Olive oil cake is a wonderfully unique dessert that’s rich in flavor yet light in texture. Made with high-quality olive oil and a touch of citrus, this cake has a moist, delicate crumb and a slightly fruity aroma. It’s perfect for pairing with coffee or tea, and it’s versatile enough for brunch, dessert, or a cozy afternoon snack. Easy to make with pantry staples, this cake is an elegant treat that shines in its simplicity.
Equipment:
- 9-inch round cake pan or springform pan
- Mixing bowls
- Whisk
- Spatula
- Zester or grater
- Cooling rack
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup high-quality olive oil
- ¾ cup whole milk (or almond milk for a dairy-free option)
- 3 large eggs, room temperature
- Zest of 1 lemon or orange
- ¼ cup fresh lemon or orange juice
- 1 teaspoon vanilla extract
- Optional toppings: powdered sugar, fresh berries, or whipped cream
Instructions:
- Preheat Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan, and line the bottom with parchment paper for easy release. - Combine Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside. - Mix Wet Ingredients
In a large mixing bowl, whisk together the olive oil, milk, eggs, citrus zest, citrus juice, and vanilla extract until smooth and well combined. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid over-mixing to keep the cake light and fluffy. - Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. - Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Dust with powdered sugar before serving, and garnish with fresh berries or whipped cream if desired.
Presentation Ideas:
- Dust the cake with powdered sugar and serve with a side of fresh berries for a beautiful presentation.
- Garnish with thinly sliced citrus rounds (like lemons or oranges) arranged on top for a decorative touch.
- Serve with a dollop of whipped cream and a drizzle of honey for extra sweetness.
Tips:
- For the best flavor, use a high-quality extra virgin olive oil with a mild, fruity flavor.
- The cake tastes even better the next day as the flavors develop, so consider baking it in advance!
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
This Olive Oil Cake is a simple yet elegant dessert that’s as delightful as it is easy to make. With its moist, tender crumb and bright citrus notes, it’s a cake that shines on its own or dressed up with a few toppings. Perfect for any occasion, this cake will surely become a favorite for its unique flavor and beautiful presentation. Enjoy a slice with coffee or tea, and savor the rich, Mediterranean-inspired taste!
Olive Oil Cake Recipe
This moist and flavorful Olive Oil Cake is perfect for any occasion! With a hint of citrus and a light, fluffy texture, it’s a unique and delightful dessert that’s easy to make and impressively delicious.
Equipment
- 9-inch round cake pan or springform pan
- Mixing bowls
- Whisk
- Spatula
- Zester or grater
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup high-quality olive oil
- ¾ cup whole milk or almond milk for a dairy-free option
- 3 large eggs room temperature
- Zest of 1 lemon or orange
- ¼ cup fresh lemon or orange juice
- 1 teaspoon vanilla extract
- Optional toppings: powdered sugar fresh berries, or whipped cream
Instructions
- Preheat Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan, and line the bottom with parchment paper for easy release.
- Combine Dry Ingredients
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients
- In a large mixing bowl, whisk together the olive oil, milk, eggs, citrus zest, citrus juice, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid over-mixing to keep the cake light and fluffy.
- Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool and Serve
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Dust with powdered sugar before serving, and garnish with fresh berries or whipped cream if desired.
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