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Homemade Olive Oil Cake photo

Olive Oil Cake

This Olive Oil Cake is moist, flavorful, and incredibly simple to make, perfect for any occasion with a bright lemon twist.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine Mediterranean
Servings 8 servings

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Cake Pan
  • Oven

Ingredients
  

  • 1 3/4 cups Cake Flour or 235g
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 3/4 tsp Salt
  • 3 Large Eggs at room temperature
  • 1 1/4 cups Granulated Sugar or 250g
  • 2 tsp Lemon Zest
  • 1 cup Extra Virgin Olive Oil
  • 1 cup Whole Milk at room temperature
  • 1 tbsp Lemon Juice
  • Powdered Sugar for optional dusting
  • Nonstick Cooking Spray preferably olive oil, for greasing the pan

Instructions
 

  • 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.
  • In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the large eggs and granulated sugar together using a whisk until the mixture is pale and fluffy, about 3-5 minutes.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • Use high-quality extra virgin olive oil for the best flavor and moistness.
  • Let eggs and milk come to room temperature to create a smoother batter and fluffier cake.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freeze individual slices wrapped tightly for up to 3 months for longer storage.
  • Try adding citrus zest variations or spices like nutmeg or cardamom for new flavor twists.
Keyword Cake, Easy, Lemon, Olive Oil, Quick