Olive Oil Cake
User Reviews
4.7
Olive Oil Cake
Description
This Olive Oil Cake combines all-purpose flour with baking powder, baking soda, and salt, while eggs are beaten with extra virgin olive oil, milk, lemon zest, and juice to create an emulsified batter. Sugar is incorporated before adding the dry ingredients, resulting in a velvety mixture. The batter is poured into a prepared springform pan and baked at 325 degrees Fahrenheit for about an hour until golden and set, tested by a toothpick insertion.
The cake's flavor is balanced by the fruity richness of olive oil and fresh lemon notes, producing a moist and tender crumb. Its golden exterior contrasts with the soft interior, and a light dusting of icing sugar or fresh berries complements it well.
This versatile cake can be baked in a Bundt pan, stored refrigerated for up to a week, or frozen for several months if wrapped properly. Using room temperature eggs and milk is key to achieving the ideal batter consistency. The cake may also be halved and frosted as desired for variations.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 large egg at room temperature
- 1⅓ cup extra virgin olive oil
- 1¼ cup milk at room temperature
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup sugar granulated
Toppings
- icing sugar
- berries assorted
- rosemary
Instructions
- Prep oven and pan: Spray a 9-inch springform pan with cooking spray. Line a 9-inch round of parchment paper on the bottom of the pan. Dust the pan with flour lightly, shake out any excess. Preheat the oven to 325°F.
- Combine dry ingredients: In a large bowl, combine the flour, baking powder, baking soda and salt together. Set aside.
- Combine the wet ingredients: To the bowl of your mixer, beat the eggs together with the olive oil well to emulsify. Add the milk, lemon zest and lemon juice and continue mixing until well combined. Add the sugar and mix until well combined.
- Combine wet and dry: Pour in half the flour mixture and mix until combined, then pour in the rest of the flour mixture and mix until the flour is well incorporated.
- Bake the cake: Pour the batter into the prepared springform pan, place it on a baking sheet and transfer it to the preheated oven. Bake for about 1 hour to 1 hour and 15 minutes or until golden brown on top. A toothpick inserted in the center should come out clean when the cake is done.
- Cool the cake: Allow the cake to cool in the springform pan for 1 hour before releasing it. Finish cooling the cake on a wire rack.
- Decorate and serve: To serve, dust with icing sugar and top with berries and rosemary.
Notes
- Room temperature eggs and milk are important for a smooth, velvety batter.
- The cake can be baked in a Bundt pan for a different shape.
- Decorate with fresh berries or your preferred frosting as desired.
- Store the cake in an airtight container in the refrigerator for up to one week.
- Properly wrapped, the cake freezes well for 3 to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 464kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 180mg | 8% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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