Olive Oil Cake

This olive oil cake is moist and flavorful, with light citrus notes from the olive oil and lemon. It stays moist and tender for days. For a change of pace, try it with orange juice and orange zest.

Course Dessert

Cuisine American, American Italian

Keyword can you use olive oil in cake mix, lemon olive oil cake, olive oil cake recipe, what is olive oil cake

Prep Time 15

Cook Time 50

Servings servings

Calories 362kcal

Author Beth Pierce

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.

Nutrition