This Olive Oil Cake has a wonderfully tender, soft texture and a light, subtle flavor that pairs perfectly with other ingredients like fresh fruit and nuts.
It’s not too sweet, making it perfect for brunch or an afternoon snack with a cup of tea or coffee.
Enjoy as it is, topped with sifted powdered sugar, or turn it into a layered birthday cake with whipped cream, and seasonal berries.
This is a very quick recipe. The prep is done in just than 15 minutes and baking takes about 35 minutes!
Type of olive oil used
You'll definitely want to grab an olive oil labeled "extra-virgin," but you don’t need to splurge on top-tier fancy shmancy single-estate stuff.
Especially since this recipe calls for ½ cup of olive oil, which can add up cost-wise.
Just keep in mind that olive oils can vary widely in flavor, from intense and peppery to mild and fruity.
For this cake, I chose a mild-flavored, extra-virgin olive oil with a fruity aroma.
Can you taste the olive oil in the cake?
When it comes to the baked cake, the olive oil flavor won't be overpowering. Instead, it'll have a pleasant citrusy aroma and taste more like lemon than olive oil.
Visual Instructions (summarized)
The full printable recipe with amounts and instructions are at the end of this post.
Wet ingredients: Beat 2 large eggs and ¾ cup sugar together with a handheld mixer (or in a stand mixer) for 5 minutes.
Once pale and fluffy, add ½ cup olive oil, 1 teaspoon vanilla extract, ½ cup milk, ¼ cup lemon juice and zested peel of 1 lemon.
Dry ingredients: In a separate bowl whisk together 1 ½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt.
Add the dry into the bowl with the wet ingredients.
Mix with a spatula to form a thick, smooth batter. Be careful not to overmix; just ensure everything is well incorporated.
Preheat the oven to 356° F / 180° C (160° C fan). Pour the batter into a greased and lined 8 inch round baking pan and bake for 25 to 30 minutes.
Top tips for this recipe
- I recommend using a light-colored pan for this recipe. A dark-colored baking pan will bake your cake a bit faster than a light-colored one. However if you opt for a dark-colored pan, be sure to slightly decrease the baking time to avoid overbaking your cake.
- Switch up the citrus and use the same amount of orange zest and juice in place of lemon for a different take on this soft olive oil cake!
- Remember to zest the lemon before juicing! Also, when zesting a lemon, make sure only to zest the yellow parts. The white layer underneath is bitter.
- Once you've added the dry ingredients to the wet ingredients, don't mix the cake batter too much, or it might end up dense and rubbery.
- If the top of the cake is getting too dark during baking, you can tent it with foil without letting it touch the surface of the cake.
- Allow the cake to cool in the pan for a bit before removing it. If you do not wait, you risk the cake cracking when you lift it.
- If you want to make the cake ahead of time, that’s fine. Because of the olive oil base this cake stays extremely light and soft for several days.
Storage
Store the cake in an airtight container at room temperature for 2 days, or in the fridge for up to 1 week. You can also freeze it for up to 2 months.
Enjoy 😋
Recipe
Olive Oil Cake
Video
- 2 large eggs
- ¾ cup (150 g) white granulated sugar
- ½ cup (110 ml) extra virgin olive oil (see note 1)
- 1 teaspoon (5ml) vanilla extract
- ½ cup (120ml) whole milk
- 2 Tablespoons (15 ml)lemon juice and
- Zest of 1 lemon (see note 2)
- 1½ cups (187 g) all purpose flour (same as plain flour -UK OR cake flour)
- 2 teaspoons (10 g) baking powder
- ½ teaspoon salt
- Powdered sugar for dusting (optional)
- Line an 8 inch (20cm) round baking pan with parchment paper. Grease the sides with butter or use cooking spray. (See note 3)
- Position the oven rack in the middle of the oven , and preheat to 356° F / 180° C (160° C fan).
- Egg mixture: Beat eggs and sugar together with a handheld mixer (or in a stand mixer) for 5 minutes.2 large eggs, ¾ cup (150 g) white granulated sugar
- Once pale and fluffy, add olive oil, vanilla extract, milk, lemon juice and zested lemon peel½ cup (110 ml) extra virgin olive oil, 1 teaspoon (5ml) vanilla extract, ½ cup (120ml) whole milk, 2 Tablespoons (15 ml)lemon juice and, Zest of 1 lemon
- In a separate bowl whisk together the flour, baking powder, and salt and add it to the egg mixture.1½ cups (187 g) all purpose flour, 2 teaspoons (10 g) baking powder, ½ teaspoon salt
- Mix with a spatula to form a thick, smooth batter. Be careful not to overmix; just ensure everything is well incorporated.
- Pour the batter into the lined baking pan and bake for 25 to 30 minutes or until a skewer inserted in the center of the cake comes out clean. (See note 4)
- Take out of the oven and allow the cake to cool in the pan for 5 minutes.
- Then turn the cake out onto a wire rack and cool for a further 20 minutes before cutting. Serve either warm or at room temperature.
- Optional: Sift powdered sugar (only when completely cooled) over the cake before serving.Powdered sugar for dusting
Storage
- Store the cake in an airtight container at room temperature for 2 days, or in the fridge for up to 1 week. You can also freeze it for up to 2 months.
- Just keep in mind that olive oils can vary widely in flavor, from intense and peppery to mild and fruity. For this cake, I chose a mild-flavored, extra-virgin olive oil with a fruity aroma.
- However if you opt for a dark-colored pan, be sure to slightly decrease the baking time to avoid overbaking the cake.
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