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
Scale
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.
