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Olive Oil Cake Recipe

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This classic Mediterranean olive oil cake is incredibly moist, citrusy, and easy to make with just one bowl. The olive oil creates a tender crumb that stays fresh for days, while fresh lemon and orange zest add bright, aromatic flavor. Perfect for any occasion from casual coffee breaks to elegant dinner parties!

Ingredients

Scale
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1¼ cups granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup extra virgin olive oil (use a mild, fruity variety)
  • ¾ cup milk (dairy or non-dairy)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh orange juice
  • Zest of 1 large lemon
  • Zest of 1 large orange
  • 1½ teaspoons pure vanilla extract
  • Powdered sugar for dusting (optional)

Instructions

  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with olive oil or cooking spray, then line the bottom with parchment paper. Grease the parchment as well. This ensures easy cake removal!
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set aside while you prepare the wet ingredients.
  • Combine Wet Ingredients: In another large bowl (or in the same bowl if you want fewer dishes – just remove the dry ingredients temporarily), whisk together the sugar and eggs vigorously for about 1 minute until the mixture becomes pale and slightly thickened. This incorporates air for a lighter cake.
  • Add the Olive Oil: Slowly drizzle in the olive oil while whisking continuously. Keep whisking until the mixture is smooth and emulsified – it should look glossy and thick.
  • Add Citrus and Vanilla: Whisk in the milk, lemon juice, orange juice, lemon zest, orange zest, and vanilla extract. Mix until everything is beautifully combined and aromatic.
  • Fold in Dry Ingredients: Add the flour mixture to the wet ingredients in two additions. Using a rubber spatula or wooden spoon, gently fold the flour in with sweeping motions, being careful not to overmix. Stop as soon as you no longer see dry flour streaks. The batter should be smooth, pourable, and slightly thick – similar to pancake batter.
  • Bake the Cake: Pour the batter into your prepared pan and smooth the top gently with a spatula. Give the pan a light tap on the counter to release any air bubbles. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Cool and Serve: Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely. Once cooled, dust generously with powdered sugar if desired. Slice and serve with fresh berries, whipped cream, or simply enjoy it on its own!

Notes

  • Olive Oil Choice: Use a mild, fruity extra virgin olive oil for best results. Avoid strongly flavored or very peppery oils which can be too assertive in a dessert.
  • Room Temperature Ingredients: Eggs and milk should be at room temperature for the smoothest batter and best texture.
  • Don’t Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten and can make the cake tough.
  • Baking Time: Oven temperatures vary. Start checking at 40 minutes, but your cake may need up to 50 minutes depending on your pan and oven.
  • Storage: This cake keeps beautifully! Store covered at room temperature for up to 5 days, and many find it tastes even better on day 2 or 3.

Nutrition

Find it online: https://focialy.com/olive-oil-cake-recipe/