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5.0 from 9 votes

Olive Oil Cake

A classic Italian and Mediterranean favorite! Made with rich extra virgin olive oil which produces an incredibly well moistened, flavorful cake. One of the most delicious desserts and perfect when paired with fresh fruit.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
2 hrs 5 mins
Servings: 10
Course: Dessert
Cuisine: Greek , Italian

Ingredients

  • 1 3/4 cups (235g) cake flour,* plus more for dusting pan
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 3 large eggs, brought to room temperature**
  • 1 1/4 cups (250g) granulated sugar
  • 2 tsp lemon zest
  • 1 cup extra virgin olive oil (good quality)
  • 1 cup whole milk, brought to room temperature**
  • 1 Tbsp lemon juice
  • Powdered sugar, for dusting top (optional)
  • Nonstick cooking spray, preferably olive oil

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch springform pan (one that doesn't leak) with non-stick cooking spray. Line with a round of parchment paper on bottom, spray parchment. Dust pan lightly with a little cake flour then shake out excess.
  3. Sift 1 3/4 cups cake flour into a medium mixing bowl. Add in baking powder, baking soda, and salt and whisk 20 seconds, set aside.
  4. Add eggs to the bowl of an electric stand mixer. Fit mixer with whisk attachment. Beat eggs until foamy, about 1 minute.
  5. Add sugar and lemon zest and whip mixture on high speed until pale, thickened and fluffy, about 3 - 4 minutes. Scape down bowl as needed.
  6. With mixer running on medium-low speed, slowly pour in olive oil. Mix until well blended. Scrape down bowl as needed.
  7. Pour in half the flour mixture and mix until combined, then pour in milk and lemon juice and mix until combined. Finish by adding in last half of the flour mixture and mixing until combined.
  8. Pour batter into prepared cheesecake pan. Bake until toothpick inserted into center comes out free of batter but with a few moist crumbs, about 45 - 55 minutes.***
  9. Let cool 10 minutes on a wire rack, then run a knife around edge of cake to ensure cake is loosened and remove pan ring.
  10. Let cool at least 1 hour. Dust with powdered sugar if desired before slicing.

Notes

  • Toppings not included in nutrition estimate.
  • *Preferably measure cake flour by grams. If you don't have a scale use the scoop and level method to measure flour not spoon and level.
  • **To bring eggs to room temperature quickly cover with warm water and let rest 5 minutes. To bring milk to room temperature quickly heat in the microwave briefly until it reaches 70 degrees.
  • ***If needed you can tent cake with domed foil during the last 10 minutes to prevent excess browning. If doing so though open oven and layer it over very quickly, because otherwise cake can deflate in center. 
  • Fruit sauce (from fresh or frozen berries) such as strawberry, raspberry or blueberry.
  • Fresh fruit
  • Citrus curd (omit zest from cake)
  • Whipped cream, mascarpone cream or ricotta cream
  • Ice cream