### Blog Post:
Olive oil cake recipe is your ticket to a sun-drenched, melt-in-your-mouth dessert with a vibrant citrus kick and a delicate, springy crumb! This olive oil cake recipe is luxuriously moist, barely sweet, and shines with notes of fresh lemon and fruity olive oil. It’s perfect for brunch, potlucks, holidays, or any time you crave an easy, elegant, crowd-pleasing treat. The best part? You don’t need any fancy equipment, and the entire process—from simple whisking to baking—is totally beginner-friendly. Let’s bake something swoon-worthy together, with my favorite olive oil cake recipe!
Olive Oil Cake Recipe: Easy One-Bowl Recipe Perfect For Brunch And Potlucks
Ingredients
- 1⅓ cups (170g) all-purpose flour Spooned, leveled. For gluten-free, see below.
- 1 cup (200g) granulated sugar Gives the cake just-right sweetness.
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 large eggs Room temperature for best lift.
- ¾ cup (180ml) extra virgin olive oil Choose good quality for the best flavor; fruity and mild is ideal.
- ½ cup (120ml) whole milk
- ¼ cup (60ml) fresh lemon juice About 1 large juicy lemon.
- 2 teaspoons lemon zest Finely grated
- 1 teaspoon pure vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round springform pan or regular cake pan. Line the bottom with parchment for easy release.
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
- Mix the wet ingredients. In a separate bowl or large measuring cup, whisk the eggs, olive oil, milk, lemon juice, lemon zest, and vanilla until smooth and creamy.
- Add wet to dry. Pour the wet ingredients into the bowl of dry ingredients. Whisk gently until just combined. Avoid over-mixing—stop when you don’t see dry flour streaks.
- Bake the cake. Pour the batter into your prepared pan. Smooth the top if needed. Bake for 38-42 minutes, or until the center springs back when touched and a toothpick inserted comes out with just a few moist crumbs.
- Cool completely. Let the cake rest in the pan for 15 minutes. Carefully release and transfer it to a rack to cool fully. Don’t skip this—olive oil cakes are moist and need time to set.
- 👨🍳 Chef's Hack: For a flavor and texture boost, brush the warm cake with 2-3 tablespoons of extra virgin olive oil before dusting with powdered sugar. This keeps the top extra moist and ensures a glistening, bakery-style finish!
- Serve and enjoy. Dust with powdered sugar if you like. Cut generous wedges and savor every tender, lemony bite.
Notes
🍽️ Recipe At A Glance
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Difficulty: Easy
- Servings: 8-10 slices
- Why This Recipe Works
- Ingredients You’ll Need
- Step-by-Step Cooking Instructions
- Recipe Variations & Dietary Modifications
- Serving Suggestions & Pairings
- Storage & Meal Prep Tips
- Nutritional Information
- Conclusion
- FAQ Section
Why This Recipe Works
This olive oil cake recipe stands out for its gorgeous texture and balanced flavor. The olive oil infuses every crumb with luxurious moisture and a faintly grassy, fruity aroma that you simply can’t replicate with butter. Fresh lemon zest adds lively citrusy brightness, while a splash of vanilla sings subtly in the background. The result? A cake that’s golden, airy, never greasy, and even better the next day.
Unlike butter cakes, this olive oil cake recipe stays ultra-soft and tender for days—perfect for making ahead or savoring leftovers. The one-bowl batter and no-mixer approach make it a dream for beginner bakers and busy weeknights alike. In short, it’s a dessert that maximizes flavor with minimal fuss, and adapts beautifully to all your favorite riffs.
Ingredients You’ll Need
- 1⅓ cups (170g) all-purpose flour – Spooned, leveled. For gluten-free, see below.
- 1 cup (200g) granulated sugar – Gives the cake just-right sweetness.
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 3 large eggs – Room temperature for best lift.
- ¾ cup (180ml) extra virgin olive oil – Choose good quality for the best flavor; fruity and mild is ideal.
- ½ cup (120ml) whole milk
- ¼ cup (60ml) fresh lemon juice – About 1 large juicy lemon.
- 2 teaspoons finely grated lemon zest
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting (optional)
Step-by-Step Cooking Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round springform pan or regular cake pan. Line the bottom with parchment for easy release.
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
- Mix the wet ingredients. In a separate bowl or large measuring cup, whisk the eggs, olive oil, milk, lemon juice, lemon zest, and vanilla until smooth and creamy.
- Add wet to dry. Pour the wet ingredients into the bowl of dry ingredients. Whisk gently until just combined. Avoid over-mixing—stop when you don’t see dry flour streaks.
- Bake the cake. Pour the batter into your prepared pan. Smooth the top if needed. Bake for 38-42 minutes, or until the center springs back when touched and a toothpick inserted comes out with just a few moist crumbs.
- Cool completely. Let the cake rest in the pan for 15 minutes. Carefully release and transfer it to a rack to cool fully. Don’t skip this—olive oil cakes are moist and need time to set.
- Serve and enjoy. Dust with powdered sugar if you like. Cut generous wedges and savor every tender, lemony bite.
Recipe Variations & Dietary Modifications
- Keto/Low-Carb Version: Swap out regular sugar for your favorite granulated erythritol or monk fruit blend, and use a low-carb flour replacement like almond flour (swap at 1:1 ratio by volume, but expect a denser, nuttier crumb). Decrease bake time slightly, checking for doneness at 30 minutes.
- Vegan/Vegetarian Version: Replace eggs with ½ cup unsweetened applesauce or 3 tablespoons ground flaxseed mixed with 9 tablespoons water. Use unsweetened almond milk in place of dairy milk. This may increase bake time by ~5 extra minutes.
- Gluten-Free Version: Use a cup-for-cup gluten-free all-purpose blend (with xanthan gum) in place of regular flour. Cakes may feel more delicate, so cool fully before slicing.
- Spicy/Mild Version: For a spiced twist, add 1 teaspoon ground cardamom or cinnamon to the dry mix, or infuse the batter with a pinch of black pepper. For those who prefer a more delicate cake, simply omit the lemon zest and increase the vanilla to 1½ teaspoons for a softer flavor profile.
For more cake variations, check out our Easy Lemon Pound Cake, or if you want a decadent alternative, try the beloved Easy Chocolate Cake.
Serving Suggestions & Pairings
Serving your olive oil cake recipe is about creating an inviting, joyful table. Dust generously with powdered sugar, or garnish with thin lemon slices and edible flowers for a festive touch. A dollop of lightly sweetened whipped cream, tangy crème fraîche, or thick Greek yogurt makes each bite extra luscious.
Pair it with a fresh fruit salad or roasted strawberries for brunch, or alongside an espresso or herbal tea for a cozy afternoon treat. For dessert, serve with macerated oranges and a drizzle of honey. This olive oil cake recipe also plays beautifully with lighter side dishes—like a Greek salad—or even as a not-too-sweet finish to a hearty meal.
Wine lovers: sip a crisp Prosecco, sparkling lemonade, or dry white wine with your slice!
Storage & Meal Prep Tips
This olive oil cake recipe stays tender and flavorful for several days. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days—just bring it to room temperature before serving for best texture.
To freeze, wrap slices individually in plastic wrap, then foil, and store in a freezer-safe bag for up to 2 months. Thaw at room temp and dust with fresh powdered sugar before serving.
For make-ahead ease: Bake the cake a day in advance. Its flavor deepens and the crumb becomes extra moist overnight—no need for any last-minute fuss!
Nutritional Information
Nutrition Facts (per serving):
Calories: 310 kcal | Protein: 4g | Carbs: 35g | Fat: 18g | Fiber: 1g
Want a detailed breakdown of the healthful fats in olive oil? Visit the Healthline Olive Oil Benefits Guide.
Curious about cake nutrition? The USDA FoodData Central has up-to-date information.
Conclusion
There’s simply nothing like the first slice of a homemade olive oil cake recipe—rich, sun-kissed, and brimming with lemony freshness. This olive oil cake recipe brings everyone to the table, whether you’re hosting or just craving something tender, light, and show-stopping. Don’t forget to snap a photo and share your masterpiece! I’d love to hear how your olive oil cake recipe turned out—leave a comment or tag us on social media. Happy baking from my kitchen to yours!
FAQ Section
Can I use a different oil or does it have to be olive oil in this olive oil cake recipe?
The authentic flavor and aroma comes from extra virgin olive oil, but in a pinch, you can use a mild oil (like grapeseed or avocado). However, you’ll miss the signature richness that makes this olive oil cake recipe unique!
Can this olive oil cake recipe be made gluten-free?
Yes! Substitute a gluten-free all-purpose blend for the flour (look for one containing xanthan gum). Your olive oil cake recipe will be a bit more delicate, so let it cool completely before slicing.
How do I know when my olive oil cake recipe is done baking?
Test with a toothpick: It should come out with a few moist crumbs, and the center should spring back when touched. Overbaking dries it out, so trust your senses and check gently after the minimum baking time.
Can I add fruit, chocolate, or nuts?
Absolutely! Fold in 1 cup of berries, chopped dark chocolate, or toasted nuts just before baking for extra texture and flavor. Try to keep mix-ins under 1 cup to avoid weighing the cake down.
Can I double this olive oil cake recipe for a larger crowd?
Yes, simply double all ingredients and bake in a 9×13-inch pan. Check for doneness after 40 minutes, as edges may finish faster than the center in larger cakes.
Do I need a stand mixer to make this olive oil cake recipe?
No special equipment needed! The olive oil cake recipe comes together smoothly by hand with a whisk and bowl, making it wonderfully accessible for all home bakers.