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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Comments
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Hi Jenn
Can I use classic olive oil instead of extra virgin oil for this recipe?
Thanks
Sindy
Sure, Sindy, that should be fine. Enjoy!
What brand of all purpose flour do you recommend?
I made this cake and it was fabulous!!
So glad you enjoyed it! My favorite brand of all-purpose flour is King Arthur.
Hi Jen- can I use buttermilk here instead of milk? I am a huge fan of buttermilk:)
Hi Beverley, I’d recommend sticking with regular milk here — sorry!
Hi Jen
Can I use classic olive oil for the olive oil cake recipe?
Sure, that should work. Hope you enjoy!
I’ve been on an olive oil lick lately and can’t wait to try this recipe! I have a 9” circular pan or a 6”, but not an 8”. Would you recommend using the 9”?
Hi Parker, I’d use the 9-inch pan. The bake time may be a minute or two shorter so keep an eye on it. Hope you enjoy!
Wonderful cake!
My cake is not what I expected. It tasted more like cornbread (tasty cornbread)…not sure what to think.
Hi Irene, it’s designed to have a bit of a cornbread taste but if you don’t like it, next time you can replace the cornmeal with more flour.
And could I replace the cornmeal with almond flour?
Sure, that should be fine. 🙂
Yes. Now that you mention it. I did.
Hi Irene, that explains it. You’ll get a taller cake if you use an 8-inch cake pan.
Did you double the ingredients in the cake you took a picture of. While wonderful mine did not rise as much
Hi Irene, I didn’t double the ingredients – is it possible you used a 9-inch cake pan instead of an 8-inch?
The best Olive Oil Cake I’ve ever had! The lemon is a fabulous addition. Not goin’ lie – I had to go back for a second serving of this dessert!
Can I use a 9-inch cake pan?
Hi Ashley, You can but the cake will be pretty thin. Also, it may take less time in the oven so keep a close eye on it. Please LMK how it turns out if you make it!
Made this cake today. It was super easy and everyone agreed it was delicious. Reduced the sugar but otherwise made it exactly as written. Served it with strawberries and a scoop of vanilla ice cream. But the cake was wonderful even without the strawberries and ice cream.