Welcome, fellow food lovers! Are you ready to bake something truly special, yet wonderfully simple? Today, we’re diving into the delightful world of olive oil cake. Forget heavy, complicated desserts; this cake is a breath of fresh air—light, moist, and bursting with bright citrus notes. It’s the kind of dessert that feels fancy but comes together with surprising ease, perfect for any occasion, or just a cozy afternoon treat.
If you’ve never baked with olive oil before, prepare to be amazed. It lends an incredible tenderness and a subtle, sophisticated flavor that butter simply can’t replicate. Paired with zesty lemon or orange, this cake is an absolute dream. So, grab your apron, and let’s get baking!
History and Background
The concept of using olive oil in baking isn’t new; it’s a practice deeply rooted in Mediterranean culinary traditions, stretching back centuries. Before butter became widely accessible or preferred in many European kitchens, olive oil was the fat of choice in regions like Italy, Spain, and Greece. It was a staple, not just for savory dishes, but for sweet treats too.
These early olive oil cakes were often simple, rustic creations, reflecting the ingredients readily available to home cooks. They celebrated the land’s bounty—flour, eggs, sugar, citrus from local groves, and, of course, the liquid gold itself: olive oil. Over time, these humble cakes evolved, gaining popularity for their unique texture and flavor profile, offering a delicious alternative to richer, butter-based desserts. Today, the olive oil cake enjoys a resurgence, appreciated for its healthful qualities and distinct taste that transports you straight to sun-drenched Mediterranean shores.
Why You’ll Love This Recipe
- Incredibly Moist The olive oil keeps this cake wonderfully tender and moist for days.
- Bright Citrus Flavor Zesty lemon or orange cuts through the richness, creating a refreshing taste.
- Surprisingly Easy No fancy techniques or equipment needed, perfect for beginners.
- Sophisticated Yet Simple It tastes elegant but uses everyday ingredients.
- Versatile Enjoy it for breakfast, dessert, or a delightful snack with coffee or tea.
- Dairy-Free Option Easily adaptable for those avoiding dairy.
Ingredient Notes
Choosing the right ingredients makes all the difference in this simple cake.
- Olive Oil This is the star! Use a good quality extra virgin olive oil. It doesn’t have to be the most expensive bottle, but avoid anything labeled “light” or refined, as it won’t impart the same flavor. A fruity, slightly peppery olive oil works beautifully.
- All-Purpose Flour Standard flour works perfectly here.
- Granulated Sugar Sweetens the cake without overpowering the other flavors.
- Eggs Room temperature eggs incorporate better into the batter, ensuring a smoother, more uniform texture.
- Milk Whole milk adds richness. For a dairy-free option, almond milk or oat milk works well.
- Baking Powder and Baking Soda Our leavening agents, giving the cake its lovely lift.
- Salt A pinch of salt enhances all the other flavors.
- Citrus Zest and Juice Lemon or orange zest and fresh juice are essential for that bright, aromatic flavor. Don’t skip these!
- Vanilla Extract A touch of vanilla complements the citrus and olive oil beautifully.
Equipment Needed
You won’t need a professional pastry kitchen for this recipe. Here’s what’s helpful:
- 9-inch Round Cake Pan or Springform Pan A springform pan makes it super easy to release the cake.
- Large Mixing Bowls Two are ideal—one for wet, one for dry ingredients.
- Whisk For combining ingredients.
- Rubber Spatula For scraping down the sides of the bowl.
- Grater or Zester For citrus zest.
- Measuring Cups and Spoons Essential for accurate baking.
- Parchment Paper For lining the bottom of your pan, ensuring a non-stick release.
Full Recipe Card
Ready to create some magic? Here’s your step-by-step guide to a perfect olive oil cake.
Ingredients
- 1 3/4 cups (210g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 1 cup (240ml) whole milk, at room temperature (or dairy-free milk)
- 1/2 cup (120ml) good quality extra virgin olive oil
- 2 tablespoons fresh lemon or orange juice
- 1 tablespoon lemon or orange zest
- 1 teaspoon vanilla extract
- Optional for garnish powdered sugar, fresh berries, candied citrus slices
Instructions
- Prepare Your Pan Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or springform pan, then line the bottom with parchment paper.
- Combine Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients In a large bowl, whisk the eggs and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Liquids Gradually whisk in the milk, olive oil, lemon/orange juice, lemon/orange zest, and vanilla extract until just combined.
- Combine Wet and Dry Add the dry ingredient mixture to the wet ingredients in three additions, mixing gently with a whisk or rubber spatula until just combined after each addition. Be careful not to overmix! A few small lumps are okay.
- Bake Pour the batter into your prepared cake pan. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- Cool Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Garnish and Serve Once completely cooled, dust with powdered sugar, add fresh berries, or candied citrus slices if desired. Slice and enjoy!
Recipe Notes
- Room Temperature Ingredients Ensure eggs and milk are at room temperature for a smoother, more emulsified batter.
- Do Not Overmix Overmixing develops gluten, leading to a tough cake. Mix until just combined.
- Quality Olive Oil The flavor of your cake heavily relies on the quality of your olive oil.
Tips and Variations
- Herbaceous Twist Add 1-2 teaspoons of finely chopped fresh rosemary or thyme to the batter for an aromatic, savory-sweet note.
- Nutty Flavor Incorporate 1/2 cup of finely ground almonds or pistachios into the dry ingredients for added texture and depth.
- Different Citrus Experiment with lime or grapefruit zest and juice for a different flavor profile.
- Glaze It Instead of powdered sugar, whip up a simple citrus glaze (powdered sugar + citrus juice) for extra tang.
- Chocolate Chips Fold in 1/2 cup of white chocolate chips or dark chocolate chunks for a decadent touch.
- Loaf Cake This recipe can also be baked in a 9×5 inch loaf pan; baking time will be similar, just check for doneness.
Pro Chef Tips
- Emulsification is Key When combining wet ingredients, whisk them well until fully emulsified. This creates a stable base for your batter.
- Zest First, Then Juice Always zest your citrus before juicing it. It’s much easier!
- Don’t Overbake An overbaked cake will be dry. Start checking for doneness at the earlier end of the baking time range.
- Cool Completely For the best texture and slicing, allow the cake to cool completely before dusting with sugar or cutting.
- Balance Flavors Taste your batter (before adding eggs if you’re concerned) or the finished product. If it needs more zest, add it to the garnish.
Common Mistakes to Avoid
- Using Low-Quality Olive Oil This will negatively impact the flavor. Invest in a decent extra virgin olive oil.
- Overmixing the Batter Leads to a dense, tough cake. Mix until just combined.
- Not Greasing and Flourishing Properly A sticky cake is a sad cake. Ensure your pan is well-prepared.
- Opening the Oven Door Too Early Can cause the cake to sink. Resist the urge to peek until at least two-thirds through the baking time.
- Not Using Room Temperature Ingredients Cold ingredients don’t emulsify as well, leading to an uneven texture.
Storage and Meal Prep
This cake is fantastic for making ahead and stores beautifully.
- Countertop Store olive oil cake in an airtight container at room temperature for up to 3-4 days. The olive oil helps keep it moist.
- Refrigerator If your kitchen is very warm, or if you prefer it chilled, you can store it in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for best flavor.
Make-Ahead and Freezer Notes
Planning ahead? This cake is a great candidate!
- Make-Ahead You can bake this cake a day or two in advance. Store it at room temperature, unfrosted and undusted, in an airtight container. Dust with powdered sugar just before serving.
- Freezing Olive oil cake freezes exceptionally well. Once completely cooled, wrap the entire cake (or individual slices) tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Serving Suggestions
This versatile cake shines in many ways:
- Simple Dusting A simple dusting of powdered sugar is classic and elegant.
- Fresh Fruit Serve with a side of fresh berries (strawberries, raspberries, blueberries) for a burst of freshness.
- Whipped Cream or Mascarpone A dollop of lightly sweetened whipped cream or mascarpone cheese adds a creamy counterpoint.
- Citrus Glaze A quick glaze made from powdered sugar and lemon juice elevates the citrus notes.
- Coffee or Tea It’s the perfect companion to your morning coffee or afternoon tea.
- Dessert Wine For an adult treat, pair it with a sweet dessert wine.
