introduction

This cake uses olive oil and lemon. It feels light and moist. You can make it fast with few tools. If you like soft cakes, try this one instead of a heavy almond cake.

why make this recipe

You will get a cake that stays soft and bright with lemon. The oil keeps the cake wet and warm to the taste. You can serve it with tea or with fruit. If you want a cheese note on a cake, see a simple almond ricotta cake for ideas.

how to make Olive Oil Cake

You mix wet things, then dry things, then bake. Work in one bowl to keep things easy. Use a whisk and a pan that fits a 9-inch cake. If you want small cakes, use a muffin pan or follow ideas from apple crisp mini cheesecakes to change shape.

Ingredients :

¾ cup extra virgin olive oil
2 large eggs
2 lemons, zested
1 ¼ cups granulated sugar
2/3 cup whole milk
¼ cup lemon juice (about 2 lemons)
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1 ½ cups all-purpose flour

Directions :

Preheat the oven to 350°F for non-convection ovens. Spray and line a 9-inch cake pan with parchment paper.
Zest the lemon into the sugar. Rub the zest into the sugar with your fingers to free the lemon oil. Let this sit while you measure other items.
Measure the flour, baking powder, baking soda, and salt into a bowl. Whisk them to mix well and set aside.
Put the eggs in a large bowl. Whisk to break them up. While you keep whisking, pour the olive oil slowly into the eggs. Whisk until the mix looks smooth and joined.
Add the sugar with zest to the bowl. Whisk until it mixes in. Then add the lemon juice and the milk and whisk again.
Add the flour mix to the wet mix. Whisk until it blends and just a few lumps remain. Do not whisk too much. Too much whisking can make tunnels in the cake.
Pour the batter into the pan you set up. Bake 30 to 45 minutes. The cake should turn light brown on top. Press the center lightly; it should spring back. You can test by poking with a cake tester or toothpick; it should come out clean.
This cake stays very moist. Do not open the oven door for the first 30 minutes. Let the crumb set so the cake does not fall.
Let the cake cool all the way in the pan. Then turn it out onto a rack or a stand.

how to serve Olive Oil Cake

Cut the cake into slices. You can serve it plain, or dust with sugar. Add fresh berries or a thin cream if you like. Try it with coffee or a light tea. For a coffee pair, see a warm idea from apple crumble coffee cake.

how to store Olive Oil Cake

Wrap the cooled cake in plastic or keep it in an airtight box. Store at room temperature for 2 to 3 days. You can keep it in the fridge up to one week. Bring it back to room heat before you eat for the best taste.

tips to make Olive Oil Cake

Use fresh lemon for bright flavor.
Do not over-mix the batter. Stop when just combined.
Use room temperature eggs and milk so the batter blends easy.
If you like a more rich taste, try a small change from a honey cake method in authentic russian honey cake for ideas on sweet depth.
Use good extra virgin olive oil for a soft, fruity note.

variation (if any)

Add 1 teaspoon vanilla for more warm smell.
Stir in 1/2 cup of blueberries for a fruit cake.
Make a glaze: mix powdered sugar with a little lemon juice and pour over the cooled cake.

FAQs (minimum three FAQ)

Q: Can I use light olive oil instead of extra virgin?
A: Yes. Light olive oil will work and give a milder taste.

Q: Can I bake this in a loaf pan?
A: Yes. Use a 9×5 loaf pan and bake until a tester comes out clean. Time may change.

Q: Can I make this gluten free?
A: You can swap in a 1:1 gluten free flour. Watch texture; the time may change a bit.

Q: How do I know the cake is done?
A: The top will be light brown and spring back when you press the center. A tester should come out clean.

Conclusion

For a similar lemon oil cake that stays soft for days, see this link: Lemon Olive Oil Cake • stays moist for days!

Olive Oil Cake

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Author: olivia
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A light and moist cake made with olive oil and lemon, perfect for serving with tea or fruit.

Instructions

Preheat the oven to 350°F for non-convection ovens. Spray and line a 9-inch cake pan with parchment paper.
Zest the lemon into the sugar and rub the zest into the sugar with your fingers to release the lemon oil. Let sit while measuring other items.
Measure the flour, baking powder, baking soda, and salt into a bowl. Whisk to mix well and set aside.
In a large bowl, whisk the eggs to break them up. Slowly pour in the olive oil while whisking until smooth.
Add the sugar with zest to the bowl and whisk until combined. Then add the lemon juice and milk, whisking again.
Gently fold in the flour mixture until combined, taking care not to over-mix. A few lumps are okay.
Pour the batter into the prepared pan and bake for 30 to 45 minutes, or until golden brown on top and a toothpick comes out clean.
Let the cake cool completely in the pan, then turn out onto a rack.

Notes

Use fresh lemon for a bright flavor and good quality extra virgin olive oil for the best taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 18g
Sodium: 200mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg