Best Olive Oil Cake Recipe
Olive oil makes a moist, tender, light cake that’s the perfect homemade dessert or afternoon treat. With hints of lemon and vanilla, this olive oil cake is bright, fragrant, and delectable.
Servings: 8 slices
Equipment
- 9" cake pan
- Parchment paper
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ⅔ cup extra virgin olive oil
- ⅓ cup buttermilk
- 2 large eggs beaten
- 2 tablespoons fresh lemon juice
- Zest of a medium lemon
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- Powdered sugar to garnish (optional)
Instructions
- Grease a 9” cake pan very well with cooking spray. Use a paper towel to wipe the spray onto the sides and the bottom of the pan. Cut out a round of parchment paper that fits the bottom of the cake pan (trace around the bottom of the cake pan and then use scissors to cut). Place parchment on bottom of greased cake pan. Then spray parchment with cooking spray, using a paper towel to help spread the oil. Set aside.
- Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, baking powder, and salt until well combined.
- In a separate large bowl, whisk together sugar, olive oil, buttermilk, beaten eggs, and vanilla extract until combined.
- Add dry ingredients to the wet ingredients, stirring together until just combined.
- Add lemon zest and lemon juice (zest lemon first before juicing). Stir until just combined. Batter may be a bit lumpy.
- Pour batter into the prepared cake pan, spreading into an even layer.
- Bake at 350°F for 25-31 minutes, until a toothpick inserted in the center comes out clean (or with a few loose crumbs).
- Let cake rest for 10 minutes before inverting cake onto a plate. Invert by running a sharp knife along the outside of the cake to loosen its edges. Place a plate on top of the cake pan (eating side face down). Use hot pads to protect your hands, and hold cake pan with plate on top of it. Swiftly flip cake pan upside down so that the cake falls onto the plate. Set plate down on the counter with cake pan on top of it. Lift cake pan, and voilà! You cake should be on the plate.
- Let cool completely before dusting with powdered sugar (if desired).
Video
Notes
- Grease your pan well (and use parchment paper), or else your cake will get stuck in the pan!
- Choosing an olive oil: good quality extra virgin olive oil is key! Use your favorite olive oil or one you enjoy the taste of alone. Some olive oils are fruity, floral and delicate while some are more robust, earthy and/or herbal.
- You can use almond extract instead of vanilla extract, if preferred.
- If cake seems to be browning too quickly, you can lightly tent it with aluminum foil.
- Want orange flavor instead? Substitute fresh orange juice and zest.
- Use a sieve or strainer to dust cake with powdered sugar.
- Serve warm or room temperature.
Nutrition
Serving: 1slice | Calories: 342kcal | Carbohydrates: 38g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 268mg | Potassium: 61mg | Fiber: 1g | Sugar: 20g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg