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olive oil cake on a cake platter garnished with berries.
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4.74 from 26 votes

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!
Prep Time20 mins
Cook Time1 hr
Resting Time1 hr
Total Time2 hrs 20 mins
Course: cake, Dessert
Cuisine: Italian
Keyword: olive oil cake
Servings: 10
Calories: 464kcal

Ingredients

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

Toppings

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

  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

Serving: 1slice | Calories: 464kcal | Carbohydrates: 41g | Protein: 5g | Fat: 31g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 180mg | Potassium: 172mg | Fiber: 1g | Sugar: 22g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg