Olive Oil Cake – Soft, moist, perfectly sweet and balanced with just the right amount of citrus. This mouthwatering lemon olive cake is a guaranteed winner. It’s elegant yet simple enough that even a novice baker can knock this recipe out of the park!
If you’re a fan of Italian restaurants like I am, you’ve probably tried olive cake.
I messed around with this recipe for a while, but it finally turned out to be the best olive oil cake recipe I’ve ever tried. Finished. Plus, a hint of lemon really shines. 🍋
What You Need to Know About Olive Oil for Cakes
Does olive oil really work for cakes? of course! However, make sure you like the flavor of the olive oil, as you will taste it in the finished product. Unfortunately, many cheap olive oils are not genuine, get a good one. 😉
recipe ingredients
- Olive oil – The star of this one-time baking is oil. High quality oil is the best choice. Every time you try a new variety, you get a fresh taste of this wonderful cake.
- dry ingredients – All-purpose flour works best for this cake, but I added a little cornmeal for a nice texture and baking powder as a leavening agent.
- egg – This is an eggy cake, so you need four to hold everything together.
- buttermilk – This guy adds spiciness and revitalizes and elevates baking powder.
- sugar – The olive oil cake is not too sweet and has just the right amount of sweetness.
- lemon – Use lemon juice and zest to create a nice citrus kick that complements the flavor of the olive oil.
How to make olive oil cake
make batter
- cake mold preparation – Liberally grease a 10-inch cake tin and line the bottom with parchment if desired. set aside.
- dry ingredients – In a large bowl, combine flour, cornmeal, baking powder and salt.
- wet ingredients – Beat eggs, sugar, olive oil, buttermilk, vanilla extract, lemon zest and juice in a separate bowl.
- Mix dry and wet ingredients – Next, combine the wet and dry ingredients and mix until completely combined. Scrape down the sides of the bowl while mixing.
- pour it up Fill the prepared cake pan with the olive cake batter.
bake a cake
- bake Olive cake for 40 to 45 minutes (or until clean with a toothpick or knife inserted in center).
- cool 10 to 15 minutes in pan before removing to wire rack. (Remember to remove the parchment.) Let the cake cool completely.
- decorate – Sprinkle with powdered sugar if desired.
- serve Enjoy with fruit and whipped cream!
recipe variations
- Vanilla and almond extracts are perfect for this cake as they work well with olive oil and lemon, but you can get creative with the extracts. Orange extract makes an orange olive oil cake, but you can also venture out with peach essence or pistachio extract. You can enjoy both with this cake. 😁
- You can also make a chocolate version of this cake.The Chocolate Olive Oil Cake is definitely delicious! Simply replace 1/2 cup of flour with unsweetened cocoa powder.
tips and tricks
- To make sure you’re using the right amount of flour, fluff the flour with a spoon before adding it to the measuring cup (scooping the flour will allow the flour to pack in). Flatten it with a knife before placing it in the mixing bowl. This keeps the olive cake light and fluffy.
- If you use fresh lemons, be sure to peel them before squeezing the juice. Speaking of zesting, take only the yellow part of the skin. Grating the white pith gives it a bitter taste.
- Do not over mix the dough. The cake is thick and not hard.
advance instructions
This cake will keep for days on the counter, so feel free to make it. Two days ago. you can also freeze this cake for 3 monthsWrap it in a wrap and put it in an airtight container and go to the freezer. Then thaw the night before serving.
How to eat and store
This cake takes a while to cool, but can be served slightly warmed up or at room temperature.
Place the remaining olive oil cake in an airtight container. 3 days countertopIf freezing, store in refrigerator instead.
Frequently Asked Questions
no way! The flavor of olive oil is certainly there, but this is a very balanced recipe, just layers of flavor.
Extra virgin olive oil is the best kind, but as for the brand, it’s entirely up to you and your preferences. For best results, be sure to use high quality oils.
I like to dust this cake with powdered sugar, but you can freeze it if you prefer. lemon, Cream cheeseAlso browned butter frosted. In fact, even plain vanilla frosting tastes great.
Compatibility with olive cake
This cake is pumpkin spice latte or a cup ginger teaIt goes well with high-end drinks such as . chai tea lattebut I prefer a simple drink while soaking up all the flavors of this cake. homemade whipped cream Fresh fruit or fruit-based sauces.
Try more delicious cake recipes
- marble cake
- caramel cake
- Orange cake
- red velvet cake
- spice cake
- buttermilk pound cake
Conclusion
This simple and elegant olive oil cake is the ideal afternoon snack with a cup of joe. Have you eaten this cake yet? If so, what is your olive oil brand of choice? We’d love to hear your suggestions in the comments section below. 😘
see how to make
olive oil cake
Soft and moist with just the right amount of citrus, this Lemon Olive Cake is a definite winner. Even if you’re a novice baker, with the right ingredients, you can knock this cake recipe out of the park!
Preparation: Five minutes
cooking: 40 minutes
Break time: Ten minutes
total: 55 minutes
Italian
instructions
-
Preheat oven to 350°F/175°C.
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Liberally grease a 10-inch cake tin and line the bottom with parchment paper if desired. set aside.
-
In a large bowl, combine flour, cornmeal, baking powder, and salt.
-
In another bowl, whisk eggs, sugar, olive oil, buttermilk, vanilla extract, lemon zest and juice.
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Then combine the wet and dry ingredients and mix until completely combined. Scrape down the sides of the bowl while mixing.
-
Pour the olive cake batter into the prepared cake tin.
-
Bake olive cake for 40-45 minutes (or until clean with a toothpick or knife inserted in center).
-
Cool in pan for 10-15 minutes before transferring to wire rack. (Remember to remove the parchment.) Let the cake cool completely.
-
Sprinkle with powdered sugar if desired. Serve with fruit and whipped cream and enjoy!
Tips and notes:
- To make sure you’re using the right amount of flour, fluff the flour with a spoon before adding it to the measuring cup (scooping the flour will allow the flour to pack in). Flatten it with a knife before placing it in the mixing bowl. This keeps the olive cake light and fluffy.
- If you use fresh lemons, be sure to peel them before squeezing the juice. Speaking of zesting, take only the yellow part of the skin. Grating the white pith gives it a bitter taste.
- Do not over mix the dough. The cake will be thick and not hard.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 1slice| | calorie: 443kcal (twenty two%)| | carbohydrates: 47g (16%)| | protein: Fiveg (Ten%)| | obesity: 26g (40%)| | saturated fat: Fourg (twenty five%)| | Polyunsaturated fat: 3g| | Monounsaturated fat: 18g| | Trans fat: 0.01g| | cholesterol: 63mg (twenty one%)| | sodium: 242mg (11%)| | potassium: 177mg (Five%)| | fiber: 1g (Four%)| | sugar: 26g (29%)| | Vitamin A: 97IU (2%)| | Vitamin C: 1mg (1%)| | calcium: 68mg (7%)| | iron: 2mg (11%)
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