This Olive Oil Cake is light and moist with a hint of citrus flavor from lemon zest and juice and has a tender crumb from olive oil and milk. My friend recently ordered a slice of olive oil cake at a restaurant over the holidays and she insisted that I had to replicate it. I could not argue with that! This version captures that same lightness and moisture, with the perfect balance of citrus and richness! It is like a cross between a pound cake (but slightly lighter) and my lemon loaf.
What Is An Olive Oil Cake?
An olive oil cake is a type of cake made with olive oil instead of butter. The olive oil makes the cake moist and gives it a light, slightly fruity flavor. It’s often flavored with citrus, like lemon in this recipe, to add a refreshing taste. The cake has a soft, tender crumb and is a little lighter than other cakes, like pound cake. It’s a simple and delicious dessert that’s great for any occasion!
Ingredients & Substitutions
- Olive Oil: The key ingredient that makes this cake special is the extra virgin olive oil. It gives the cake its moist texture and unique flavor, no butter is needed!
- Lemon Zest & Lemon Juice: Olive oil cakes are often flavored with citrus to brighten up the cake. Zest the lemon before juicing it. Mixing the lemon zest with the granulated sugar (as you will do in this recipe) helps bring out the lemon’s natural oils, making the flavor stronger. This also makes sure the lemon taste spreads evenly throughout the cake. If you don’t have lemon zest and juice, you can substitute with orange or lime zest and juice for a similar citrus flavor, or use lemon extract for a more concentrated citrus taste.
- Flour: All-purpose flour helps give the cake structure, along with baking powder and baking soda. I have not tested this cake with other kinds of flour, so I cannot speak to their effectiveness.
- Milk: Whole milk adds richness and helps create a tender crumb. If you don’t have milk, you can substitute with half-and-half or heavy cream for a richer texture, or use unsweetened non-dairy options like almond, oat, coconut, or soy milk. Buttermilk can also be used for a slightly tangy flavor and a more tender crumb.
Best Pairings & Toppings For Olive Oil Cake
This cake pairs wonderfully (and deliciously) with a variety of accompaniments. Here are my favorite ways to serve It:
- Fresh Berries (This is how my friend was served the cake when ordered. So fresh and delightful!)
- Whipped Cream
- Vanilla Ice Cream (Try my no-churn ice cream!)
- Lemon Curd
- Greek Yogurt
- Coffee or Tea
Can You Add Other Flavors Like Vanilla or Almond Extract To The Cake?
Yes, you can add other flavors to your olive oil cake, like vanilla or almond extract. Just use about 1 teaspoon so the lemon flavor still shines through, and feel free to try other flavors you like!
How to Store Olive Oil Cake
To store the olive oil cake, let it cool completely. Then, wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. Store at room temperature for up to 3 days. You could store the cake in the refrigerator for a few more days, but that can dry out the cake faster (so I do not recommend refrigerating it). If you need to store the cake for longer, freeze it.
How To Freeze Olive Oil Cake
If you are not going to enjoy the cake within a few days, freeze it! To do so, first, let the cake cool completely. Next, wrap the cake tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. You can also place it in an airtight, freezer-safe container. It will stay fresh in the freezer for up to 3 months. When ready to enjoy it, simply thaw the cake at room temperature for a few hours before serving.
Olive Oil Cake
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 ½ cups (300 g) granulated sugar
- 1 medium lemon, zested, about 1 tablespoon lemon zest
- 3 large eggs, room temperature
- 1 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice, the juice from 1 large lemon
- 1 cup whole milk, room temperature
- confectioners' sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray. Then, line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- To the bowl of a stand mixer with the whisk attachment, add the granulated sugar and lemon zest. Mix on low to combine.
- With the mixer still on low speed, add the eggs to the sugar mixture and mix until pale and thickened, about 2–3 minutes.
- Gradually pour in the olive oil until fully mixed.
- Add the lemon juice and whole milk. Mix on low until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Stop to scrape the sides of the bowl as needed.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, tent it loosely with aluminum foil after 40 minutes.
- Allow the cake to cool in the pan for 15–20 minutes.
- Run a knife around the edges to loosen the cake, then release the springform ring. Transfer the cake to a wire rack and let it cool completely.
- Dust with confectioners' sugar before cutting and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This olive oil cake is so moist and full of bright lemon flavor—perfectly balanced and not too sweet! I really liked it!
Elizabeth
I love this cake! I had never heard of or tried an olive oil cake before, and I really liked it! I think it would perfect with some fresh fruit and whipped cream.
Annabelle
This is a unique cake. I would definitely make it–it was really good.
Bella
This is a light and fluffy cake that had just the right amount of lemon flavor. I loved it!
Stephanie
This would be a great cake for any occasion and versatile enough to add a variety of toppings.
