I enjoy baking olive oil cake when I want a dessert that is simple yet elegant. The olive oil gives the cake a delicate richness and a wonderfully moist texture, while the subtle citrus notes make it light and refreshing. This cake works beautifully as a dessert, but I also like serving it with coffee or tea for a relaxed afternoon treat.
Why You’ll Love This Recipe
I love this recipe because it produces an incredibly moist and tender cake without using butter. The olive oil adds a smooth richness that makes each bite soft and flavorful.
I also appreciate how versatile this cake is. I can serve it plain, dusted with powdered sugar, or paired with fruit and whipped cream for a more impressive presentation.
Another reason I make this cake often is its simplicity. The ingredients are basic pantry staples, and the batter comes together quickly without complicated steps.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
3/4 cup granulated sugar
1/2 cup olive oil
1/2 cup milk or buttermilk
2 tablespoons lemon or orange zest
1 teaspoon vanilla extract
powdered sugar for dusting (optional)
Directions
I start by preheating the oven to 350°F (175°C) and greasing an 8-inch round cake pan or lining it with parchment paper.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt, then set the mixture aside.
In another large bowl, I whisk the eggs and sugar until the mixture becomes pale and slightly thick. I slowly add the olive oil while continuing to whisk, which helps create a smooth batter.
Next, I mix in the milk, citrus zest, and vanilla extract.
I gradually add the dry ingredients to the wet mixture, gently stirring until the batter becomes smooth and well combined.
I pour the batter into the prepared cake pan and smooth the top. Then I bake the cake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. I sometimes finish it with a light dusting of powdered sugar before serving.
Servings and timing
This recipe makes about 8 servings.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: about 40–45 minutes
Variations
I sometimes add fresh berries such as blueberries or raspberries directly into the batter for a fruity twist.
For a deeper citrus flavor, I mix both lemon and orange zest together.
If I want a slightly richer dessert, I serve the cake with whipped cream or a spoonful of yogurt.
I also enjoy adding sliced almonds on top before baking to give the cake a light crunch.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 3 days.
If I want to keep it longer, I place it in the refrigerator where it stays fresh for up to 5 days.
To serve it warm, I heat a slice in the microwave for about 10–15 seconds. I can also enjoy it at room temperature, which keeps the texture soft and moist.
FAQs
What type of olive oil works best for olive oil cake?
I prefer using a mild or light olive oil so the flavor remains balanced and does not overpower the cake.
Can I make this cake dairy-free?
I sometimes replace the milk with almond milk, oat milk, or another plant-based alternative and it works very well.
Can I add fruit to this cake?
I often add berries, sliced apples, or even pears to the batter for extra flavor and texture.
Why is olive oil used instead of butter?
I like using olive oil because it keeps the cake moist for longer and gives it a unique, delicate flavor.
Can I freeze olive oil cake?
I wrap the cooled cake tightly and store it in the freezer for up to two months. When I want to serve it, I thaw it at room temperature.
Conclusion
I find olive oil cake to be a wonderfully simple dessert that highlights the richness of olive oil and the freshness of citrus. The texture stays moist and tender, and the preparation is quick and straightforward. Whether I serve it plain or dress it up with fruit and cream, it always feels like a comforting homemade treat.
