step 5: Bake the Cake
Pour the batter into your prepared cake pan, smoothing the top if needed. Place it in the oven and bake for 30 to 35 minutes. Your biggest clue that the cake is done is when a toothpick inserted in the center comes out clean, signaling that the texture is tender and perfectly baked.
Step 6: Cool and Serve
Let your cake cool in the pan for about 10 minutes—this allows it to set slightly and makes transferring easier. Then, move it to a wire rack to cool completely. Once it reaches room temperature, dust with powdered sugar and add fresh berries or a dollop of whipped cream if you like. Your Olive Oil Cake Recipe is now ready to impress.
How to Serve Olive Oil Cake Recipe
Garnishes
Simple garnishes take your Olive Oil Cake Recipe from delightful to truly special. A light dusting of powdered sugar adds a delicate sweetness and pretty finish, while fresh berries bring a pop of color and juicy tartness that pairs beautifully with the citrus notes. Whipped cream is a classic addition, lending richness without overpowering the cake’s moist texture.
Side Dishes
This cake pairs beautifully with coffee or tea, making it an ideal afternoon treat. For a more indulgent dessert, serve it alongside a scoop of vanilla or lemon sorbet, which enhances the citrus elements of the cake. Fresh fruit salad works wonderfully, too, adding freshness and a bright contrast.
Creative Ways to Present
If you want to get creative, try cutting the Olive Oil Cake Recipe into small squares for bite-sized desserts at a party, or even layering it with whipped mascarpone and fresh berries for a quick trifle. Another lovely idea is to drizzle a glaze made from powdered sugar and lemon juice over the top for a glossy, tangy finish.
Make Ahead and Storage
Storing Leftovers
Leftover Olive Oil Cake Recipe keeps best in an airtight container at room temperature for 2 to 3 days. The cake’s moist texture means it stays fresh longer than many other cakes, but avoid refrigeration if you can because it can dry out the crumb.
Freezing
You can freeze this cake for up to one month. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to enjoy, thaw it overnight in the refrigerator or at room temperature for a few hours before serving.
Reheating
To bring back that just-baked warmth, gently reheat slices of the cake in the microwave for about 15 seconds or in a low oven at 300°F (150°C) for 5 to 8 minutes. This will revive the softness and make it feel freshly baked again.
FAQs
Can I use extra virgin olive oil for this Olive Oil Cake Recipe?
While extra virgin olive oil has a stronger, more pronounced flavor that some love, using a light, mild olive oil is recommended for this recipe. It ensures the cake has a delicate olive oil aroma without being overpowering. However, if you enjoy the robust flavor of extra virgin olive oil, feel free to give it a try!
Is this cake gluten-free?
This Olive Oil Cake Recipe calls for all-purpose flour, which contains gluten. To make a gluten-free version, you would need to substitute with a gluten-free flour blend that works well for baking, keeping in mind the texture may vary slightly.
Can I substitute the lemon zest and juice with orange?
Absolutely! Using orange zest and juice will give the cake a sweeter, more rounded citrus flavor. Both options work great and can be chosen based on your preference or what you have on hand.
How do I know when the cake is fully baked?
The most reliable test is inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. The top should be golden and spring back lightly when touched.
Can this Olive Oil Cake Recipe be made vegan?
To veganize this cake, substitute the eggs with flax eggs or a commercial egg replacer, use a plant-based milk, and ensure the sugar you use is vegan-friendly. The olive oil will keep it moist, but results might differ slightly in texture.
Final Thoughts
This Olive Oil Cake Recipe is a true gem that brings something a little different to the table—moist, tender, and bursting with bright citrus flavor. It’s an effortless recipe that’s approachable but yields a cake impressive enough to share with friends and family. If you haven’t tried it yet, give it a go; I promise it will quickly become a staple you’ll turn to again and again.
Print
Olive Oil Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Olive Oil Cake is a moist, tender, and subtly flavored dessert that uses olive oil instead of butter, lending it a unique richness and delicate fruity aroma. Perfectly balanced with hints of lemon zest and juice, this cake is easy to prepare and ideal for any occasion, whether you’re serving it at a casual gathering or a special celebration. It’s light, fluffy, and can be garnished with powdered sugar, fresh berries, or whipped cream for an elegant touch.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup olive oil (use a light, mild olive oil)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (or orange zest)
- 1/2 cup whole milk (or non-dairy milk)
- 1 tbsp fresh lemon juice (or orange juice)
Optional Garnish
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and flouring it or lining the bottom with parchment paper for easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, whisk the olive oil and granulated sugar until the mixture is smooth and fully combined. Then add the eggs one at a time, beating well after each addition to ensure a light texture. Stir in the vanilla extract and fresh lemon zest thoroughly.
- Add Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in portions, alternating with the milk and lemon juice. Begin and end with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which ensures the cake remains tender.
- Bake the Cake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, dust the cake with powdered sugar and garnish with fresh berries or whipped cream if desired before serving.
Notes
- Use a light, mild olive oil to avoid overpowering the delicate flavors of the cake.
- You can substitute lemon zest and juice with orange zest and juice for a different but equally delicious flavor.
- The cake is best served at room temperature once fully cooled.
- For a dairy-free version, substitute whole milk with your preferred non-dairy milk such as almond or oat milk.
- Ensure not to overmix when combining wet and dry ingredients to keep the cake tender.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
