Healthy Olive Oil Cake Recipe
This lemon-scented Olive Oil Cake is perfectly crafted with some of the most basic ingredients! The olive oil adds a fruity flavor to the cake, while keeping it moist. Serve it with lots of berries or a dollop of cream, or sprinkled with a bit of powdered sugar. With just a few simple steps and a fairly quick prep time, this cake recipe will surely become one of your most cherished family favorites!
In a way the flavors are reminiscent to that of pound cake, but with a delectable olive oil infused flavor all it’s own (rather than butter flavor). Then the cake is fluffier with a texture closer to a classic birthday cake.
The recipe includes bolder olive oil for great taste, cake flour for a light and fluffy texture, fresh lemon for an added background flavor, and it’s finished with toppings of choice.
Or you can just eat it plan because it’s just that good!
I personally prefer pairing with fresh fruit or a fresh fruit sauce and whipped cream. Sometimes you’ll see it sprinkled with a few tablespoons granulated sugar before baking, or other times recipes will add a frosting (such as lemon or mascarpone) or a simple glaze (such as lemon or vanilla) after it is completed.
Lots of options to finish or even just use powdered sugar for a pretty and delicate, snowy finish.
It’s a simple, humble cake that doesn’t need much. Yet it’s a cake that never disappoints! A classic dessert that’s truly worthy of your holiday menu.
The Olive Oil cake is an easy cake with and accessible ingredient list that are pantry staples. The versatility of it is definitely another big win, since you can serve it with fresh berries, whipped cream or even ice cream.
Olive Oil Cake
- Short Prep Time
- Simple Pantry Staple Ingredients
- Delicious Flavors
An easy and tasty dessert, the Olive Oil Cake is a soft and moist cake that will catch the eyes of everyone. It’s not overly sweet but extremely soft and moist. The ability to decorate it any way you’d like, makes it one very fancy cake to offer at the dinner table or even if you wish to spruce up your weekend BBQ’s.
- Flour – All purpose flour or even cake flour can be used for this cake. Cake flour has less gluten than all-purpose, resulting in a finer, lighter and softer cake.
- Eggs – Room temperature, large eggs bind perfectly with the batter.
- Milk – I’ve made this cake with regular milk and also with lactose free milk and both work.
- Lemon – One large lemon is all you need to supply you with the zest and the juice required for the recipe. I wouldn’t skip the lemon because it will give the cake a burst of fresh lemon flavor.
- Sugar – You’ll need granulated sugar. Keep in mind this is not an overly sweet cake.
How to Make Olive Oil Cake
- Prepare the basics: Spray a 9-inch springform pan with cooking spray. Line a 9-inch round of parchment paper on the bottom of the pan. Dust the pan with flour lightly, shake out any excess. Preheat the oven to 325°F. In a large bowl, combine the flour, baking powder, baking soda and salt together. Set aside.
- Start mixing your ingredients: To the bowl of your mixer, beat the eggs together with the olive oil well to emulsify. Add the milk, lemon zest and lemon juice and continue mixing until well combined. Add the sugar and mix until well combined. Pour in half the flour mixture and mix until combined, then pour in the rest of the flour mixture and mix until the flour is well incorporated.
- Bake the cake: Pour the batter into the prepared springform pan, place it on a baking sheet and transfer it to the preheated oven. Bake for about 1 hour to 1 hour and 15 minutes or until golden brown on top. A toothpick inserted in the center should come out clean when the cake is done.
- Allow the cake to cool: Cool the cake in the springform pan for 1 hour before releasing it. Finish cooling the cake on a wire rack.
- To serve: Dust with icing sugar and top with berries and rosemary.
FAQ’s and Expert Tips
The olive oil adds a fruity flavor to the cake, while keeping it moist and very tender. Olive oil is great in cakes, especially if using an extra virgin olive oil. It’s one of the healthiest oils and it remains very stable during baking.
It does not taste like olive oil at all. This cake has a hint of lemon flavor and it’ll taste light, fruity and buttery.
- You can make this cake just as easily in a Bundt pan if that’s what you have on hand or if you’d like a different shape.
- Be sure to use the milk and eggs at room temperature, this is the key to achieving a nice, velvety batter.
- Feel free to decorate this cake as you like, with berries or fruits of your choosing. You can even cut the cake in half and ice it with your favorite frosting.
This cake can be stored in the fridge for up to a week in an airtight container. Or it can actually freeze quite well, wrapped tightly in a plastic wrap, it lasts beautifully for about 3-4 months in your freezer.