Olive oil cake is a simple yet sophisticated dessert made primarily with olive oil instead of butter. This substitution not only adds moisture but also imparts a unique fruity flavor that sets it apart from traditional cakes. Typically, olive oil cake recipes include ingredients like flour, eggs, sugar, and leavening agents, often complemented by citrus zest or juice to enhance the overall flavor profile. The result is a cake that is tender, flavorful, and surprisingly versatile.

Using olive oil in cake recipes offers several advantages:

Moisture: Olive oil helps keep the cake moist for days, making it an excellent choice for baking.
Flavor: High-quality extra virgin olive oil can add a subtle fruity flavor that enhances the overall taste of the cake.
Health Benefits: Olive oil is a healthier fat option compared to butter, containing beneficial monounsaturated fats.

¾ cup (160 g) granulated sugar
2 large eggs, room temperature
1 tablespoon fresh lemon zest
⅔ cup (135 g) extra virgin olive oil
½ cup (113 g) sour cream or plain Greek yogurt, room temperature
¼ cup (62 g) milk (preferably not skim), room temperature
2 tablespoons fresh lemon juice
1 ⅓ cups (190 g) all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt
Powdered sugar, for dusting

Preheat the Oven: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.

Mix Wet Ingredients: In a large bowl, combine the sugar, eggs, and lemon zest. Beat with an electric mixer until thick and lighter in color, about 2-3 minutes. Add the olive oil, sour cream, milk, and lemon juice, mixing until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to prevent a dense texture.

Bake the Cake: Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean.

Cool and Serve: Allow the cake to cool in the pan for 5-7 minutes before transferring it to a cooling rack. Once cool, dust the top with powdered sugar and serve plain or with fresh berries and whipped cream.

Choose Quality Olive Oil: Opt for high-quality extra virgin olive oil for the best flavor. The type of olive oil used can significantly affect the taste of the cake.
Incorporate Citrus: Lemon zest and juice not only enhance the flavor but also complement the olive oil beautifully. Feel free to experiment with other citrus fruits like oranges or blood oranges.
Room Temperature Ingredients: Ensure that your eggs, sour cream, and milk are at room temperature to help the cake rise properly.
Avoid Over-Mixing: Mix the batter just until combined to maintain a light and airy texture.

The flavor of the cake will depend on the type of olive oil used. A high-quality extra virgin olive oil will impart a subtle olive flavor, while a lighter olive oil will have a milder taste.

One of the great advantages of olive oil cake is its ability to stay moist for several days. Properly stored in an airtight container, it can last for up to a week.

While olive oil cake is delicious on its own, it can be served with a light frosting or toppings like whipped cream, fruit compote, or a simple dusting of powdered sugar.

Olive oil cake is a versatile and flavorful dessert that is sure to impress. With its moist texture and subtle fruity notes, it’s a delightful treat for any occasion. By following the recipe and tips outlined in this article, you can create the best olive oil cake that will have your friends and family coming back for seconds. Enjoy this Mediterranean-inspired dessert and savor the unique flavors that olive oil brings to your baking!