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Olive Oil Cake

This olive oil cake is a simple yet fragrant dessert that highlights the grassy, fruity aroma of high-quality extra virgin olive oil. It’s made with pantry staples like flour, sugar, eggs, and lemon zest, resulting in a tender crumb with a golden, crackly top. The final cake has a moist texture and a delicate citrus aroma, perfect for a casual treat or special occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 3/4 cup extra virgin olive oil good quality for best aroma
  • 3/4 cup granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 lemon lemon zest finely grated

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cake pan (20cm/8-inch round)
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease your cake pan with a little olive oil and line it with parchment paper for easy removal.
  2. In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt until evenly combined. Set aside.
  3. In another bowl, combine the olive oil and sugar. Whisk vigorously until the mixture is smooth, slightly thickened, and fragrant, about 2 minutes.
  4. Add eggs one at a time to the wet mixture, whisking well after each addition until the batter is creamy and slightly airy. Stir in the vanilla extract and grated lemon zest for bright, fragrant notes.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined, being careful not to overmix; the batter will be thick and velvety.
  6. Pour the batter into your prepared cake pan, smoothing the surface with a spatula. Place it in the oven and bake for about 35-40 minutes, until the top is golden, cracked, and a toothpick inserted in the center comes out clean.
  7. While baking, you'll smell a warm, grassy aroma filling the kitchen. The cake will develop a lovely crack on top and feel firm around the edges.
  8. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack and let it cool completely for at least 15 minutes, which helps it set and makes slicing easier.
  9. Once cooled, slice the cake with a serrated knife, revealing a moist, tender crumb with a slightly glossy, golden surface. Serve it plain or with a drizzle of honey or fresh berries for extra flavor.

Notes

For extra citrus brightness, add more lemon zest or a squeeze of lemon juice before baking. Use high-quality olive oil for the best aroma. The cake keeps well for up to 3 days when stored in an airtight container.