Olive Oil Cake

4.73 from 40 votes

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!

Prep Time20

Cook Time1

Resting Time1

Total Time2 20

Course: Cake, Dessert

Cuisine: Italian

Keyword: olive oil cake

Servings:

Calories: 464kcal

Equipment

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.

Notes

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.
Be sure to use the milk and eggs at room temperature, this is the key to achieving a nice, velvety batter.
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.
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