This scrumptious olive oil cake is one of our new favorites! It is moist and flavorful, with light citrus notes from the olive oil and lemon. It stays tender and luscious for days.
If you have never made an olive oil cake, this a must! You will love every bite. It is just that darn good. Take my advice and make sure you get yourself a nice-sized piece before your family devours it. If you like this moist and tender cake, try carrot cake, cream cheese pound cake, and zucchini cake.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Leaveners: Baking powder and baking soda
- Olive oil: Extra virgin and cold pressed
- Milk: Whole milk for the best texture and richness
- Lemon juice: or orange juice for an orange olive oil cake
- Lemon zest: or orange zest if making an orange cake
How to Make an Olive Oil Cake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
First, whisk the flour, salt, baking powder, and baking soda together in a medium bowl. Then, in a large bowl, stir together the eggs, sugar, olive oil, milk, lemon juice, and lemon zest. Mix the dry ingredients into the wet ingredients in several increments, stirring just until combined.
Brush the bottom and sides of a 9-inch springform pan with olive oil. Line the bottom of the pan with parchment paper. Pour the batter into the pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Preparation Tips
- If you have cake flour, use it. It makes the cake lighter and more tender.
- Do not overmix the batter. Mix just until combined to avoid a dense rubbery cake.
- You can also bake this in a 9-inch round cake pan. Brush the bottom and the sides with olive oil and line the bottom of the pan with parchment paper.
- Bring the eggs and milk to room temperature to make blending the ingredients easier.
Frequently Asked Questions
Store the cake covered at room temperature for up to 4 days.
Yes, but thoroughly cool it first. Then, double-wrap in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months.
While theoretically you can, I do not recommend it. The moist texture and subtle fruit flavor come from the olive oil and the lemon. I would not change a thing, and besides that, it would not be olive oil cake.
More Cake Recipes
Olive Oil Cake
Ingredients
- 2 cups all-purpose flour or cake flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 large eggs room temperature
- 1½ cups granulated sugar
- 1 cup olive oil
- 1 cup whole milk
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- powdered sugar for dusting
Instructions
- Preheat the oven to 350 degrees.
- Whisk the flour, salt, baking powder, and baking soda together in a medium bowl.
- In a large bowl, stir together the eggs, sugar, olive oil, milk, lemon juice, and lemon zest.
- Mix the dry ingredients into the wet ingredients in several increments, stirring just until combined.
- Brush the bottom and sides of a 9-inch springform pan with olive oil. Line the bottom of the pan with parchment paper.
- Pour the batter into the pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Notes
- If you have cake flour, use it. It makes the cake lighter and more tender.
- Do not overmix the batter. Mix just until combined to avoid a dense rubbery cake.
- You can also bake this in a 9-inch round cake pan. Brush the bottom and the sides with olive oil and line the bottom of the pan with parchment paper.
- Bring the eggs and milk to room temperature to make the ingredients easier to blend.
Lisa
I’ve never had olive cake before, this looks so tasty. I’m going to try this recipe and I hope it comes out like yours.
Beth Pierce
I am sure it will. It is so easy to make!
Emily
I’ve never made an olive oil cake before, this was delicious! Such incredible flavor and so easy to make!
Scarlett
Love it! I’ve always wondered about olive oil cakes and your post gave me the excuse to try one. You explained everything so well and included great tips to ensure it’s moist and delicious. Simple ingredients and big flavor make this cake both comforting and fancy.
Beth Pierce
Thank you, Scarlett! I am so happy thaty you liked it!
Marysa
This looks like it is a really great texture and just the right moisture. I have a new fave olive oil and would love to try this.
Beth Pierce
Thanks! I hope you enjoy it as much as we do.
Amy
Your instructions made it easy for us to make this recipe. It is so delicious and I can’t wait to make this again for this weekend!
Beth Pierce
Thanks, Amy! It is delicious!
Angela C
This Olive Oil Cake turned out so moist and delicious! I can’t wait to make this recipe again…YUM!!!
Beth Pierce
Thank you, Angela!
Stacie
This looks so delicious. I feel like I’m in heaven just by looking at pictures. I can’t wait to try.
Beth Pierce
Thanks, Stacie! Enjoy! It is delicious!
Michelle
I love olive oil cakes! I’ve never tried to make one myself yet though, but this recipe looks amazing! I’m going to give it a try this weekend and give it a whirl. Thank you for sharing!
Beth Pierce
My pleasure, Michelle! Enjoy!
Cara
I love olive oil cake! I’m such a fan of any dessert that’s not too sweet and this had a really nice balance of flavors
Beth Pierce
Thank you, Cara! We love it too!
Maria
This is one delicious cake! I love how moist it gets with the olive oil. I’ll be making it again.
Beth Pierce
Thank you, Maria! I am so glad that you liked the cake! We love it.