Description
A tender, fragrant olive oil cake that’s delicately sweet, moist, and irresistibly simple.
This one-bowl cake celebrates the rich complexity of extra virgin olive oil, balanced by citrus zest and a whisper of vanilla.
Perfect for brunch, dessert, or afternoon tea, it keeps well for days and gets even better with time.
Ingredients
- 1 cup extra virgin olive oil (fruity and mild)
- 1¼ cups granulated sugar
- 3 large eggs, room temperature
- ¾ cup unsweetened almond milk (or whole milk)
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Powdered sugar, for dusting (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment.
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In a large bowl, whisk eggs and sugar until light and fluffy, about 2 minutes.
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Slowly whisk in the olive oil until thick and glossy.
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Add milk, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
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In a separate bowl, sift together flour, baking powder, baking soda, and salt.
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Gently fold dry ingredients into the wet mixture until just combined.
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Pour batter into prepared pan and smooth the top.
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Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
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Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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Dust with powdered sugar before serving.
Notes
The quality of your olive oil defines the flavor of this cake. Use something you’d enjoy drizzling on bread.
Don’t skip the citrus zest—it lifts the flavor and balances the richness.
This cake is even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8–10 slices
- Calories: 360