How to Make Olive Oil Cake Recipe

A moist, beautiful Italian cake, olive oil cake is easy to make in one bowl. Rich olive oil and bright lemon add Mediterranean decadence to every bite! One bowl makes it easy to prepare.

Ingredient

– 1 cup extra virgin olive oil. See the recipe post for choosing an olive oil. – 3 large eggs, room temperature – 1 ½ cups granulated sugar – 1 teaspoon pure vanilla extract – ½ cup lemon juice* – zest from 3 fresh lemons* – 2 cups organic all-purpose flour – ½ teaspoon baking powder – ½ teaspoon baking soda – 1 teaspoon salt – 1 cup plain Greek yogurt (or whole milk) – powdered sugar for dusting (see the optional glaze in the instructions)

Direction

Warm the oven up to 350 degrees F. Use cooking spray to grease the bottom and sides of a 9-inch springform pan. Put parchment paper around the bottom.

Step 1

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Whisk the eggs and sugar until thick and pale yellow, 3-4 minutes with an electric mixer, longer by hand, in a large mixing bowl or stand mixer bowl.  Whisk in olive oil.

Step 2

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Mix vanilla, lemon zest, and juice. Mix briefly. Put a sifter or mesh strainer on the wet ingredients bowl. Sift flour, baking powder, soda, and salt. Mix about half the dry ingredients after sifting.

Step 3

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Sift in the remaining flour mixture and yoghurt (or milk). Combine. Do not overmix cake batter. Mix to remove dry flour streaks. Pour batter into pan. Tap the pan gently on the countertop to remove air bubbles and level the batter.

Step 4

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Bake until fragrant and golden brown, 45–55 minutes. If it browns too much at the end, loosely foil the cake. Let the cake cool for 10 minutes. Cool the cake on a baking rack after removing it from the springform pan. Dust with powdered sugar! Savour warm or room temperature. 

Step 5

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also see

also see

Simple Italian Apple Cake Recipe