This olive oil cake is such a delight! Thanks to the extra virgin olive oil, this cake is rich, flavorful, and moist. It may look a little plain, but trust me, it’s a delicious cake everyone will love. Even better, this cake comes together quickly and easily. It has a subtle fruity and citrus flavor throughout that is not overwhelming but enough to be mouthwatering.
This simple cake is excellent for holidays, parties, or just because you’re craving cake. The ingredient list is not long, with most of them being pantry staples. It’s perfect if you’re out of butter, as the olive oil provides the much needed fat and flavoring for a cake. Want another effortless dessert recipe? Try my applesauce cake recipe, dump cake recipe, or banana cake recipe.
What You Need to Make This Recipe
Flour — for the best and most consistent results, use all-purpose flour.
Sugar — the sugar adds sweetness to the cake and also creates a crunchy, sweet crust when sprinkled on top before baking.
Leavening agents — to keep the cake crumb fluffy, I use both baking soda and baking powder to help lift the cake.
Olive oil — the extra-virgin olive oil adds a delicious fruity flavor to this cake. It also adds a ton of moisture and ensures the cake is tender. You do not need to use an expensive bottle, but as the main flavoring component of the cake, I recommend using good quality olive oil. Please make sure you use extra-virgin olive oil as it is made with pure, cold-pressed olives leading to a more fruity aroma, whereas regular olive oil is a blend, including both cold-pressed and processed oils.
Milk — I suggest you use whole milk instead of water for a more flavorful cake. Milk also adds sweetness and a creamy texture to the cake.
Lemon — lemon zest and lemon juice add a ton of flavor. Do not use bottled lemon juice as it’s not as bright or flavorful as fresh lemon juice.
How to Make Olive Oil Cake
1. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 1½ cups sugar and eggs on high speed until light and fluffy.
3. With the mixer on low, gradually stream in the olive oil.
4. Prepare the lemon zest.
5. Beat milk, lemon zest, and lemon juice on low until well combined.
6. With the mixer on low speed, gradually add the flour mixture, beating until just combined.
7. Pour the batter into a prepared 9-inch cake pan and spread the top into an even layer using a small spatula.
8. Sprinkle with the remaining 2 tablespoons of sugar. Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Let the olive oil cake cool completely on the wire rack before serving.
Pro Tips for Making This Recipe
- Don’t panic if your cake pan seems very full. Because you are making a single-layer cake, you want the cake to be nice and tall. You could also split between 2 (9-inch) cake pans if you wanted to use this recipe for a stacked, frosted cake.
- I highly recommend using a scale to measure your flour for the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy olive oil cake.
- I recommend bringing the eggs to room temperature so they incorporate into the batter without mixing. If you forgot to bring the eggs out, place them in a bowl of warm tap water to help warm them up.
- Remember to zest the lemon before juicing! Also, when zesting the lemon, make sure only to zest the yellow parts. The white layer underneath is bitter.
- To get more juice from the lemons, roll them under your hand on the countertop to loosen the juices.
- Avoid overmixing the cake batter, as it’ll lead to a tough and rubbery cake.
- Allow the cake to cool in the pan for a bit before removing it. If you do not wait, you risk the cake cracking when you lift it.
- If the top of the cake is getting too dark during baking, you can tent it with foil.
Frequently Asked Questions
For the best flavor and results, I do not recommend swapping extra-virgin olive oil for another oil. You will not get the same fruity aroma if you change the oil.
The cake does not taste like straight olive oil. Instead, you taste the light floral notes and zesty lemon flavors.
Keep the olive oil cake in an airtight container for up to 4 days at room temperature. If you choose the top the cake with frosting or fruit, you’ll have to refrigerate the cake.
You can! Allow the cake to cool to room temperature before tightly wrapping it with plastic and freeze the cake for up to 3 months.
If you love this recipe try these out!
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Olive Oil Cake
Video
Equipment
- Electric mixer or stand mixer
Ingredients
- 2 cups all-purpose flour (240g)
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups plus 2 tablespoons granulated sugar divided (325g)
- 3 large eggs room temperature
- 1 cup extra-virgin olive oil (240mL)
- 1¼ cups whole milk (300mL)
- 1 tablespoon fresh lemon zest (6g)
- 2 tablespoons fresh lemon juice (30mL)
Instructions
- Preheat the oven to 375°F. Lightly oil a 9-inch round cake pan using olive oil and dust with flour. Line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 1½ cups sugar and eggs using on high speed, until light and fluffy, about 1 minute. With the mixer on low, gradually stream in the olive oil. Beat in the milk, lemon zest, and lemon juice on low until well combined. With the mixer on low speed, gradually add the flour mixture, beating until just combined. Pour into the prepared pan, and spread the top into an even layer using a small spatula. Sprinkle with the remaining 2 tablespoons of sugar.
- Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Remove the cake from the pan, and remove and discard the parchment paper. Let the cake cool completely on the wire rack before serving.
Notes
- Don’t panic if your cake pan seems very full. Because you are making a single-layer cake, you want the cake to be nice and tall. You could also split between 2 (9-inch) cake pans if you wanted to use this recipe for a stacked, frosted cake.
- I highly recommend using a scale to measure your flour for the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy olive oil cake.
- I recommend bringing the eggs to room temperature so they incorporate into the batter without mixing. If you forgot to bring the eggs out, place them in a bowl of warm tap water to help warm them up.
- Remember to zest the lemon before juicing! Also, when zesting the lemon, make sure only to zest the yellow parts. The white layer underneath is bitter.
- To get more juice from the lemons, roll them under your hand on the countertop to loosen the juices.
- Avoid overmixing the cake batter, as it’ll lead to a tough and rubbery cake.
- Allow the cake to cool in the pan for a bit before removing it. If you do not wait, you risk the cake cracking when you lift it.
- If the top of the cake is getting too dark during baking, you can tent it with foil.
Have you used gluten free flour to make this recipe? Any adjustments or special techniques needed? LOVE your recipes and demonstrations. I’ve learned so much from you, John. You always bring a smile!
I would appreciate, if you can show how to make Puff Pastry . Please.
I made this to share with my work colleagues and they loved it! 🙂
The olive oil and sour cream combination make for a beautiful texture and crumb.
Will certainly be making this one again.
Hi John,
Just made this cake and you’re absolutely right: it’s so good and smells amazing.
Thanks for sharing.
A little adjustment on your recipe above. It says 1/2 cup of sour cream and the weigh is for a whole cup.
By the way, your macaron & French buttercream are great as well ?. Merci!
Can i use Almond flour instead of APF? If yes, then how much?
This cake is SO GOOD. Making it a second time today. I halved the recipe (because danger!) and it is still wonderful. Thanks John, we love your recipes!
As soon as i saw this, i knew i had to make it and i’m glad i did!!
Hello John,
Do you think chia or flax eggs would work in this recipe? Thanks.
Hi Alicia,
I have not tried to use either. Please let me know how it goes if you do!
Best,
John
Great fan of ur cakes …frm kerala India…
Thank you!