Whole olive oil cake
by: SophiaPosted on:

Olive Oil Cake

Home > Recipes > Desserts > Olive Oil Cake

Yes, you read that correctly, Olive Oil Cake. The olive oil in the mix creates a moist and delicious cake; don’t worry, it doesn’t taste like olives. This cake also has a lot of lemon juice and lemon zest which compliments the slight olive oil flavor really well. I really like this cake because it is something really easy, with simple ingredients, and it’s different than other cakes in terms of flavor, texture, and toppings. I really enjoy that this cake doesn’t have a frosting and uses powdered sugar. It makes the cake lighter and not overly sweet.

slice of olive cake

Ingredients

  • 3 eggs
  • 1 1/2 cups of olive oil
  • 1 1/4 cup of sugar
  • 1 1/4 cup of milk
  • 2 teaspoons of vanilla extract
  • Zest and juice of 2 lemons
  • 2 cups of flour
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • Spoonful of sugar to dust on top of the cake before putting it in the oven
  • A little bit of powdered sugar to dust on top of the cake when it’s done baking.

Instructions

  1. Preheat oven to 350°
  2. Whisk together in a medium bowl, eggs, olive oil, and sugar
  3. Add milk, vanilla extract, zest, and juice to the mixture
  4. In a separate bowl whisk together the flour, salt, baking powder, and baking soda.
  5. Mix together both mixtures until combined
  6. Line a 10-inch springform pan with parchment paper*. Pour batter into pan. Sprinkle a spoonful of sugar on top of the batter in the pan.
  7. Bake at 350° for 50 minutes
  8. When done remove from oven and let cool for 10 minutes. Take the cake out of the pan. (The cake will be upside down when removing it from the springform pan, this is what you want!)
  9. When the cake is at room temperature, dust powdered sugar through a mesh sieve over the top of the cake.