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4.3 from 69 votes

Olive Oil Cake

There’s nothing like a rich Olive Oil Cake that tastes like the Mediterranean. I’m sharing why I love Moroccan olive oil to make my favorite olive oil cake recipe, plus tips on extra virgin olive oil and a video recipe!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Servings: 10 slices
Calories: 429 kcal
Course: Dessert , Baked Goods
Cuisine: Mediterranean , American

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 cup extra virgin olive oil Mina’s brand
  • 3 eggs
  • 1 cup yogurt
  • Zest of 1 clementine
  • 2 tablespoons clementine juice
Finish off:
  • 2 tablespoons extra virgin olive oil
  • 3 Tablespoons powdered sugar

Notes

  • Use quality extra virgin olive for the best tasting olive oil cake. I use Mina’s Extra virgin olive oil which you buy on amazon.
  • Preheat the oven before starting the recipe because it comes together really quick.
  • Line your baking pan with parchment paper for easiest cleanup.
  • Use a 9 inch round pan, square pan or springform pan.
  • Have a large bowl, a whisk and a spatula ready and measure the ingredients.
  • Use orange instead of clementine or even lemon. I prefer orange or clementine.
  • Whisk everything into a large bowl and the batter is ready.
  • Once the cake is golden brown and out of the oven and while it’s still warm, poke the surface with a toothpick and brush the entire cake with 2 tablespoons of olive oil.
  • A light dusting of powdered sugar gives the cake a comfort feel.
  • Once cooled, the cake stays fresh on the counter well covered for at least 3-4 days. It remains moist and tasty!
  • You can freeze the cooled olive oil, well wrapped for up to 3 months.
  • ENJOY!