This scrumptious olive oil cake is one of our new favorites! It is moist and flavorful, with light citrus notes from the olive oil and lemon. It stays tender and luscious for days.
If you have never made an olive oil cake, this a must! You will love every bite. It is just that darn good. Take my advice and make sure you get yourself a nice-sized piece before your family devours it. If you like this moist and tender cake, try carrot cake, cream cheese pound cake, and zucchini cake.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Leaveners: Baking powder and baking soda
- Olive oil: Extra virgin and cold pressed
- Milk: Whole milk for the best texture and richness
- Lemon juice: or orange juice for an orange olive oil cake
- Lemon zest: or orange zest if making an orange cake
How to Make an Olive Oil Cake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, whisk the flour, salt, baking powder, and baking soda together in a medium bowl. Then, in a large bowl, stir together the eggs, sugar, olive oil, milk, lemon juice, and lemon zest. Mix the dry ingredients into the wet ingredients in several increments, stirring just until combined.
Brush the bottom and sides of a 9-inch springform pan with olive oil. Line the bottom of the pan with parchment paper. Pour the batter into the pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Preparation Tips
- If you have cake flour, use it. It makes the cake lighter and more tender.
- Do not overmix the batter. Mix just until combined to avoid a dense rubbery cake.
- You can also bake this in a 9-inch round cake pan. Brush the bottom and the sides with olive oil and line the bottom of the pan with parchment paper.
- Bring the eggs and milk to room temperature to make blending the ingredients easier.
Frequently Asked Questions
Store the cake covered at room temperature for up to 4 days.
Yes, but thoroughly cool it first. Then, double-wrap in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months.
While theoretically you can, I do not recommend it. The moist texture and subtle fruit flavor come from the olive oil and the lemon. I would not change a thing, and besides that, it would not be olive oil cake.
More Cake Recipes
Olive Oil Cake
Ingredients
- 2 cups all-purpose flour or cake flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 large eggs room temperature
- 1½ cups granulated sugar
- 1 cup olive oil
- 1 cup whole milk
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees.
- Whisk the flour, salt, baking powder, and baking soda together in a medium bowl.
- In a large bowl, stir together the eggs, sugar, olive oil, milk, lemon juice, and lemon zest.
- Mix the dry ingredients into the wet ingredients in several increments, stirring just until combined.
- Brush the bottom and sides of a 9-inch springform pan with olive oil. Line the bottom of the pan with parchment paper.
- Pour the batter into the pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Notes
- If you have cake flour, use it. It makes the cake lighter and more tender.
- Do not overmix the batter. Mix just until combined to avoid a dense rubbery cake.
- You can also bake this in a 9-inch round cake pan. Brush the bottom and the sides with olive oil and line the bottom of the pan with parchment paper.
- Bring the eggs and milk to room temperature to make the ingredients easier to blend.
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