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–+ servings
Olive Oil Cake Recipe
Rahat

Olive Oil Cake

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.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 12 servings
Calories: 330
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 325F (160C). If your springform pan is not non-stick, lightly spray 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, batter should be 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 combined.
  7. Use an electric mixer (with clean, dry beaters) to beat your egg whites to stiff peaks. Set aside.
  8. Use your spatula to gently fold the egg whites into the batter until completely combined (do not over-mix).
  9. Pour batter evenly into 9” springform pan. Sprinkle all over with coarse sugar.
  10. 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.
  11. 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
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