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Olive Oil Cake

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Pixicook editorial team

A rich and moist cake with a hint of lemon zest, perfect for any occasion.

Ingredients for Olive Oil Cake

units in
USchevron
serves
9 peoplechevron

Kosher Salt

teaspoons

Baking Powder

teaspoons

Baking Soda

teaspoons

Granulated Sugar

tablespoons

Large Eggs, room temperature

each

Lemon Juice

tablespoons

Whole Milk, room temperature

cups

How to Make Olive Oil Cake

1. Preheat Oven and Prepare Pan

Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch round cake pan with a bit of olive oil, line the bottom with parchment paper, then lightly oil and flour the parchment paper to ensure your cake doesn’t stick.

2. Combine Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Make sure these dry ingredients are well combined.

3. Beat Eggs and Sugar

Using an electric mixer set to high speed, beat 1.5 cups of granulated sugar, 3 large eggs, and 1 tablespoon of freshly grated lemon zest for about 5 minutes. This step is crucial as beating the mixture on high incorporates air, making it very thick and fluffy, which will give your cake a light and airy texture.

4. Incorporate Olive Oil

With the mixer still running on high, gradually drizzle in 1 cup of extra-virgin olive oil. Continue beating for another 2 minutes until the oil is fully incorporated and the mixture looks smooth.

5. Add Milk and Lemon Juice

Reduce the mixer speed to low and add 1.25 cups of whole milk and 2 tablespoons of fresh lemon juice. Mix until just combined.

6. Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, beating on low speed until the batter is smooth and well combined. Be careful not to overmix, as this could make the cake dense.

7. Transfer to Pan and Sprinkle Sugar

Transfer the batter into the prepared cake pan, smoothing the top with an offset spatula. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the top of the batter.

8. Bake the Cake

Bake the cake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean. This indicates that the cake is fully baked and ready to come out of the oven.

9. Cool and Serve

Allow the cake to cool in the pan on a rack for about 20 minutes. Then, run a knife around the edge of the pan to loosen the cake, invert it onto a plate, and carefully remove the parchment paper. Flip the cake right side up onto a rack to cool completely.

Variations

Chocolate Orange Olive Oil Cake

Mix in cocoa powder and use orange zest to create a moist cake with a classic flavor combination.

Lemon-Rosemary Olive Oil Cake

Introduce finely chopped fresh rosemary and lemon zest for an aromatic, herbal citrus cake.

Orange-Almond Olive Oil Cake

Use orange zest and add ground almonds or almond extract, with optional chopped almonds for texture.

Different Citrus Zest

Swap out the original citrus zest for that of another citrus fruit such as lemon, lime, or grapefruit, or use a combination for a more complex flavor profile.

Glazes and Syrups

Use a citrus juice glaze or a reduced citrus syrup instead of powdered sugar for added flavor and moisture.

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