Olive Oil Cake is a moist, tender dessert that pairs the richness of olive oil with the delicate sweetness of citrus, creating a beautifully balanced cake. This simple yet sophisticated dessert is an ideal choice for those looking for a lighter, more savory-sweet alternative to traditional cakes. With a subtle fruity flavor from the olive oil, along with hints of lemon or orange zest, Olive Oil Cake offers a refreshing and elegant treat that’s perfect for any occasion, from a casual afternoon tea to a festive dinner party.
The base of Olive Oil Cake is made with high-quality olive oil, which replaces the butter typically used in cakes. This gives the cake a slightly savory flavor, which is complemented by the sweetness of sugar and the citrus zest. The olive oil also helps keep the cake moist, resulting in a light, airy crumb that’s rich without being overly heavy. The addition of eggs, flour, and a little baking powder creates the structure for the cake, while a pinch of salt and vanilla enhance the overall flavor.
Citrus zest, such as lemon or orange, brings a burst of freshness to the cake, brightening the flavors and adding a touch of aromatic complexity. For extra depth, you can incorporate a small amount of almond meal or ground almonds, which adds a subtle nuttiness that pairs wonderfully with the olive oil. The result is a cake that’s not overly sweet, with a smooth texture and a delightful balance of fruity, floral, and earthy flavors.
Olive Oil Cake is incredibly versatile and can be served on its own or paired with a variety of toppings. A dusting of powdered sugar, a dollop of whipped cream, or fresh berries make perfect accompaniments, while a drizzle of honey or a spoonful of yogurt can add an extra layer of creaminess. For a more indulgent treat, you can also glaze the cake with a simple syrup infused with herbs like rosemary for a unique twist.
This cake is perfect for anyone who enjoys more subtle, complex desserts. It’s a great choice for those following a Mediterranean diet, as olive oil is the star ingredient, offering healthy fats along with a distinctive flavor. Whether you’re baking it for a special event or enjoying a slice with your morning coffee, this perfect cake is a timeless dessert that’s sure to impress.
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup sugar
- 1/2 cup olive oil
- 3 eggs large
- 1/2 cup whole milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest freshly grated
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another large bowl, beat the sugar and olive oil until well combined. Add the eggs one at a time, beating well after each addition.
- Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Stir in the vanilla extract and lemon zest.
- Pour the batter into the prepared pan and smooth the top. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Nutrition
Why olive oil? Can’t we just use normal oil? I don’t get it. 3 stars because it was eatable.
Simple and easy to make. I even let my kid help! He loved it!
I followed it but it tastes a bit eggy to me… also my lemon zest didn’t really show up. Maybe I need to zest finer?
Hmm eggy could be from underbaking—mine is super set only when the toothpick comes out clean *and* the center doesn’t jiggle. Also with lemon zest: I zest fine (almost powdery) and it kind of disappears into the batter rather than sitting on top.
Maybe your zest is too big chunks? I’d try microplane zest, but also I think olive oil cake can taste a bit eggy if you use big eggs or beat them too long. Next time maybe add a little more vanilla or even an extra pinch of salt.
It’s just cake. Who cares about fancy ingredients. My grandma’s cakes were better.
Sure, but this one’s got a unique twist with olive oil! My grandma never did that. Maybe you should try it before judging? 🍰
Cake good, but can we all agree that olive oil is weird in sweets? I prefer traditional recipes!
This cake is super moist and delicious! My family loved it. Will definitely make it again!
I followed the recipe exactly but my cake didn’t rise! What did I do wrong?
Yummy!!! I have no idea what lemon zest is, but this tasted good without it. Just sugar makes everything better!!
This cake was super moist and delicious! I loved the hint of lemon. Will make again!
I totally agree! The lemon zest really does make it special. Glad you enjoyed it!
I dunno, olive oil in a cake? Sounds weird to me. Was it really that good? 🤨
Absolutely loved this cake! Super moist and delicious. Will make it again!
I’m so glad you liked it! The olive oil really makes a difference, doesn’t it?
Made this for my friend’s birthday and they loved it! Thanks for sharing!
Did you really use olive oil? I thought that stuff was for salads, not cakes. 🤔
That’s awesome! I’m so glad it turned out well for your friend’s birthday! 🎉
I tried making this but it didn’t turn out right. The texture was kinda off. Maybe I did something wrong?
Eh, it was okay. Tasted kinda bland. Maybe add more lemon zest?
OMG, I burnt my cake! Can someone tell me how to bake without a smoke alarm?
Simple and easy to follow! I didn’t have lemon zest so used orange instead and it turned out nice!
That’s awesome! The orange zest must’ve added a nice twist. Love how flexible cooking can be!
Yum! This is a great recipe for brunch. Everyone in my family loved it!
I totally agree! This cake is so delish and perfect for brunch gatherings! I’m glad your family enjoyed it too!
Not gonna lie, I was skeptical about olive oil in a cake, but it turned out surprisingly good. The crumb is tender. Would make again.
Too oily for my taste… I think butter would have been better. 🥴
I thought olive oil would make it taste weird, but it was surprisingly nice! Who would’ve guessed?
Boring! Why not just make a chocolate cake? This is just…meh.
This cake is sooo good! I can’t believe how moist it turned out. Definitely making it again!
Too oily for my taste. I thought oil cakes are supposed to be light, but this was heavy.
Y’all, this was wayyy too oily for me! 😖
Wow, who needs butter when you have olive oil? This blew my mind, great recipe!
Made it for a dinner party and everyone asked for the recipe! Thanks for sharing!
I was a bit skeptical about olive oil in a cake, but this was surprisingly good!
Eh, olive oil in cake sounds kinda weird to me. I wouldn’t try it.
I know right! I was shocked too. Olive oil really did something magic in there!
This cake is so moist and delicious! I used orange zest instead of lemon and it was divine. 5 stars!
Delicious but I added too much lemon zest. Oops! Next time I’ll follow the recipe better.
Lemon zest? I thought it was lemon juice. But hey, everyone makes mistakes!
Don’t worry, too much flavor isn’t a bad thing! Just maybe dial it back next time. 😄
For real?! Olive oil in a cake? I didn’t believe it and now I’m just confused. It’s okay but not my thing.
I don’t know, man. Seems weird to me. Cake should be buttery! Olive oil? Nope.
I was skeptical too, but olive oil in cake is actually really good! It makes it super moist. Give it another try!
I can’t believe how easy this was to make! My family loved it. Although, I just used regular vegetable oil instead of olive oil… oops! Still tasty. 😂
Loved this recipe! It came out perfectly. Had no idea a cake with oil would taste so good! Bless you!
I dunno, olive oil in cake? Sounds weird. I tried it and it was… okay. But not my favorite. 2/5.
Made it for a dinner party, but nobody ate it. Guess they prefer chocolate cakes.
Sorry to hear that! Maybe they just weren’t ready for something different. Olive oil cake’s got its charm! 😅
I made this with a nice peppery olive oil and the cake tasted so bright and fancy—like an Italian bakery at home. Lemon zest was the perfect touch.
Is it just me or does the olive oil make it taste kinda funky? I think butter would be better. 3/5.
I totally get what you’re saying! Olive oil can be strong. I usually swap it out for butter too. Makes it richer! 😊
Why would anyone put olive oil in cake? Just use butter. It’s a cake not a salad!
This recipe is missing something… maybe cinnamon? Or nutmeg? Just felt off.
I think you’re onto something! Cinnamon would be a nice touch! I always add it to my cakes. 🎂
I dunno about that. Olive oil cake is meant to have a light flavor, cinnamon might overpower it! Just my two cents.
I don’t understand all the hype. The texture was weird, like bread?
This cake is amazing! The lemon zest gives it such a refreshing flavor. Definitely a keeper! 🍰
Olive oil in a cake? Sounds weird but it actually works really well. Surprisinly tasty!
I thought it was a strange idea too, but it really is delicious! Who would have thought? 🤷♂️
Olive oil in a cake? Sounds weird but I gave it a shot. It was actually good! Who knew? Just a little dry though.
Olive oil makes it so moist! You did it right! Maybe try adding some fruit next time.
I don’t get why people put oil in cake. Isn’t that a bit odd? How do you know it was good if it’s dry? 🤔
Eh, it was okay. I like my cakes more rich and chocolatey. This was kinda plain.
I get what you mean! A richer chocolate cake is hard to beat. But this cake is nice if you want something lighter. Maybe try adding cocoa powder next time!
Just okay. It was a bit flat, and I expected more flavor. 🤷♀️
Very easy to make, but I don’t know what I did wrong because mine didn’t rise much. More like a flatbread. 1 star.
You sure it’s 1 cup sugar? Mine turned out super sweet. Next time I might cut down on the sugar level!
I was skeptical about using olive oil in a cake, but it turned out great! Who knew??
Olive oil cake sounds kinda weird. The texture was okay but it didn’t wow me. Also, 350°F for 45 mins—my cake took way longer.
Mine sank a little in the middle (maybe I overmixed?). Flavor is good, but next time I’ll check the toothpick earlier and be gentler with the batter.
Yum! I added walnuts on top and it was a hit at the party! Everyone loved it. Thanks for sharing!
Yummy! But I added chocolate chips and it was amazing! 😍
YUM!
Cake! Yummy yummy!!! 🥳
I don’t have whole milk, can I use almond milk instead? Also, can I skip the lemon zest?
I think almond milk is a bit thin for cakes, it might not rise the same. And lemon zest gives it zing, but I guess you can leave it out if you really want.
Almond milk should work fine! Just remember it might affect the cake’s texture a bit. And skipping lemon zest? Why would you do that? It adds so much flavor!
Super easy steps, and it came out moist. I did bake closer to 48 minutes though, since my oven runs cool. Still great.
Yes! Moist olive oil cakes are the best. Glad your bake time was closer to 48—my oven runs cool too, so I always end up adding a few minutes.