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.