Olive Oil Cake Recipe

This Olive Oil Cake is a masterpiece of simplicity, offering a moist, tender crumb and a delicate golden crust. Infused with the rich, fruity notes of olive oil, it’s subtly sweet with a hint of citrus that brightens every bite. Perfect for any occasion, this cake is as versatile as it is delicious, pairing beautifully with coffee, tea, or a dollop of fresh cream. Ready in just over an hour, it’s a fuss-free dessert that feels effortlessly elegant.

The texture is luxuriously soft, with a fine crumb that melts in your mouth, while the olive oil adds a velvety richness. Each slice is a harmonious blend of flavors—nutty, slightly tangy, and perfectly balanced. Whether you’re a seasoned baker or a beginner, this recipe promises a rewarding experience and a crowd-pleasing result. It’s a treat that’s as wholesome as it is indulgent, making it a must-try for anyone who loves baking.

Ingredients for Olive Oil Cake

• 4 large eggs (yolks and whites separated, room temperature preferred)
• 1 ¾ cups (350 g) granulated sugar
• ⅔ cup (157 ml) extra virgin olive oil
• 2 Tablespoons lemon zest
• ½ cup (118 ml) whole milk
• 2 Tablespoons lemon juice
• 2 cups (250 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon table salt
• 2 Tablespoons (25 g) coarse granulated sugar (may substitute with regular granulated sugar for sprinkling)

Step-by-Step Instructions

1. Preheat oven to 325F (160C). If your springform pan is not non-stick, lightly spray the sides and bottom with baking spray.
2. Crack eggs, separating the egg yolks into a large mixing bowl and the egg whites into a clean, dry medium-sized mixing bowl.
3. To the large bowl with the egg yolks, add sugar, olive oil, and lemon zest. Use an electric mixer (or stand mixer) to beat on medium-high speed for 1-2 minutes, until the batter is uniform and well-combined.
4. With mixer on low speed, gradually stir in milk and lemon juice until combined.
5. In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
6. Use a spatula to gradually fold the dry ingredients into the egg yolk mixture until just combined.
7. Use an electric mixer (with clean, dry beaters) to beat the egg whites to stiff peaks. Set aside.
8. Gently fold the egg whites into the batter using a spatula until completely combined (do not over-mix).
9. Pour the batter evenly into the 9” springform pan. Sprinkle the top evenly with coarse sugar.
10. Place the springform pan on a foil-lined baking sheet and transfer to the center rack of the 325F (160C) oven. Bake for 55-65 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
11. Allow the cake to cool completely before removing the ring from the springform pan and slicing to serve.

Perfect Pairings: Serving Suggestions for Olive Oil Cake

This olive oil cake is a versatile treat that pairs beautifully with a variety of accompaniments. For a refreshing twist, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries like strawberries or blueberries add a burst of color and flavor. If you’re feeling indulgent, drizzle a bit of honey or lemon glaze over the top for extra sweetness.

Keep It Fresh: Storage and Reheating Tips

To keep your olive oil cake moist and delicious, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, let it thaw at room temperature or warm individual slices in the microwave for 10-15 seconds for a cozy treat.

Mix It Up: Recipe Variations to Try

Experiment with different flavors to make this cake your own! Swap the lemon zest for orange zest and add a splash of orange juice for a citrusy twist. For a nutty flavor, fold in ½ cup of chopped almonds or pistachios into the batter. You can also add a teaspoon of vanilla extract or a pinch of cinnamon for a warm, aromatic touch.

Baking Made Easy: Equipment Guidance

Using a 9-inch springform pan ensures your cake bakes evenly and is easy to remove. If you don’t have one, a regular cake pan lined with parchment paper works too. An electric mixer is helpful for beating the egg whites to stiff peaks, but a whisk and some elbow grease will do the trick if you’re up for the challenge!

Quick Tips: Time-Saving Hacks

To save time, measure out all your ingredients before starting—this is called mise en place. If you’re short on time, skip the egg white step and use whole eggs instead, though the cake will be slightly denser. Preheating your oven while you prepare the batter ensures it’s ready to go as soon as you are!

Olive Oil Cake

Rahat

This Olive Oil Cake is a masterpiece of simplicity, offering a moist, tender crumb and a delicate golden crust. Infused with the rich, fruity notes of olive oil, it’s subtly sweet with a hint of citrus that brightens every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Servings 12 servings

Calories 330 kcal

Ingredients

  

1x2x3x

• 4 large eggs yolks and whites divided (room temperature preferred)
• 1 ¾ cups granulated sugar (350 g)
• ⅔ cup extra virgin olive oil (157 ml)
• 2 Tablespoons lemon zest
• ½ cup whole milk (118 ml)
• 2 Tablespoons lemon juice
• 2 cups all-purpose flour (250 g)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon table salt
• 2 Tablespoons coarse granulated sugar (25 g) may sub regular granulated sugar for sprinkling

Instructions

 

• Preheat oven to 325F (160C). If your springform pan is not non-stick, lightly spray sides and bottom with baking spray.
• Crack eggs, separating the egg yolks into a large mixing bowl and the egg whites into a clean, dry medium-sized mixing bowl.
• To the large bowl with the egg yolks, add sugar, olive oil, and lemon zest. Use an electric mixer (or stand mixer) to beat on medium-high speed for 1-2 minutes, batter should be uniform and well-combined.
• With mixer on low-speed, gradually stir in milk and lemon juice until combined.
• In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
• Use a spatula to gradually fold the dry ingredients into the egg yolk mixture, until combined.
• Use an electric mixer (with clean, dry beaters) to beat your egg whites to stiff peaks. Set aside.
• Use your spatula to gently fold the egg whites into the batter until completely combined (do not over-mix).
• Pour batter evenly into 9” springform pan. Sprinkle all over with coarse sugar.
• Place springform pan on a foil-lined baking sheet and transfer to center rack of 325F (160C) oven. Bake for 55-65 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
• Allow cake to cool completely before removing the ring from the springform pan and slicing and serving.

Nutrition

Calories: 330kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 2gCholesterol: 56mgSodium: 230mgPotassium: 63mgFiber: 1gSugar: 32gVitamin A: 96IUVitamin C: 2mgCalcium: 38mgIron: 1mg

Keyword baking, cake recipe, dessert, Mediterranean, olive oil

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