The Best Olive Oil Cake
This tempting cake is truly one of my favorites! It’s what I plan to make for Christmas because we love it so much. 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.
Olive Oil Cake Recipe Ingredients
Cake flour Baking powder and baking soda Salt Eggs Granulated sugar (and optional powdered sugar) Lemon Extra-virgin olive oil (good quality) Whole milk
Scroll below for full recipe with print option.
How to Make Olive Oil Cake
Can it be baked in a regular 9-inch cake pan?
Yes, as long as you have a cake pan that is 3-inches deep, otherwise it may overflow upon baking.
Can I use refined olive oil instead of extra-virgin?
Personally I love that added vibrant olive oil flavor when using “extra-virgin olive oil” here, it’s what really sets this cake apart. But if you would like a milder flavor then yes you can use standard “olive oil”. There is actually quite a big flavor difference between the two if you never noticed.
Is it okay to freeze?
Yes olive oil cake freezes really well for up to 3 months when wrapped and stored properly.
Variations
Add 1/2 tsp almond extract for a nice pairing, or if you insist you can include 1 tsp vanilla extract though it’s not totally traditional or necessary here. Switch lemon zest and juice for orange zest and juice. Olive oil cakes can also be made using a portion of almond flour. Though you’ll need to use a recipe that includes is specifically as ratios will be different.
Helpful Tips
Use good quality olive oil. It’s the main flavor here so using a lower quality oil will mean a cake that doesn’t taste as good. I don’t mean a $40 bottle, just something like California Olive Ranch or Lucini which you can get for around $10. Normally this cake is made with all-purpose flour, but by converting to cake flour you’ll have a much fluffier and more tender cake. Sift cake flour before using. Since it’s so fine it has a tendency to clump easily and requires sifting. Use room temperature ingredients so they blend better, fluff better, and cake rises nicely. You can warm ingredients quickly as noted in the recipe if you didn’t plan ahead. If cake is getting too dark during baking you can tent with foil but be sure to add quickly so cake doesn’t deflate. Also it’s helpful to dome the shape so it doesn’t stick to the cake.
More Classic Italian Desserts to Try
Cannoli Italian Ricotta Cookies Lemon Ricotta Cake Puff Pastry Fruit Tarts
