Olive Oil Cake is a timeless, reliable dessert that’s both simple to make and delightfully impressive. Made with good-quality olive oil, fresh lemon, sugar, and basic pantry ingredients, this cake yields a moist, tender crumb and a bright, subtle flavor.
Olive Oil Cake
This cake is a wonderful example of how a few simple ingredients can create an elegant dessert. The crumb is moist and light, with gentle floral notes from the olive oil and lively brightness from lemon. It’s an especially handy cake when you want a buttery flavor without using butter—olive oil keeps the cake tender and gives it a silky texture that almost melts on the tongue. Serve with a dusting of powdered sugar and seasonal fruit for an attractive, fuss-free finish.
This recipe also lends itself to variations: add vanilla or almond extract for extra depth, swap some lemon for orange zest for a different citrus profile, or fold in a handful of berries for a fruity twist.
Does this cake taste like olive oil?
Yes — but not in an overpowering way. Good-quality extra virgin olive oil brings a mild fruity and slightly floral note that complements the lemon. If you prefer a subtler olive flavor, choose a lighter olive oil. You can balance the taste by increasing the lemon, sugar, or adding extracts to tailor the cake to your preference.
How To Make Olive Oil Cake
- Whisk. In a large bowl, whisk together milk, olive oil, eggs, lemon juice, and lemon zest until well combined.
- Combine. In a separate bowl, mix flour, sugar, baking powder, and salt.
- Fold. Gently fold the dry ingredients into the wet mixture until just incorporated — avoid overmixing to keep the cake tender.
- Bake. Pour the batter into the prepared pan, smooth the top, and bake until the edges are golden and a toothpick inserted in the center comes out clean.
Storing Olive Oil Cake
Store leftover cake in an airtight container at room temperature for up to three days. The olive oil helps the cake stay moist, and its texture often improves after a day. Refresh leftovers with a light dusting of powdered sugar just before serving.
Ingredients Notes for Olive Oil Cake
- Milk — Whole or 2% milk works best. Bring to near room temperature so it blends smoothly and supports even rising.
- Olive Oil — Use a flavorful, high-quality olive oil. It replaces butter and keeps the cake exceptionally moist.
- Eggs — Use three large eggs at room temperature for structure and richness.
- Lemon Juice & Zest — Fresh lemon juice and the specified lemon zest are key to the cake’s bright flavor. Increase zest for more citrus intensity.
- Flour — All-purpose flour is used here; cake flour can be substituted for a lighter crumb.
- Sugar — Granulated sugar sweetens the cake; you can add a splash of vanilla or a sweet liqueur if desired.
- Baking Powder — Essential for lift and a light texture.
- Salt — A small amount enhances and balances the flavors.
- Optional — Powdered sugar for dusting and fresh seasonal fruit for garnish.
Enjoy!
~Nichole
Olive Oil Cake
Ingredients
- 1 Cup 2% or Whole Milk at room temperature
- 3/4 Cup Olive Oil
- 3 Large Eggs at room temperature
- 2 Tablespoons Lemon Juice freshly squeezed
- 1 Tablespoon Lemon Zest
- 2 Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 1 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- Powdered Sugar for dusting
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Grease a 9-inch round cake pan or an 8×8-inch square pan and set aside.
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In a large bowl, whisk the milk, olive oil, eggs, lemon juice, and lemon zest together until fully combined.
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In a separate bowl, combine the flour, sugar, baking powder, and salt.
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Fold the dry ingredients into the wet ingredients slowly, mixing just until incorporated.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake for 40–45 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool completely in the pan.
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Run a knife around the edges, invert onto a wire rack, and let cool fully.
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Dust with powdered sugar before slicing and serving.