Olive Oil Cake
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
20 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
548 kcal
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Course
Dessert
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Cuisine
Mediterranean, Italian
Olive Oil Cake
Description
The Olive Oil Cake features a blend of all-purpose flour, sugar, eggs, olive oil, lemon zest, and juice, leavened with baking powder and baking soda. The batter is mixed carefully to keep it light, then baked in a 9-inch pan until golden and a toothpick comes out clean. The olive oil adds moisture and subtle richness without heaviness, while lemon brightens the flavor. The final cake is soft and moist with a delicate crumb.
This cake works well as a simple dessert or snack, enjoyable plain or with accompaniments like fresh fruit, whipped cream, or a dusting of powdered sugar. Because it is a single-layer, it has a tall profile, ideal for slicing.
Measuring flour by weight is recommended for best results, and using room-temperature eggs helps with smooth batter integration. Avoid overmixing to prevent toughness. If the top darkens too quickly, tent with foil near the end of baking. Allow it to cool before removing from the pan to prevent cracking.
Ingredients
- 2 cups all-purpose flour (240g)
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups granulated sugar divided (325g, plus 2 tablespoons
- 3 large egg room temperature
- 1 cup extra-virgin olive oil (240mL)
- 1¼ cups milk 300mL, whole
- 1 tablespoon lemon zest 6g, fresh
- 2 tablespoons lemon juice 30mL, fresh
Instructions
- Preheat the oven to 375°F. Lightly oil a 9-inch round cake pan using olive oil and dust with flour. Line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 1½ cups sugar and eggs using on high speed, until light and fluffy, about 1 minute. With the mixer on low, gradually stream in the olive oil. Beat in the milk, lemon zest, and lemon juice on low until well combined. With the mixer on low speed, gradually add the flour mixture, beating until just combined. Pour into the prepared pan, and spread the top into an even layer using a small spatula. Sprinkle with the remaining 2 tablespoons of sugar.
- Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Remove the cake from the pan, and remove and discard the parchment paper. Let the cake cool completely on the wire rack before serving.
Notes
- Use a kitchen scale for accurate flour measurements or fluff and spoon flour into measuring cups to avoid packing.
- Bring eggs to room temperature before mixing for better batter texture; if needed, warm eggs in a bowl of warm water.
- Zest only the yellow part of the lemon to avoid bitterness; rolling lemons on the counter yields more juice.
- Avoid overmixing the batter to keep the cake tender.
- If the cake top browns too fast, cover loosely with foil near the end of baking.
- Let the cake cool in the pan before removal to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 74mg | 25% |
| Sodium | 421mg | 18% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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