Cakes are a great dessert and healthy olive oil cake recipe is a delicious dessert that can not just be given at parties and family get togethers but also as a healthy substitute of traditional cakes.
Do you want to bake a healthy olive oil cake but don’t know how? I am going to show you how to make my favorite cake, Olive Oil Cake. It is super simple recipe and can be adapted in so many ways. All you need is basic ingredients like flour, yeast, sugar, vegetable oil along with fresh eggs and butter. You can also add a variety of toppings which make this cake taste amazing.
Healthy Olive Oil Cake Recipe
These simple ingredients are expertly molded into this lemon-scented Olive Oil Cake! The cake gets a fruity taste boost from the olive oil while remaining moist. Serve it topped with a lot of berries, a dollop of cream, or some powdered sugar. This cake recipe will undoubtedly become a most cherished family favorite with just a few easy steps and a brief prep period!
The flavors are somewhat reminiscent of pound cake, but they have a deliciously unique olive oil flavor as well (rather than butter flavor). The cake then becomes fluffier and more resemblant of a traditional birthday cake in texture.
The recipe calls for stronger olive oil for flavor, cake flour for lightness and fluff, fresh lemon for a background flavor boost, and your choice of toppings to finish it off.
Or you could simply eat it all by yourself because it’s so delicious!
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.
There are numerous finishing choices, or you can simply use powdered sugar for a lovely and delicate, snowy finish.
It’s a straightforward cake that doesn’t require much. But this cake never fails to please! A traditional dessert that is definitely deserving of your holiday meal.
The Olive Oil Dessert is a simple cake with a list of readily available ingredients that are pantry essentials. Its versatility, which allows you to serve it with fresh berries, whipped cream, or even ice cream, is unquestionably another great plus.
Olive Oil Cake
- Short Prep Time
- Simple Pantry Staple Ingredients
- Delicious Flavors
The Olive Oil Cake is a simple dessert that everyone will enjoy because it is moist and silky. It is incredibly delicate and moist without being excessively sweet. It is a very fancy cake to serve at the dinner table or even to dress up your weekend barbecues because you may design it whatever you desire.
- 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
What does the olive oil do in this cake?
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.
Does the cake taste like olive oil or olives?
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.