Description
This Olive Oil Cake is a moist, tender, and fragrant dessert that highlights the fruity flavors of light olive oil paired with fresh citrus zest and juice. Perfect for breakfast, tea time, or dessert, this cake is easy to prepare with simple ingredients and offers a delightful balance of sweetness and subtle tang. Garnished with powdered sugar and fresh berries or whipped cream, it makes for an elegant and flavorful treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup olive oil (use a light, mild olive oil)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (or orange zest)
- 1/2 cup whole milk (or non-dairy milk)
- 1 tbsp fresh lemon juice (or orange juice)
Optional Garnish
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line the bottom with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large mixing bowl, whisk the olive oil and granulated sugar until the mixture is smooth and fully blended. Add the eggs one at a time, beating thoroughly after each addition to incorporate air and ensure a smooth batter. Stir in the vanilla extract and lemon zest to infuse flavor.
- Incorporate Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and fresh lemon juice. Begin and end with the dry ingredients, mixing gently just until everything is combined to avoid overmixing which can toughen the cake.
- Pour and Bake: Pour the batter evenly into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Garnish: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. Once cooled, dust the cake with powdered sugar and garnish with fresh berries or whipped cream as desired for an elegant finish.
Notes
- Use a light, mild olive oil to avoid overpowering the cake with strong oil flavor.
- Alternating dry and wet ingredients ensures a tender texture without overmixing.
- Allow the cake to cool completely before garnishing to prevent melting of powdered sugar or whipped cream.
- For a dairy-free option, substitute whole milk with any non-dairy milk like almond, soy, or oat milk.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
