Olive oil cake is a type of cake that replaces traditional fats like butter with olive oil. This substitution not only enhances the cake's flavor but also contributes to its moistness. The cake is typically simple and one-bowl in preparation, making it accessible for bakers of all skill levels. The flavor profile is often complemented by citrus, particularly lemon, which brightens the dish and pairs beautifully with the olive oil.

To create a delicious olive oil cake, you will need the following ingredients:

1 cup olive oil (preferably extra virgin for a richer flavor)
3 large eggs
1 ½ cups granulated sugar
2 teaspoons vanilla extract
½ cup lemon juice (freshly squeezed)
Zest from 3 lemons
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups all-purpose flour
1 cup whole milk
Powdered sugar for dusting (optional)

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.

In a large mixing bowl, whisk together the olive oil, eggs, and sugar until well combined. Add the vanilla extract, lemon zest, and lemon juice, mixing briefly to incorporate.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Be careful not to over-mix; you want just enough mixing to combine the ingredients.

Pour the batter into the prepared springform pan. Optionally, sprinkle a tablespoon of granulated sugar on top for a delightful crust. Bake for 50-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes before gently removing it. Transfer to a wire rack to cool completely. Dust the top with powdered sugar before serving if desired.

Choose Quality Olive Oil: The flavor of your cake will depend significantly on the quality of olive oil you use. Extra virgin olive oil is recommended for its robust flavor.
Use Fresh Ingredients: Fresh lemon juice and zest enhance the cake's flavor. Avoid bottled lemon juice for the best results.
Don’t Over-Mix: Over-mixing can lead to a dense texture. Mix just until combined.
Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the recommended baking time.

The flavor of olive oil in the cake is subtle and often complemented by the citrus notes. If you prefer a more pronounced olive oil taste, use high-quality extra virgin olive oil.

Olive oil cake can be stored at room temperature in an airtight container for up to 4 days. If you need to store it longer, it can be frozen for up to 3 months. Just wrap it tightly in foil and place it in a freezer-safe bag.

While you can substitute other oils, the unique flavor of olive oil is integral to this cake's identity. It’s best to stick with olive oil for the best results.

Olive oil cake is a delightful dessert that combines the richness of olive oil with the brightness of citrus. Its moist texture and simple preparation make it a favorite among bakers and dessert lovers alike. Whether served plain or with a dollop of whipped cream and fresh berries, this cake is sure to impress. Try this olive oil cake recipe at your next gathering and enjoy a slice of Mediterranean goodness!