Olive Oil Cake

I know what you’re thinking—”Olive oil in cake!?” That’s what I thought when I first came across the concept. It might sound unusual, but trust me, it’s incredible. The olive oil makes the cake unbelievably moist and lends a subtle, earthy sweetness to the flavor profile that’s perfectly complemented by a bright burst of lemon juice and zest. The result? A delightful mix of simple and sophisticated, rustic yet elegant, all finished with a crackly sugar crust that’s as pretty as it is delicious.

I love that, much like my Blueberry Streusel Coffee Cake, this recipe is versatile enough to serve as breakfast or dessert. So, grab your apron and get ready to bake your new favorite cake!

So Many Reasons to Love This Olive Oil Cake

I fell in love with this cake at first bite, and I bet you will, too. Here’s why:

• The perfect flavor combo. I am obsessed with how the lemon and olive oil play together in this cake. The bright citrus perfectly balances the earthy richness of the olive oil. I just love the flavor of the olive oil. Yum!
• Wonderfully moist. The olive oil gives this cake an incredible texture. Every bite is luxuriously moist and tender!
• Rustic yet sophisticated. This dessert strikes the perfect balance between simplicity and sophistication. Easy to make (you don’t even need a mixer!), it has a unique, elevated flavor that feels both homey and elegant.

What You’ll Need

Buckle up and head to the grocery store! Here’s what you’ll need to make this easy olive oil cake. Have a look at the recipe card below for precise measurements.

• All-purpose flour – A 1:1 gluten-free flour should also work.
• Baking powder and baking soda – You need both leavening agents to give the cake the perfect rise and texture.
• Salt – As counterintuitive as it might sound to add salt to a dessert, it brings out the flavors already naturally present.
• Olive oil – The olive oil makes the cake ultra moist, while also adding great flavor. Be sure to pick a quality olive oil. Young, extra virgin olive oils are my favorite. You can replace a ¼ cup of the oil with ¼ cup of milk to tone down the olive oil flavor, if you’d like.
• Eggs – Large and at room temperature, if possible. They will mix more easily into the batter.
• Granulated sugar – Most of it will go in the cake, but some will be sprinkled on top to give the cake a glistening, ever so slightly crisp “crust.”
• Fresh lemon juice – I highly recommend squeezing lemon juice straight from the fruit. The flavor will be so much better than the bottled stuff.
• Lemon zest – Sometimes I will use orange zest here instead. Again, you want it to be fresh.
• Whole milk – I much prefer whole milk to lower-fat dairy products in this cake. It makes for the best texture. However, you can use an unsweetened, neutral nut milk if you’re avoiding dairy.
• Powdered sugar – Optional, but can use it to dust over the top of the cake when it’s cooled for a different look, rather than using lemon slices and berries.

How to Make an Olive Oil Cake

Here’s a quick look at how to make this fabulous dessert. Be sure to scroll to the recipe card below for more detailed instructions.

• Pep. Preheat oven to 350°F and spray the bottom and sides of a 9″ cake pan (ideally a springform pan) with non-stick. Line the bottom of the pan with parchment paper.
• Combine the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
• Combine the wet ingredients. Whisk together the olive oil, eggs, and sugar. Then, whisk in the vanilla, lemon juice, and lemon zest.
• Put it all together. Mix half of the dry ingredients into the olive oil mixture, followed by the milk. Then, mix in the remaining dry ingredients.

• Bake. Pour the batter into the pan, sprinkle with granulated sugar, and bake for 45-55 minutes.

• Cool. Cool for 15 minutes in your springform pan (if using a regular cake pan, let it cool in the pan most of the way). Transfer the cake to a cooling rack to cool completely.
• Dust. Decorate cake with lemon slices and berries, or dust the cake with powdered sugar, slice, and serve.

Tips for Success

• Pan selection. A standard cake pan will work, but if you have a springform pan (that doesn’t leak), use it. It will make it so much easier to remove the cake.
• Measure carefully. Especially the flour. Too much flour will leave you with a dry olive oil cake, while too little will result in a sunken, unevenly baked mess. Use a a food scale for the best results, or the spoon and level method.
• Don’t over-mix. When mixing the dry ingredients into the batter, mix just until everything is incorporated. Mixing past this point can cause the glutens to overdevelop, resulting in a tough, overly dense cake.
• Don’t over-bake. Check the cake about 5 minutes before the baking time is up, and then about every 5 minutes after that. Ovens are notorious for being finicky, and you don’t want to over-bake this dessert. It will dry out.
• Practice patience. Let the cake cool IN the springform pan for 15-20 minutes (double that if you’re using a standard cake pan). Otherwise, it will fall apart when you try to remove it.

Variation Ideas

• Orange addition. If you’d like to mix up your citrus, you totally can. Replace half (or all) of the lemon zest with orange zest. You can also replace some of the lemon juice with orange juice if you’d like.
• Tone down the olive oil. If you want less olive oil flavor, you can replace a ¼ cup of the oil with ¼ cup of milk. Another option is to use a different olive oil. I love the extra flavor of the extra virgin olive oil, but a lighter one would work as well and has a more subtle flavor.
• Doll it up. Serve this cake on its own OR doll it up with a drizzle of olive oil, whipped cream, or even some raspberry sauce. Strawberry sauce, blueberry sauce, or lemon curd would be amazing, too.

How to Store

• Countertop. Once cool, store any leftover olive oil cake in an airtight container. It will keep at room temperature for up to 5 days.
• Freezer. Seal your fully cooled leftovers in a freezer-safe airtight container, or wrap it in a couple layers of clear wrap. You can store this cake in the freezer for up to 3 months. Allow the cake to thaw in the fridge, then bring to room temperature before enjoying.

More Simple Cakes

If you love the simple elegance of this lemon olive oil cake as much as I do, you have to try these other gloriously simple, totally fabulous goodies:

• Moist Banana Cake
• Carrot Cake Loaf
• Lemon Loaf Cake
• Best Angel Food Cake
• Cream Cheese Pound Cake