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4.94 stars (15 ratings)Apr 15, 202445
This amazing olive oil cake is simple to make and so delicious! The cake has a subtle hint of lemon and stays incredibly moist for days.
It took me years to finally try olive oil cake. Once I did, I finally understood the hype! The olive oil flavor is fragrant without overpowering. It is one of the most delicious cakes you’ll ever meet.
One-Bowl Cake Batter
This cake is a simple, one-bowl wonder.
Here are few simple tricks to make this easy cake extra delicious:
- Use fresh lemon zest and fresh lemon juice. The lemon flavor is subtle, but it’s important!
- Don’t skip or skimp on the step that whips the sugar, lemon zest and eggs until thick and creamy.
- Make sure eggs, sour cream and milk are at room temperature. Annoying, I know, but it will help the cake rise and bake properly.
- After adding the dry ingredients, mix, but don’t over mix.
Sidenote: to avoid small bubbles popping up on the surface or throughout the crumb of the cake, lightly tap the cake pan on the counter several times before baking. You can see from the pictures that the little bubbles don’t bother me. 🙃
The Right Olive Oil for Olive Oil Cake
Every day extra-virgin olive oil works great in olive oil cake. I use the Kirkland brand from Costco. It’s not refined, pure or organic, although you can play around with any of those varieties of olive oil.
If you’re worried about dumping in a healthy dose of olive oil (usually reserved for savory meat- and veggie-cooking…at least around here) to a cake, of all things, you aren’t alone.
This was one of my biggest reservations about ever making (or heaven forbid, falling in love with) olive oil cake. Silly me. That fear was completely unfounded and all it left me with was years without this magical cake in my life.
While the olive oil certainly lends a unique, light and fruity flavor to the cake, it isn’t over powering in a way that is off-putting or weird. It’s wonderful! And it is the key that allows this cake to stay moist for days.
How to Serve Olive Oil Cake
I rather like the simple round olive oil cake served on a platter with a light dusting of powdered sugar. It’s understated but elegant.
Serving the cake with fresh berries and/or whipped cream (sweetened or not), is also incredibly delicious.
The cake recipe could also easily be doubled to assemble and frost like a traditional layer cake, if you’d like. Although, I have to be honest, I think this cake is best served a bit more simply without frosting that has the potential to overwhelm the delicately flavored cake.
If, for whatever reason, you have avoided making olive oil cake a part of your life, I highly encourage you to change your ways. Like, immediately.
This effortless cake is truly one of the most delicious cakes I’ve ever had. It is the perfect end cap to a tasty dinner, and it would be delightful served at a bridal or baby shower…or any number of parties!
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Amazing Olive Oil Cake
Yield: 12 servings
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
4.94 stars (15 ratings)
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Ingredients
- ¾ cup (160 g) granulated sugar
- 2 large (100 g) eggs, room temperature
- 1 tablespoon fresh lemon zest
- ⅔ cup (135 g) extra virgin olive oil (see note)
- ½ cup (113 g) sour cream or plain Greek yogurt, room temperature
- ¼ cup (62 g) milk (preferably not skim), room temperature
- 2 tablespoons fresh lemon juice
- 1 ⅓ cups (190 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- Powdered sugar, for dusting
Instructions
Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment. Lightly grease the bottom and sides. Set aside.
In a large bowl, add the sugar, eggs, and lemon zest and beat with an electric mixer (stand or handheld) until thick and lighter in color, 2 to 3 minutes (don't short this step).
Add olive oil, sour cream, milk and lemon juice. Mix until well-combined.
Add flour, baking powder and salt. Mix until the batter is combined and no dry streaks remain.
Spread the batter evenly in the prepared pan. If small air bubbles popping up on the surface or throughout the cake crumb will bother you, lightly tap the cake pan on the counter three or four times before baking.
Bake for 25 to 30 minutes until the top of the cake springs back lightly to the touch and a toothpick comes out clean.
Let the cake cool in the pan for 5 to 7 minutes before turning out onto a cooling rack or serving plate. Let cool completely.
Dust the top of the cake lightly with powdered sugar. Serve alone or with fresh berries and/or sweetened whipped cream.
Notes
Olive Oil: I use Kirkland Signature (Costco) brand extra virgin olive oil for this cake. You can experiment with different types of olive oil (might be labeled: light/refined/pure), but an every day, good-quality extra virgin olive oil will work great.
Author: Mel
Course: Dessert
Cuisine: American
Method: Bake
Serving: 1 piece of cake, Calories: 233kcal, Carbohydrates: 23g, Protein: 3g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 37mg, Sodium: 84mg, Fiber: 0.4g, Sugar: 12g
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
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posted on April 15, 2024
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4.94 from 15 votes
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45 comments on “Amazing Olive Oil Cake”
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Dawn Dutina — Reply
I followed the directions to the letter but my cake seems flatter than yours.
I used half kirkland olive oil and half good italian oil.
Is it all right that it didn’t rise very much. -
Julie — Reply
Fabulous cake. Lightly sweet, sophisticated crumb. Elegant in its simplicity. We loved it! I baked mine in an 8” round pan for 33 minutes. It was perfect.
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Kayla D Heap — Reply
I’ve seen many recipes for the “Olive Oil Cake” floating around, but I have never been brave enough to try it. I always trust Mel, so when she posted this recipe I knew I had to try it. This has a great flavor and texture and tastes nothing like olive oil. I like that it is not overly sweet or rich. I served it with homemade whipped cream and blueberries, and it was perfect!
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Ashley — Reply
I was a little worried this would taste like olive oil when I took a taste of the batter. But once cooked it’s bright and lemony! Not a very sweet cake but perfect in the morning with coffee. Love it. Thank you Mel!
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Kristi — Reply
I, too, have long had doubts about the hype of the olive oil cake, but I’ve never had doubts about Mel’s recipes & recs!
Made as written with store brand all purpose olive oil & it is indeed excellent.
Trust Mel! -
Cheryl Robinson — Reply
This cake was so good! I almost couldn’t taste the olive oil, just the lemony goodness. I dusted the top with powdered sugar and served fresh strawberries on the side. A dollop of whipped cream on the cake would have been good.
I have seen this recipe before but was finally able to make it this weekend. On my list to make again.
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Mango mama — Reply
Served this with fresh berries and ice cream –delicious!
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Sig — Reply
We already have a “if Mel loves it, it is a winner” mantra in our house…but OH MY WORD! I have been telling everyone I know about this recipe…and even some strangers that pass my way. I want to physically force EVERYONE (except people I don’t like) to try this recipe! The only thing I did was sub Blood Orange Olive Oil for the regular Olive Oil and Blood Orange zest/juice for the lemon. Thank you, thank you, THANK YOU for introducing me to this cake…there are no words adequate to describe this sublime, make my booty shake, questioning what else I have missed out on in my life, UNREAL cake. Amen.
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Mel — Reply
Oh my goodness, I am definitely going to try a blood orange version. YUM! So happy you love this cake, Sig!
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Janine VanO — Reply
I made this cake today and it is perfect! I agree that it would be a shame to put frosting or even berries or whipped cream on this cake, as it has a very delicate flavor. The powdered sugar idea is the best. Thank you! I will make this again soon.
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Laura — Reply
Delicious and very satisfying!
I used fresh yuzu zest and juice instead of lemon. Also used 50% almond flour / 50% regular flour.-
Mel — Reply
Thanks for detailing your changes! That’s great it worked with almond flour as part of the regular flour.
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Andrea Ford — Reply
Mel I just received your cookbook and couldn’t be more delighted. It’s so beautiful and has all of my favorite recipes along with so many more I can’t wait to try! What a labor of love you have created. Thank you for sharing your hard work. Your recipes have blessed the lives of my family. W we love to sit around the table and share one of your amazing meals. I can’t thank you enough. It is so amazing to have these recipes with beautiful pictures to add to my kitchen library. You deserve all the success that comes your way. Thank you!
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Mel — Reply
Thank you so much, Andrea! That meant a lot to me.
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Jill — Reply
I made this last week and it turned out great! Because of allergies, I made it with gluten free all purpose flour, oat milk and coconut cream (instead of the sour cream). I’m sure your way is better but for a gluten and dairy free cake, it was perfect! Also, received your cookbook today and homeschool may not happen!
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Mel — Reply
Hi Jill! That’s awesome your substitutions worked so well! And yay! So happy the cookbook came!
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Carol W. — Reply
I had never heard of an olive oil cake, so I was intrigued! Our missionaries from church came for dinner last week, and I made this for dessert — but didn’t tell them what it was until they tasted it and loved it! I watch a cooking show regularly, and my “presentation” was beautiful — a spoonful of homemade strawberry jelly on the plate, with a couple of blueberries and raspberries. I’ll definitely be making this again! So many of your recipes have become favorites, Mel — thank you!
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Mel — Reply
The presentation DOES sound spot on!!
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Leslie A Snow — Reply
Delicious cake! Thank you for the recipe
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Mel — Reply
Thanks, Leslie!
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Joy — Reply
I made the olive cake today and I must say it was so good and a very unique texture and flavor that I can’t get out of my brain ! Thanks Mel ! Love your recipes and eagerly awaiting your cookbook !
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Mel — Reply
Thank you so much, Joy!! Cookbooks are shipping today!
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Jenny B — Reply
I had no idea olive oil cake was a thing! I had an event that I needed a dessert for this week, so it was perfect timing. I did put a couple spoonfuls of batter in a ramekin to bake on the side so that I could pre-taste. It was delicious! I loved the hint of lemon and how moist it was. Mine didn’t seem to rise quite as much as yours, so maybe my ingredients were not quite as room temp as they should have been. And all my baking dreams came true, when I got rave reviews after the event and I was asked for the recipe. Thanks for another winner, Mel!
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Mel — Reply
Oh, yay, Jenny!! So happy this was well-received (and that you loved it!).
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Rikki — Reply
Amazing. I have made olive oil cake exactly one other time and didn’t love it. This recipe is SO GOOD. Unique flavor without being too much. I was heavy handed on the lemon zest and lemon juice on purpose – lemon is my favorite flavor. I dusted powdered sugar on top and it’s divine! For my second piece (ha!) – I had some leftover lemon syrup from the weekend (the food nanny via her instagram) and tried that cold on top with sliced strawberries… DROOL. So good!!
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Rikki — Reply
By the way – I used an 8-inch pan and it worked just fine!
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Mel — Reply
I’m so happy to read this, Rikki! Thanks for detailing your changes. SO, so happy you loved it!
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Pamela A — Reply
Can whole milk ricotta be used in place of the milk & sour cream? I have some ricotta I would like to use up
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Mel — Reply
I haven’t tried that – you could definitely experiment though. The texture of the cake might be a bit different (and flavor too, lacking the tang of the sour cream).
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Brianne — Reply
Can’t wait to make this. Very similar to the cake my great aunt used to make except instead of lemon she used orange zest and juice. Reminds me of my childhood. So good!
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Mel — Reply
Sounds like a great variation!
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Natasha — Reply
Do you think this would work in a springform pan? I only have 8 inch cake pans…
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Mel — Reply
Yes, should work just fine. I would line the pan fully with parchment so the batter doesn’t leak out the bottom
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Melody LeDoux — Reply
What about using flavored olive oils? Like lemon, lime or orange?
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Mel — Reply
Haven’t tried that, but I think it sounds like an excellent idea and would be so yummy.
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Lisa Grogan — Reply
Mel, I’m a long time super fan of yours! Been making your recipes for everyday, holidays, birthdays and today I made this cake when I got home from work because it has “olive oil” in the title! I am supposed to be on a heart healthy diet and my cardiologist is a big advocate of OLIVE OIL. So…olive oil and cake caught my eye. I have never heard of an olive oil cake…it did not disappoint! I couldn’t wait for it to cool completely and had to dive in. I had it along with a handful of blueberries and my tummy and HEART are happy!
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Mel — Reply
Oh, thank you, Lisa!! So happy you made this cake recipe so quickly and that you loved it. Thanks for letting me know!
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Ann — Reply
Does this cake freeze well?
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Mel — Reply
I haven’t tried freezing, but it should freeze quite well, I think!
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Vicky — Reply
I can’t wait to try this. Years ago I ate the most amazing olive oil lime cake at the Smithsonian Native American museum restaurant, and I have yet to encounter anything like it again. I bet lime would sub in great for the lemon in this!
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Mel — Reply
That sounds amazing, Vicky!
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Vicky — Reply
Finally made it (a couple of days ago!) and it is still so moist and delicious. I used lime zest and lemon juice. It would be amazing served with fresh summer berries, but even plain it is perfect.
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Mel — Reply
That’s fantastic, Vicky!
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Tiffany — Reply
Making an olive oil cake is on my personal things-to-make-from-scratch-this-year list! So excited to try this! You’ve saved me much time scouring the internet for the perfect recipe!
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Mel — Reply
Let me know what you think, Tiffany!
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