Olive Oil Cake is a wonderfully moist and tender dessert that’s subtly sweet with a rich, fruity flavor from extra virgin olive oil. This cake has a delicate crumb and is perfect for pairing with fresh fruit, a dusting of powdered sugar, or a drizzle of honey. It’s simple to make and has a light citrus note from lemon or orange zest, making it a versatile treat that can be enjoyed with a cup of coffee in the morning or served as a light dessert after dinner. The olive oil not only adds depth to the flavor but also keeps the cake incredibly moist for days.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup extra virgin olive oil
- 3 large eggs
- 1/2 cup whole milk or almond milk
- Zest of 1 lemon or orange
- 1/4 cup fresh lemon or orange juice
- 1 tsp vanilla extract
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Combine the wet ingredients: In a large bowl, whisk together the olive oil, eggs, milk, lemon or orange zest, juice, and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is just combined.
- 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. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Dust the cooled cake with powdered sugar before serving. You can also serve with fresh fruit, whipped cream, or a drizzle of honey.
This Olive Oil Cake is a light, flavorful dessert that’s perfect for any occasion—whether you enjoy it plain or dressed up with your favorite toppings!
