Olive Oil Cake

Olive Oil Cake is a delightful dessert that beautifully marries the richness of olive oil with the bright notes of lemon. This cake is moist, flavorful, and incredibly simple to make, making it a perfect treat for any occasion. Whether served as a light dessert after dinner or enjoyed with a cup of coffee at brunch, this cake is sure to impress your family and friends.

Why This Recipe Is Reliable

This recipe for Olive Oil Cake is straightforward and yields consistent results every time. The combination of cake flour, fresh ingredients, and high-quality extra virgin olive oil ensures a tender crumb and a flavor that is both rich and refreshing. With precise measurements and clear instructions, even novice bakers can create a stunning cake that tastes like it came from a bakery.

What We’re Using

• Cake Flour (1 3/4 cups or 235g): This flour helps create a light and tender crumb.
• Baking Powder (1 tsp): A leavening agent that gives the cake its lift.
• Baking Soda (1/4 tsp): Works with the acid in the lemon juice to help the cake rise.
• Salt (3/4 tsp): Enhances the flavors in the cake.
• Large Eggs (3, at room temperature): Provides structure and moisture.
• Granulated Sugar (1 1/4 cups or 250g): Sweetens the cake and contributes to its texture.
• Lemon Zest (2 tsp): Adds a bright, citrusy flavor.
• Extra Virgin Olive Oil (1 cup): The star ingredient that gives this cake its unique taste and moistness.
• Whole Milk (1 cup, at room temperature): Adds richness and moisture.
• Lemon Juice (1 tbsp): Balances the sweetness and enhances the lemon flavor.
• Powdered Sugar: For optional dusting on top for a touch of sweetness and presentation.
• Nonstick Cooking Spray: Preferably olive oil, for greasing the pan.

Must-Have Equipment

• Mixing Bowls: For combining ingredients.
• Whisk: A sturdy whisk will help incorporate the ingredients smoothly.
• Rubber Spatula: Ideal for folding ingredients and scraping down the sides of the bowl.
• Cake Pan: A 9-inch round cake pan works beautifully for this recipe.
• Oven: Preheated to 350°F (175°C) for perfect baking.

How to Prepare Olive Oil Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease your cake pan with nonstick cooking spray and lightly dust it with flour to prevent sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

Step 3: Beat the Eggs and Sugar

In a large mixing bowl, beat the large eggs and granulated sugar together using a whisk until the mixture is pale and fluffy, which should take about 3-5 minutes.

Step 4: Add the Olive Oil and Milk

Slowly drizzle in the extra virgin olive oil while continuing to whisk. Then, add the whole milk, lemon juice, and lemon zest, mixing until well combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Avoid overmixing to keep the cake tender.

Step 6: Bake the Cake

Pour the batter into your prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar if desired.

Flavor-Forward Alternatives

• Herb-Infused Olive Oil: Use olive oil infused with herbs like rosemary or thyme for a savory twist.
• Different Citrus Zests: Experiment with orange or lime zest for a different flavor profile.
• Nutmeg or Cardamom: Add a pinch of these spices for warmth and depth.
• Chocolate Chips: Fold in some chocolate chips for a decadent addition.

What I Learned Testing

Throughout the testing process, I discovered that using high-quality extra virgin olive oil significantly impacts the flavor of the cake. A good olive oil not only enriches the taste but also adds a subtle fruitiness that pairs beautifully with lemon. Additionally, allowing the eggs and milk to come to room temperature helps create a smoother batter, resulting in a fluffier cake.

Save for Later: Storage Tips

To keep your Olive Oil Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you prefer it to last longer, you can refrigerate it for up to a week. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and then placing them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Reader Questions

Can I use a different type of oil?

While extra virgin olive oil is recommended for its flavor, you can use other neutral oils like canola or vegetable oil if needed. However, this may alter the cake’s flavor profile.

Can I make this cake gluten-free?

Yes, you can substitute the cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for the best texture.

What can I serve with Olive Oil Cake?

This cake pairs wonderfully with fresh berries, whipped cream, or even a scoop of vanilla ice cream. A drizzle of olive oil or a sprinkle of sea salt can elevate the flavors further.

How can I tell when the cake is done baking?

The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. If it has wet batter on it, continue baking for a few more minutes.

Final Bite

This Olive Oil Cake is a simple yet elegant dessert that highlights the beautiful flavor of olive oil, complemented by the brightness of lemon. It’s perfect for any gathering or as a sweet treat to enjoy on your own. With its tender crumb and delightful taste, this cake invites you to savor every bite. So, gather your ingredients, preheat that oven, and get ready to impress with this delicious Olive Oil Cake!