• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
2 hours 20 minutes
4.72 from 39 votes
10 Comments

Olive Oil Cake

Jump to RecipePrint Recipe
  • 238
by: Joanna Cismaru
11.28.21

This post may contain affiliate links. Please read my disclosure policy.

pin for olive oil cake.

This lemon-scented Olive Oil Cake is perfectly crafted with some of the most basic ingredients! The olive oil adds a fruity flavor to the cake, while keeping it moist. Serve it with lots of berries or a dollop of cream, or sprinkled with a bit of powdered sugar. With just a few simple steps and a fairly quick prep time, this cake recipe will surely become one of your most cherished family favorites!

olive oil cake on a cake platter garnished with berries.

The Olive Oil cake is an easy cake with and accessible ingredient list that are pantry staples. The versatility of it is definitely another big win, since you can serve it with fresh berries, whipped cream or even ice cream.

Olive Oil Cake

  • Short Prep Time
  • Simple Pantry Staple Ingredients
  • Delicious Flavors

An easy and tasty dessert, the Olive Oil Cake is a soft and moist cake that will catch the eyes of everyone. It’s not overly sweet but extremely soft and moist. The ability to decorate it any way you’d like, makes it one very fancy cake to offer at the dinner table or even if you wish to spruce up your weekend BBQ’s.

Ingredient Notes

overhead shot of all the ingredients needed to make olive oil cake.
  • Flour – All purpose flour or even cake flour can be used for this cake. Cake flour has less gluten than all-purpose, resulting in a finer, lighter and softer cake.
  • Eggs – Room temperature, large eggs bind perfectly with the batter.
  • Milk – I’ve made this cake with regular milk and also with lactose free milk and both work.
  • Lemon – One large lemon is all you need to supply you with the zest and the juice required for the recipe. I wouldn’t skip the lemon because it will give the cake a burst of fresh lemon flavor.
  • Sugar – You’ll need granulated sugar. Keep in mind this is not an overly sweet cake.

How to Make Olive Oil Cake

detailed process shots showing how to make olive oil cake.
  1. Prepare the basics: Spray a 9-inch springform pan with cooking spray. Line a 9-inch round of parchment paper on the bottom of the pan. Dust the pan with flour lightly, shake out any excess. Preheat the oven to 325°F. In a large bowl, combine the flour, baking powder, baking soda and salt together. Set aside.
  2. Start mixing your ingredients: To the bowl of your mixer, beat the eggs together with the olive oil well to emulsify. Add the milk, lemon zest and lemon juice and continue mixing until well combined. Add the sugar and mix until well combined. Pour in half the flour mixture and mix until combined, then pour in the rest of the flour mixture and mix until the flour is well incorporated.
  3. Bake the cake: Pour the batter into the prepared springform pan, place it on a baking sheet and transfer it to the preheated oven. Bake for about 1 hour to 1 hour and 15 minutes or until golden brown on top. A toothpick inserted in the center should come out clean when the cake is done.
  4. Allow the cake to cool: Cool the cake in the springform pan for 1 hour before releasing it. Finish cooling the cake on a wire rack.
  5. To serve: Dust with icing sugar and top with berries and rosemary.

FAQ’s and Expert Tips

olive oil cake with a few slices cut out of it on a cake platter garnished with berries.

FAQ’s

What does the olive oil do in this cake?

The olive oil adds a fruity flavor to the cake, while keeping it moist and very tender. Olive oil is great in cakes, especially if using an extra virgin olive oil. It’s one of the healthiest oils and it remains very stable during baking.

Does the cake taste like olive oil or olives?

It does not taste like olive oil at all. This cake has a hint of lemon flavor and it’ll taste light, fruity and buttery.

olive oil cake on a cake platter garnished with berries.

Expert Tips

  1. You can make this cake just as easily in a Bundt pan if that’s what you have on hand or if you’d like a different shape.
  2. Be sure to use the milk and eggs at room temperature, this is the key to achieving a nice, velvety batter.
  3. Feel free to decorate this cake as you like, with berries or fruits of your choosing. You can even cut the cake in half and ice it with your favorite frosting.

Leftovers

This cake can be stored in the fridge for up to a week in an airtight container. Or it can actually freeze quite well, wrapped tightly in a plastic wrap, it lasts beautifully for about 3-4 months in your freezer.

More Delicious Recipes To Try

  • Chocolate Cinnamon Cake
  • Mango Lemonade
  • Chocolate Cake with Mixed Berry and Cream Cheese Filling
  • Cream Cheese Filled Banana Cake
  • Blueberry Coffee Cake

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

olive oil cake on a cake platter garnished with berries.

Olive Oil Cake

4.72 from 39 votes
Prep: 20 mins
Cook: 1 hr
Resting Time: 1 hr
Total: 2 hrs 20 mins
Author: Joanna Cismaru
Serves: 10
Print Pin Rate
This lemon-scented Olive Oil Cake is perfectly crafted with some of the most basic ingredients! The olive oil adds a fruity flavor to the cake, while keeping it moist. Serve it with lots of berries or a dollop of cream, or sprinkled with a bit of powdered sugar. With just a few simple steps and a fairly quick prep time, this cake recipe will surely become one of your most cherished family favorites!

Equipment

  • 9-inch Springform Pan
  • Parchment Paper

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs at room temperature
  • 1⅓ cup extra virgin olive oil
  • 1¼ cup milk at room temperature
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup sugar granulated

Toppings

  • icing sugar
  • assorted berries
  • rosemary
US Customary – Metric

Instructions

  • Prep oven and pan: Spray a 9-inch springform pan with cooking spray. Line a 9-inch round of parchment paper on the bottom of the pan. Dust the pan with flour lightly, shake out any excess. Preheat the oven to 325°F.
  • Combine dry ingredients: In a large bowl, combine the flour, baking powder, baking soda and salt together. Set aside.
  • Combine the wet ingredients: To the bowl of your mixer, beat the eggs together with the olive oil well to emulsify. Add the milk, lemon zest and lemon juice and continue mixing until well combined. Add the sugar and mix until well combined.
  • Combine wet and dry: Pour in half the flour mixture and mix until combined, then pour in the rest of the flour mixture and mix until the flour is well incorporated.
  • Bake the cake: Pour the batter into the prepared springform pan, place it on a baking sheet and transfer it to the preheated oven. Bake for about 1 hour to 1 hour and 15 minutes or until golden brown on top. A toothpick inserted in the center should come out clean when the cake is done.
  • Cool the cake: Allow the cake to cool in the springform pan for 1 hour before releasing it. Finish cooling the cake on a wire rack.
  • Decorate and serve: To serve, dust with icing sugar and top with berries and rosemary.

Recipe Notes

  1. You can make this cake just as easily in a Bundt pan if that’s what you have on hand or if you’d like a different shape.
  2. Be sure to use the milk and eggs at room temperature, this is the key to achieving a nice, velvety batter.
  3. Feel free to decorate this cake as you like, with berries or fruits of your choosing. You can even cut the cake in half and ice it with your favorite frosting.
  4. This cake can be stored in the fridge for up to a week in an airtight container. Or it can actually freeze quite well, wrapped tightly in a plastic wrap, it lasts beautifully for about 3-4 months in your freezer.

Nutrition Information:

Serving: 1sliceCalories: 464kcal (23%)Carbohydrates: 41g (14%)Protein: 5g (10%)Fat: 31g (48%)Saturated Fat: 5g (31%)Trans Fat: 1gCholesterol: 59mg (20%)Sodium: 180mg (8%)Potassium: 172mg (5%)Fiber: 1g (4%)Sugar: 22g (24%)Vitamin A: 131IU (3%)Vitamin C: 1mg (1%)Calcium: 83mg (8%)Iron: 2mg (11%)
Course:cake, Dessert
Cuisine:Italian
Keyword:olive oil cake
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 238

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

sweet chili chicken on a bed of rice garnished with green onions.
Previous Post
Sweet Chili Chicken
chicken tetrazzini garnished with parmesan cheese in a white bowl.
Next Post
One Pot Chicken Tetrazzini

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Mitch says

    March 24, 2022 at 5:05 am

    5 stars
    Im definitely trying this recipe. I have tried your Zebra cake recipe and it’s a sure win!

    Reply
  2. Dave Lewis says

    February 18, 2022 at 12:33 am

    Wow! This recipe is perfect and we’ll definitely try this one. Thank you so much for sharing this with us!

    Reply
  3. jake says

    September 20, 2021 at 3:07 am

    5 stars
    Olive oil is great for cakes and desserts! Especially the extra virgin one. It has a wonderful taste and won’t make your dessert smell like olives, in case you wonder. I use it in majority of my desserts because it is also healthy: in fact one of the healthiest oils in the world.

    Tree Services Littleton

    Reply
  4. mark bill says

    September 19, 2021 at 3:43 am

    5 stars
    This recipe was amazing!! I made it and my mother and I loved it because it reminded us of a cake my Nonna used to make a lot. Thanks for this it was delicious.
    Roofing Contractors Boulder

    Reply
  5. Patricia B says

    July 3, 2021 at 12:41 pm

    I tried a few and this was the best !

    Reply
  6. jordan says

    June 23, 2021 at 11:48 pm

    I agree! But part of the appeal of olive oil cakes is that they’re more moist relative to cakes made with something like butter, since olive oil is liquid at room temp while butter isn’t. Ilove your cooking!
    Stamped Concrete Greeley

    Reply
  7. Olivia Morrow says

    May 3, 2021 at 7:58 am

    I had to put the cake in for 20 minutes extra and the middle was taking a long time to set I don’t know if I did anything wrong the only thing I did differently is use skim milk instead of whole milk. Roofing Lakewood Co

    Reply
    • Joanna Cismaru says

      May 3, 2021 at 10:38 am

      No, you didn’t, each oven is different, so bake it as long as you need.

      Reply
  8. Lorrie Fennell says

    April 30, 2021 at 4:51 pm

    I am drooling over receipe…can I use almond flour, monk sugar and almond milk as substitute.

    Reply
    • Joanna Cismaru says

      May 1, 2021 at 9:21 am

      We haven’t tried in that combination so I couldn’t advise either way. Let us know how it works out if you try it.

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
side shot of beef and broccoli in a skillet

Asian

freshly made antipasto salad in a big pasta bowl.

Italian

a stack of quesadillas on a plate along with some lime wedges and topped with salsa.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

a few beef koftas on a plate with some pitas garnished with parsley next to tzatziki sauce.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!