Olive Oil Cake
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Don’t let the simplicity fool you—this lemon-scented olive oil cake is exceptionally good. It’s perfect any time of day, whether enjoyed on its own or paired with fresh fruit.
Sometimes, the simplest desserts are the most memorable—like this lemon-scented olive oil cake. The rich fruitiness of the olive oil not only perfumes the cake but also keeps it wonderfully moist for days. A bit of cornmeal mixed with the flour enriches the flavor and adds a delightful texture. It’s wonderful on its own, especially warm from the oven, but add some macerated strawberries, berry sauce, or a citrusy fruit salad on the side and it’s a whole new level of delicious. Since the flavor of the olive oil is prominent, be sure to use a good one (my favorite supermarket brand is Lucini).
“Wow is all I can say…I’ve never had nor made an olive oil cake before and you made it very easy! It was moist and flavorful with great texture.”
What You’ll Need To Make Olive Oil Cake
- All-purpose flour: Forms the structural base of the cake, ensuring a light yet sturdy texture. To ensure accuracy, measure the flour by spooning it into the measuring cup and leveling it off.
- Yellow cornmeal: Adds a slight crunch and subtle rustic flavor to the cake, balancing the smooth texture of the flour.
- Baking powder: Provides the leavening that gives the cake its airy rise, ensuring a soft, tender crumb.
- Salt: Enhances the flavors of the other ingredients, balancing the sweetness and bringing out the rich taste of the olive oil and citrus.
- Eggs: Create structure and provide moisture, giving the cake its delicate, spongy texture.
- Sugar: Sweetens the cake and helps create a moist crumb.
- Extra-virgin olive oil: Adds a rich, fruity flavor and contributes to the moist, dense texture of the cake. Be sure to use high quality olive oil; my favorite brand is Lucini.
- Milk: Balances the richness of the olive oil and eggs, keeping the cake light and tender.
- Vanilla extract: Enhances the flavor of the cake with its aromatic richness.
- Lemon zest: Provides bright, zesty flavor, enhancing the olive oil’s richness and cutting through the sweetness of the cake. No need for lemon juice here as the zest adds plenty of flavor.
- Macerated strawberries: Optional but add a fresh, sweet-tart contrast to the cake.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, add the flour, cornmeal, baking powder, and salt to a medium bowl.
Whisk together.
Add the eggs and sugar to the bowl of an electric mixer (either a handheld or stand mixer will work) fitted with the whisk attachment (or beaters).
Beat on high speed for 30 seconds.
Continue beating on high and add the oil in a slow, steady stream.
Reduce the speed to low and gradually pour in the milk. Add the vanilla and lemon zest and mix on low until combined.
Add the dry ingredients to the batter.
Beat on medium-low speed until evenly combined, scraping down the sides and bottom of the bowl as necessary. Do not overmix.
Pour the batter into the prepared pan.
Bake for about 35 minutes, until the top is golden brown and domed, and a cake tester inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 15 minutes.
Invert the cake to remove it from the pan and let cool on the rack until ready to serve.
Serve slightly warm or at room temperature.
Freezer-Friendly Instructions
The cake can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
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Olive Oil Cake
Don’t let the simplicity fool you—this lemon-scented olive oil cake is exceptionally good. It’s perfect any time of day, whether enjoyed on its own or paired with fresh fruit.
Ingredients
- 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup yellow cornmeal
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 3 large eggs
- ¾ cup sugar
- ⅔ cup good-quality extra-virgin olive oil, such as Lucini or Colavita
- ½ cup milk
- 1 teaspoon vanilla extract
- 1½ teaspoons packed lemon zest, from 2 lemons
- Macerated strawberries, for serving (optional; see note)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8-inch cake pan with nonstick cooking spray with flour. Line the bottom of the pan with a round of parchment paper (no need to spray the paper with cooking spray).
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In the bowl of an electric mixer fitted with the whisk attachment (or beaters), beat the eggs and sugar at high speed for 30 seconds. Continue beating on high and add the oil in a slow, steady stream. Reduce the speed to low and gradually pour in the milk. Add the vanilla and lemon zest and mix on low until combined.
- Add the dry ingredients to the batter and beat on medium-low speed until evenly combined, scraping down the sides and bottom of the bowl as necessary. Do not overmix.
- Pour the batter into the prepared pan and bake for about 35 minutes, until the top is golden brown and domed, and a cake tester inserted into the center comes out clean. Let the cake cool in the pan on a rack for about 15 minutes, then remove the cake from the pan and let cool on the rack until ready to serve. The cake can be served slightly warm or at room temperature. Serve with macerated strawberries, if desired. The cake will keep well for up to 4 days, under a cake dome or covered with foil at room temperature.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
- Note: To make macerated strawberries, combine one pound of strawberries (halved or quartered, depending on their size) with 2 tablespoons of sugar. Toss until the strawberries are evenly coated with the sugar. Let sit for about 30 minutes at room temperature, tossing occasionally, until the strawberry juices are released.
- Note: The nutritional information does not include the optional macerated strawberries.
Nutrition Information
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- Per serving (8 servings)
- Calories: 359
- Fat: 21 g
- Saturated fat: 3 g
- Carbohydrates: 39 g
- Sugar: 20 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 225 mg
- Cholesterol: 71 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hello – I have made this cake and love it! I would like to make it to serve 10 people and need to know the best way to do this so that it is a nice presentation with the macerated strawberries on the side. Would it work in a Bundt pan, doubling the recipe? A 10 inch springform? Any other thoughts? Thank you!
Hi Jane, so glad you like it! It would be fine to double the cake I’d stick to using a springform as I’m concerned it may stick to a Bundt pan. Hope everyone enjoys!
Great! Thanks! So would the 10 inch springform be the right size and work well for a double recipe?
Yes, it would be the right size and should work nicely. The bake time may be slightly different so keep a close eye on it.
Thanks, again! Your follow-up is always SOOOOOO appreciated!
Wow is all I can say…I’ve never had nor made an olive oil cake before and you made it very easy! It was moist and flavorful with great texture. I did add some orange peel zest and 1/2 tsp cardamom. Didn’t really taste them; I’d be inclined to add more next time. There will definitely be a next time, and soon! Thanks for the recipe and easy to follow directions, as usual.
Tried this recipe along with the one from King Arthur Flour. Personally, prefer the recipe here. Love the additional texture the corn meal adds to the cake and I reduced the sugar by 10% and found the sweetness just right. Had oranges on-hand so I used orange zest instead of lemon, but plan to try with lemon during the summer. Love how easy it is to put this recipe together (didn’t even use a mixer). Thank you for another great recipe!
We had friends over last night for dinner. I served this cake for dessert and it was delicious. So light with coconut whipped cream and Jenn’s macerated strawberries.
Every recipe we try is so delicious!
Jenn,
This cake is delicious – moist with a hint of lemon. I served it with lemon curd and also served it to others with ice cream. Both were delicious. I cannot try the freezing because aI have no cake left and will just have to make another one.
Thanks for an interesting recipe. I love it.
Carole Ann
This is fantastic! I used the olive oil I had in my pantry and couldn’t really taste it in the cake, so to me it was a wonderful lemon cake. I substituted coconut palm sugar for the cane sugar. I’ve only ever tried the store-bought lemon cakes that disappoint with their chemical/preservative aftertaste – this is worlds better. So simple to make too. It’s a keeper!
Followed this recipe to a tee, and the cake came out perfectly. So good and so easy!
I made the delicious simple olive oil cake. I wanted to let you know that I substituted the 3/4 cup of sugar for 1/4 cup of maple syrup & this cake is delicious. I’m sharing this should anyone want to substitute the sugar for a natural sweetener.
Thank you, as always, for all the delicious recipes that you share. Oh, and I need to mention how fantastic the “don’t let the screen go dark” option for when we’re following along and cooking! Genius I say, genius!
Did I do something wrong? I’ve had olive oil cake before (Ben’s Bread with a little cream and a passionfruit topping, delicious! Seattle loves olive oil cake) But the addition of the cornmeal left this tasting like a light, sweet cornbread rather than the concoction at Ben’s. It could be that the grit in your cornmeal mix was finer than mine. I don’t know. But I’m going to keep looking at OO cake recipes.