Description
This delightful Olive Oil Cake is a moist, tender Mediterranean dessert bursting with subtle lemon flavor and enriched by extra virgin olive oil. Perfectly balanced with vanilla and fresh lemon zest, it offers a light yet rich texture that pairs beautifully with fresh berries or a dollop of whipped cream. Ideal for those seeking a simple yet elegant cake recipe, this vegetarian-friendly dessert brings a unique twist to traditional cakes using olive oil instead of butter.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 2 tablespoons lemon juice
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until combined and aerated.
- Combine Wet Ingredients: In another bowl, whisk the eggs, extra virgin olive oil, whole milk, vanilla extract, lemon zest, and lemon juice vigorously until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold the mixtures together using a spatula or wooden spoon just until combined; avoid overmixing to keep the cake light and fluffy.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan and smooth out the top evenly for uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with just a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then carefully transfer the cake onto a wire rack to cool completely to room temperature.
- Optional Garnish and Serve: Once cooled, dust the top with powdered sugar if desired. Serve the cake alone or with fresh berries or whipped cream for an enhanced experience.
Notes
- For a dairy-free version, substitute whole milk with almond milk or oat milk.
- This cake pairs beautifully with fresh berries or a dollop of whipped cream for added indulgence.
- Use a mild olive oil for a subtle flavor or opt for a fruity variety to accentuate the olive oil notes in the cake.