Olive Oil Cake Recipe
Moist, aromatic, and perfect for any occasion, olive oil cake is an elegant dessert with a delightful balance of flavors. The combination of fresh lemon and rich olive oil creates a cake that is both refreshing and indulgent, yet light enough to enjoy at any time of the day. Whether served plain or with an added touch of Greek yogurt and fresh berries, this cake is sure to become a staple in your baking repertoire.
Ingredients Overview
Each ingredient in this olive oil cake enhances its texture and flavor: eggs provide structure and richness, while olive oil adds a light, fruity depth. Greek yogurt brings moisture and a tangy softness, and all-purpose flour gives structure for a balanced crumb. Granulated sugar sweetens the cake, complementing the lemon zest and juice for a refreshing citrus note. Baking powder and baking soda create a fluffy rise, and a pinch of salt enhances the overall flavors. For the best taste, use fresh lemons, high-quality olive oil, and Greek yogurt.
Step-by-Step Preparation Guide
Creating an olive oil cake from scratch is simple and rewarding. Follow these steps for a foolproof, flavorful dessert:
Preheat and Prepare:
Start by preheating your oven to 350ºF (175ºC). Grease a 9-inch round cake pan with olive oil, ensuring every corner is covered to prevent sticking.
Mix the Dry Ingredients:
In a large bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these together until they are fully incorporated and free of lumps, creating a uniform base for the cake batter.
Incorporate the Wet Ingredients:
Form a well in the center of the dry ingredients. Pour in the olive oil, Greek yogurt, and cracked eggs. Using a whisk, gently mix the wet ingredients into the dry mixture. It’s important to mix until the batter is smooth but avoid over-mixing, as this can cause a denser cake.
Add the Citrus Twist:
Stir in the freshly squeezed lemon juice and the zest of one lemon. This will infuse the batter with a fresh, citrusy aroma. Stir until the lemon is evenly distributed and the batter is smooth and lump-free.
Bake to Perfection:
Pour the prepared batter into the greased pan, spreading it evenly. Place the pan in the center of the oven and bake for 30 to 35 minutes. Keep an eye on the cake as it bakes to ensure even cooking.
Baking Time and Temperature Guide
To achieve a perfectly baked olive oil cake, follow these guidelines:
Bake at 350ºF:
This temperature allows the cake to rise slowly and evenly, creating a fluffy texture.
Look for Signs of Doneness:
A toothpick inserted into the center of the cake should come out clean when the cake is fully baked. The cake should also have a golden-brown color and spring back slightly when touched.
Adjust as Needed:
If your cake seems to brown too quickly, cover it loosely with aluminum foil to prevent burning while allowing it to finish baking through.
Recipe Tips & Frequently Asked Questions
Substitutions for Greek Yogurt:
If you don’t have Greek yogurt, you can substitute it with sour cream or a plant-based yogurt alternative. Both will maintain the cake’s moist texture while adding a slight tanginess.
Enhancing the Cake:
Experiment by adding herbs like rosemary or thyme for an earthy, aromatic twist. You can also swap lemon for other citrus fruits like orange or grapefruit for a different flavor profile.
Storage Tips:
To keep the cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week or freeze it for up to a month.
Can I make this cake gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Ensure all other ingredients are gluten-free as well.
How long will this cake stay fresh?
When stored in an airtight container at room temperature, the cake will stay fresh for up to three days. For longer storage, refrigerate it for up to a week.
Is it possible to use other citrus fruits instead of lemon?
Yes, you can experiment with oranges, limes, or even grapefruit. Each will impart a unique flavor twist to the cake, but be sure to adjust the amount of juice and zest to balance the flavors.
What to Serve with This Recipe
This olive oil cake pairs beautifully with various accompaniments:
Fresh Fruits:
Top the cake with fresh berries like raspberries, strawberries, or blueberries. The tanginess of the fruits complements the citrusy flavor of the cake.
Greek Yogurt:
Serve a dollop of Greek yogurt on the side. The creamy texture of the yogurt contrasts with the cake’s light and airy crumb, creating a balanced bite.
Honey Drizzle:
For added sweetness, drizzle a little honey over the cake slices. This not only enhances the flavor but also gives the cake a lovely, glossy finish. A few crushed pistachios or almonds on top can add a delightful crunch.
By adding these elements, you can transform a simple slice of olive oil cake into a full dessert experience.
Once your olive oil cake is fully baked and has cooled, it’s time to elevate its presentation:
Slicing and Serving:
Allow the cake to cool for at least 10 minutes before slicing. This helps it set, making it easier to cut clean slices without crumbling. Use a sharp knife for a smooth finish.
Garnishing Ideas:
Dust the top of the cake with powdered sugar for a classic look. Alternatively, add a few fresh lemon slices and a sprig of mint for a vibrant touch.
Add a Modern Twist:
For a contemporary flair, drizzle a bit of olive oil over the cake just before serving to enhance its fruity aroma and flavor profile.
By following these simple tips, you can serve an olive oil cake that not only tastes amazing but also looks stunning on the plate, perfect for impressing guests or enjoying as a special treat at home.
Ingredients
2 large eggs
â…” cup olive oil
½ cup Greek yogurt
1 ¼ cup all-purpose flour
â…” cup granulated sugar
Zest of one lemon
3 tablespoons lemon juice
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Instructions
Begin by preheating your oven to 350ºF (175ºC) and lightly greasing a 9-inch round baking pan with olive oil to ensure the cake releases easily after baking.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until the dry ingredients are thoroughly incorporated.
Make a well in the center of the dry mixture, then pour in the olive oil, Greek yogurt, and cracked eggs. Gently whisk the wet ingredients into the dry ingredients until they are well combined and the batter is smooth.
Add the freshly squeezed lemon juice and the zest of one lemon to the mixture. Stir until the lemon is evenly distributed and the batter is lump-free.
Carefully pour the batter into the prepared baking pan, spreading it out evenly. Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating it is fully baked.
Once done, remove the cake from the oven and allow it to cool in the pan for at least 10 minutes. This helps the cake settle and makes slicing easier.
Slice and serve the cake as is, or enhance it with a dollop of Greek yogurt and fresh raspberries for a delightful, refreshing touch.
Olive Oil Cake Recipe
Ingredients
- 2 large eggs
- â…” cup olive oil
- ½ cup Greek yogurt
- 1 ¼ cup all-purpose flour
- â…” cup granulated sugar
- Zest of one lemon
- 3 tablespoons lemon juice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Begin by preheating your oven to 350ºF (175ºC) and lightly greasing a 9-inch round baking pan with olive oil to ensure the cake releases easily after baking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until the dry ingredients are thoroughly incorporated.
- Make a well in the center of the dry mixture, then pour in the olive oil, Greek yogurt, and cracked eggs. Gently whisk the wet ingredients into the dry ingredients until they are well combined and the batter is smooth.
- Add the freshly squeezed lemon juice and the zest of one lemon to the mixture. Stir until the lemon is evenly distributed and the batter is lump-free.
- Carefully pour the batter into the prepared baking pan, spreading it out evenly. Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating it is fully baked.
- Once done, remove the cake from the oven and allow it to cool in the pan for at least 10 minutes. This helps the cake settle and makes slicing easier.
- Slice and serve the cake as is, or enhance it with a dollop of Greek yogurt and fresh raspberries for a delightful, refreshing touch.
Notes
- Keeps for 4 days in an airtight container.
- If frosted, store in the refrigerator.
- Can be frozen for up to 3 months.
- Store in a freezer-safe container or wrap in aluminum foil.
- Thaw overnight in the fridge before decorating or serving.
- Use cake flour instead of all-purpose flour for a fluffier texture.
- Do not substitute the olive oil.