Amazing Olive Oil Cake Recipe

Ingredients

• 2 cups All-Purpose Flour (240 g, sifted)
• 1 teaspoon Salt (Kosher or table salt)
• 1 teaspoon Baking Powder (Double‑acting)
• 0.25 teaspoon Baking Soda
• 1.5 cups Granulated Sugar (300 g)
• 3 Large Eggs (Room temperature)
• 1 cup Olive Oil (240 mL, extra‑virgin, mild flavor)
• 1 tablespoon Lemon Zest (Zest of 1–2 lemons, avoid white pith)
• 1.25 cups Whole Milk (300 mL, room temperature)
• 2 tablespoons Fresh Lemon Juice (Seeded, no pulp)
• 1 tablespoon Powdered Sugar (For dusting pan edges)
• 2 tablespoons Granulated Sugar (topping) (Sprinkled on top for crunchy crust)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it heat up while you prepare the batter.

   Time: PT5M

   Temperature: 375°F

2. Combine Dry Ingredients

   In a medium bowl whisk together the flour, salt, baking powder, and baking soda until evenly distributed.

   Time: PT5M

3. Set Dry Mix Aside

   Transfer the whisked dry mixture to a small bowl and set aside.

   Time: PT2M

4. Beat Sugar and Eggs

   In a large bowl, add the granulated sugar and the three room‑temperature eggs. Using a hand mixer on high, beat until the mixture is light, pale yellow, and fluffy.

   Time: PT5M

5. Incorporate Olive Oil

   Switch the mixer to low speed and slowly stream the olive oil into the bowl, allowing it to emulsify fully before adding more.

   Time: PT2M

6. Add Lemon Zest

   Stir in one tablespoon of fresh lemon zest, scraping any zest that clings to the beaters.

   Time: PT1M

7. Mix Milk and Lemon Juice

   Pour the whole milk and fresh lemon juice into the batter and mix on low until just combined.

   Time: PT2M

8. Fold in Dry Mixture

   Gradually add the reserved flour mixture to the batter, folding gently until the flour is just incorporated. Stop mixing as soon as no streaks remain.

   Time: PT3M

9. Final Hand Fold

   Using a rubber spatula, fold the batter by hand a few more times to ensure ultimate control and prevent over‑mixing.

   Time: PT2M

10. Prepare the Pan

    Line the 9‑inch cake pan with parchment paper, then dust the parchment and pan sides with a light coating of flour and a pinch of powdered sugar.

    Time: PT3M

11. Transfer Batter and Add Topping

    Pour the batter into the prepared pan, smoothing the top. Sprinkle two tablespoons of granulated sugar evenly over the surface for a crunchy crust.

    Time: PT1M

12. Bake the Cake

    Place the pan in the preheated oven and bake for 40–45 minutes, or until a skewer inserted in the center comes out clean and the edges pull away slightly.

    Time: PT45M

    Temperature: 375°F

13. Cool in Pan

    Allow the cake to cool in the pan for 20 minutes before attempting to remove it.

    Time: PT20M

14. Invert and Unmold

    Place a second 9‑inch pan or flat plate on top of the cake, then carefully flip the pan and stand together. Lift the original pan, remove the parchment, and flip the cake onto a cake stand.

    Time: PT5M

15. Serve

    Slice and serve plain, or dress with whipped cream, lemon curd, or fresh strawberries as desired.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Salt: Sea salt
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Granulated Sugar: Caster sugar
• Instead of Large Eggs: Egg replacer
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Lemon Zest: Lemon extract (1 tsp)
• Instead of Whole Milk: Almond milk, Oat milk
• Instead of Fresh Lemon Juice: Bottled lemon juice
• Instead of Powdered Sugar: Granulated sugar dusted
• Instead of Granulated Sugar (topping): Coarse sugar

Equipment Needed

• Oven
• 9‑Inch Round Cake Pan
• Parchment Paper
• Mixing Bowls
• Hand Mixer or Stand Mixer with Paddle Attachment
• Measuring Cups and Spoons
• Microplane Zester
• Rubber Spatula
• Cooling Rack (optional)
• Skewer or Toothpick (optional)
• Cake Stand or Flat Plate

Critical Steps — Do Not Skip

• Do not overmix after adding the flour mixture; stop when just combined.
• Add olive oil slowly on low speed to create a stable emulsion.
• Dust the pan with flour and powdered sugar to ensure easy release.
• Sprinkle granulated sugar on top before baking for a crunchy crust.
• Test doneness with a skewer; it should come out clean and the edges should pull away.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil with a mild flavor to let the lemon shine.
• Room‑temperature eggs and milk incorporate more easily and give a smoother batter.
• For an extra‑crunchy top, sprinkle a thin layer of coarse sugar instead of regular granulated sugar.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 5 days.

Freezer: Wrap cake in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for 1–2 days if covered.

Make-Ahead Tips

• Bake the cake a day ahead and store it covered in the refrigerator; bring to room temperature before serving.
• The batter can be mixed up to the point of adding the flour mixture and refrigerated for up to 2 hours; finish the batter and bake when ready.

Frequently Asked Questions