introduction
This cake uses olive oil and lemon. It tastes bright and soft. You can make it for a snack or a small party. If you like a moist cake, try a similar simple cake like Almond Ricotta Cake for another soft style.
why make this recipe
You make this cake when you want a quick, fresh cake. It needs few steps and few tools. The olive oil keeps it moist for days. If you want a small fruit and cake mix, look at this Apple Crisp Mini Cheesecakes for a new idea.
how to make Olive Oil Cake
Make the dry mix first. Mix eggs and oil well. Add sugar and lemon zest. Add lemon juice and milk. Fold in the dry mix and pour into the pan. Bake until a tester comes out clean. For another soft cake idea, you can read about a brown butter cake here: Brown Butter Cookie Caramel Crunch Cake.
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
For a different bar style, see this Caramel Apple Cheesecake Bars.
Directions :
- Preheat the oven to 350°F for non-convection ovens. Spray a 9-inch cake pan and line it with parchment paper.
- Zest the lemons into the sugar. Rub the zest into the sugar to free the oils. Let it sit while you measure the rest.
- Measure the flour, baking powder, baking soda, and salt into a bowl. Whisk them and set aside.
- Crack the eggs into a large bowl and whisk to break them. While you whisk, pour in the olive oil slowly. Whisk until mixed and smooth.
- Add the sugared zest and whisk until mixed. Add the lemon juice and the milk and mix.
- Add the flour mix to the bowl and whisk until mostly smooth. Stop when a few small lumps remain. Do not over-whisk.
- Pour the batter into the pan. Bake for 30–45 minutes. The cake is done when it is gold and springs back when you press the center. A cake tester should come out clean. If it is not done, it may fall in the center.
- Keep the oven closed for 30 minutes. This cake is very moist and needs time to set.
- Let the cake cool in the pan. Turn it out when it is cool and place it on a rack or stand.
how to serve Olive Oil Cake
Cut the cake in slices. Serve plain or with a light dust of sugar. Add whipped cream or fresh fruit if you want. For a richer dessert plate, pair with a slice from these Caramel Apple Cheesecake Bars.
how to store Olive Oil Cake
Wrap the cake in plastic or put it in an airtight box. Keep it at room temp for 2–3 days. For more time, freeze slices in a sealed bag for up to one month. Thaw at room temp before serving.
tips to make Olive Oil Cake
- Use good extra virgin olive oil for the best taste.
- Rub the zest into the sugar to boost lemon flavor.
- Do not over-mix the batter. Mix until you see a few small lumps.
- Test the cake with a tester or toothpick to be sure it is done.
- Let the cake cool fully before you lift it from the pan.
variation (if any)
- Add a small cup of blueberries to the batter for a berry version.
- Stir in a teaspoon of vanilla for warm notes.
- Top with a thin lemon glaze to add shine and sweet tang.
FAQs (minimum three FAQ)
Q: Can I use light olive oil instead of extra virgin?
A: Yes. Light olive oil will work. Extra virgin gives more flavor.
Q: Can I make this cake in a loaf pan?
A: Yes. Bake time may change. Check the cake after 30 minutes and test often.
Q: How do I keep the cake moist?
A: Do not over-bake. Store it in a sealed box at room temp.
Q: Can I use buttermilk instead of whole milk?
A: Yes. Use the same amount. It will add a mild tang.
Q: Can I double the recipe?
A: Yes. Use two pans and watch the bake time. The cake may need more minutes.
Conclusion
This cake stays soft and bright with lemon and olive oil. Try this Lemon Olive Oil Cake • stays moist for days! link for one more version and tips.
Print
Lemon Olive Oil Cake
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A bright and soft cake made with olive oil and lemon, perfect for snacks and small parties.
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 the oven to 350°F for non-convection ovens. Spray a 9-inch cake pan and line it with parchment paper.
- Zest the lemons into the sugar. Rub the zest into the sugar to free the oils. Let it sit while you measure the rest.
- Measure the flour, baking powder, baking soda, and salt into a bowl. Whisk them and set aside.
- Crack the eggs into a large bowl and whisk to break them. While you whisk, pour in the olive oil slowly. Whisk until mixed and smooth.
- Add the sugared zest and whisk until mixed. Add the lemon juice and the milk and mix.
- Add the flour mix to the bowl and whisk until mostly smooth. Stop when a few small lumps remain. Do not over-whisk.
- Pour the batter into the pan. Bake for 30–45 minutes. The cake is done when it is gold and springs back when you press the center. A cake tester should come out clean.
- Keep the oven closed for 30 minutes. This cake is very moist and needs time to set.
- Let the cake cool in the pan. Turn it out when it is cool and place it on a rack or stand.
Notes
Use good extra virgin olive oil for the best taste. Wrap the cake in plastic or put it in an airtight box at room temp for 2–3 days. Freeze slices in a sealed bag for up to one month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
