Hey there, fellow baking enthusiast! If you’ve landed here, you’re probably in the mood to whip up something truly delightful. Say hello to olive oil cake, a light and moist treat that will elevate your dessert game! Perfect for any occasion, this cake is wonderfully simple to make and offers a delightful twist on traditional dessert recipes. With its bright citrus notes paired with the rich undertones from olive oil, it’s a cake that surprises and delights every time. So, grab your apron, and let’s get started on this beautiful baking journey!
Why You’ll Love This Olive Oil Cake
You might be wondering, what makes this olive oil cake so special? Well, let me tell you! First off, using olive oil instead of butter gives this cake a unique flavor and moist texture that you won’t find in classic recipes. The oil adds a subtle richness without overwhelming the taste, making it a perfect base for bright lemon zest and juice.
Moreover, this cake is easy to put together, making it a great option for both novice bakers and seasoned pros. There’s no complicated creaming process or fancy techniques required. Just mix, pour, and bake!
The balance of sweet and tangy makes this cake a delightful option for breakfast, an afternoon snack, or as a light dessert after dinner. Not to mention, it pairs wonderfully with coffee or tea.
Plus, it’s an excellent canvas for customization! You can dress it up with whipped cream, fresh fruits, or a dusting of powdered sugar. Trust me, your friends and family will be asking for seconds and thirds!
How to Make Olive Oil Cake
Now, let’s dive into the step-by-step goodness of making this delectable olive oil cake. Prepare to enjoy the soothing aroma of citrus as you bake!
Ingredients
- ¾ cup extra virgin olive oil
- 2 large eggs
- 2 lemons, zested
- 1 ¼ cups granulated sugar
- 2/3 cup whole milk
- ¼ cup lemon juice (about 2 lemons)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ cups all-purpose flour
Directions
- Preheat your oven to 350°F (non-convection). Spray and line a 9-inch cake pan with parchment paper to prevent sticking.
- Zest the lemons into the sugar and gently massage the zest into the sugar. This releases the wonderful oils and enhances the flavor. Allow the mixture to sit while you gather the rest of your ingredients.
- In a separate bowl, measure the all-purpose flour, baking powder, baking soda, and kosher salt together. Whisk to combine and set this mixture aside.
- In a large bowl, add the eggs, whisking to break them up. Gradually pour in the olive oil while whisking continuously until fully emulsified.
- Add the lemon zest and sugar mixture, mixing well. Then, pour in the lemon juice and milk, blending until smooth.
- Gently fold in the flour mixture using a whisk or spatula until just combined. Be careful not to over-whisk; a few lumps are totally okay!
- Pour the batter into your prepared pan and bake for 30-45 minutes. You’ll know it’s done when the top is golden brown and springs back when lightly pressed in the center. Use a cake tester; it should come out clean to confirm the cake is baked through.
- Since this is a moist cake, resist opening the oven door for the first 30 minutes to let the crumb set properly. Once baked, let the cake cool completely in the pan before transferring it to a cooling rack.
How to Serve Olive Oil Cake
Once your olive oil cake has cooled, it’s time to serve this beauty! You can elegantly slice it into wedges and serve it as is. For added flair, consider these serving ideas:
- Whipped Cream: A dollop of freshly whipped cream adds a luscious contrast to the tangy flavors of the cake.
- Fresh Berries: Top with a handful of fresh berries like raspberries, blueberries, or strawberries for an extra burst of flavor.
- Powdered Sugar: A gentle dusting of powdered sugar gives it a beautiful finish and enhances the sweetness.
- Lemon Glaze: Drizzle a light lemon glaze made from powdered sugar and lemon juice for a zesty kick.
This cake is sure to impress your guests and make any gathering a little extra special!
How to Store Olive Oil Cake
With all that deliciousness packed into this cake, you’ll want to savor it for as long as possible! Here’s how to keep your olive oil cake fresh:
- Room Temperature: If you’re planning to enjoy it within a few days, store the cake in an airtight container at room temperature. It should stay fresh for about 3 days.
- Refrigeration: If you need to keep it longer, pop it in the refrigerator. Just remember to let it come to room temperature before serving for the best texture.
- Freezing: Want to save some for later? Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. The cake can last up to 3 months in the freezer! Thaw in the refrigerator overnight when you’re ready to enjoy.
Expert Tips for Perfect Olive Oil Cake
Now that you’re ready to whip up this delightful olive oil cake, here are some expert tips for success:
- Quality Ingredients: Since olive oil is a primary flavor, use a good quality extra virgin olive oil for the best taste.
- Don’t Overwork the Batter: Mixing too much can lead to a dense cake. Mix until just combined for a light and airy texture.
- Zest Wisely: Be careful not to zest too deeply; you only want the bright yellow part of the lemon skin, not the bitter white pith.
- Test for Doneness: Always do the trusty cake tester test, but if it’s golden brown and springs back, it’s likely just right.
Delicious Variations of Olive Oil Cake
Feeling adventurous? Here are some fun variations to try with your olive oil cake:
- Orange Olive Oil Cake: Substitute lemon with orange zest and juice for a completely different citrus experience!
- Herbed Olive Oil Cake: Add a teaspoon of fresh or dried herbs like rosemary or thyme for a savory twist that pairs perfectly with cheese!
- Nutty Olive Oil Cake: Fold in some chopped nuts like almonds or walnuts for an added crunch and flavor depth.
FAQs
1. Can I use flavored olive oil for this cake?
Absolutely! Infused olive oils like lemon or rosemary can create a unique flavor profile that’s delicious.
2. Is this cake gluten-free?
To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend, but be sure to check the packaging for baking instructions.
3. How can I make this cake vegan?
To make a vegan version, substitute eggs with flax eggs or applesauce, and replace the milk with almond milk or a dairy-free option.
Now that you have this delicious recipe in your toolkit, I can’t wait for you to give it a try! Whether it becomes your new go-to treat or a special occasion cake, this olive oil cake is sure to win hearts and taste buds alike. Happy baking, my friend!
Print
Delightful Olive Oil Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and moist olive oil cake with bright citrus notes, perfect for any occasion.
Ingredients
- ¾ cup extra virgin olive oil
- 2 large eggs
- 2 lemons, zested
- 1 ¼ cups granulated sugar
- 2/3 cup whole milk
- ¼ cup lemon juice (about 2 lemons)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ cups all-purpose flour
Instructions
- Preheat your oven to 350°F (non-convection). Spray and line a 9-inch cake pan with parchment paper.
- Zest the lemons into the sugar and massage the zest into the sugar. Let it sit.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs. Gradually add the olive oil until emulsified.
- Add the lemon zest and sugar mixture, then mix in the lemon juice and milk.
- Fold in the flour mixture gently until just combined.
- Pour the batter into the prepared pan and bake for 30-45 minutes or until golden and a tester comes out clean.
- Let the cake cool completely in the pan before transferring to a cooling rack.
Notes
Use quality extra virgin olive oil for the best flavor. Mix just until combined to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg