5 from 16 votes
Olive Oil Cake
The Olive Oil Cake is a moist, tender cake flavored with lemon zest and juice and made with olive oil instead of butter. It features separated eggs with the whites whipped to stiff peaks for a light texture. The batter combines all-purpose flour with baking powder and soda, resulting in a delicate crumb. Sprinkling coarse sugar on top adds a subtle crunch.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
12
servings
Calories:
330 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 4 egg yolks and whites divided (room temperature preferred, large
- 1 ¾ cups granulated sugar
- ⅔ cup (157ml) extra virgin olive oil
- 2 Tablespoons lemon zest
- ½ cup milk whole
- 2 Tablespoons lemon juice
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 2 Tablespoons sugar may sub regular granulated sugar for sprinkling, coarse granulated
Instructions
- Preheat oven to 325F (160C). If your springform pan is not non-stick, lightly spray sides and bottom with baking spray.
- Crack eggs, separating the egg yolks into a large mixing bowl and the egg whites into a clean, dry medium-sized mixing bowl.
- To the large bowl with the egg yolks, add sugar, olive oil, and lemon zest. Use an electric mixer (or stand mixer) to beat on medium-high speed for 1-2 minutes, batter should be uniform and well-combined.
- With mixer on low-speed, gradually stir in milk and lemon juice until combined.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Use a spatula to gradually fold the dry ingredients into the egg yolk mixture, until combined.
- Use an electric mixer (with clean, dry beaters) to beat your egg whites to stiff peaks. Set aside.
- Use your spatula to gently fold the egg whites into the batter until completely combined (do not over-mix).
- Pour batter evenly into 9” springform pan. Sprinkle all over with coarse sugar.
- Place springform pan on a foil-lined baking sheet and transfer to center rack of 325F (160C) oven. Bake for 55-65 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow cake to cool completely before removing the ring from the springform pan and slicing and serving,
Cup of Yum
Notes
- Store the cake in an airtight container at room temperature for up to 5 days to maintain freshness.
- This cake freezes well when tightly wrapped and can be stored for several months.
Nutrition Information
Serving
1serving
Calories
330kcal
(17%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.01g
(1%)
Cholesterol
56mg
(19%)
Sodium
230mg
(10%)
Potassium
63mg
(1%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
96IU
(2%)
Vitamin C
2mg
(2%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 330
% Daily Value*
| Serving | 1serving | |
| Calories | 330kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 230mg | 10% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.