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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Beautiful cake! Very moist and lemony! Perfect anytime.
If i make this in a square cake pan would you use a 9 inch or 8 inch? Thanks.
Hi Randi, I’d go with the 9-inch square. Hope you enjoy!
What a beautiful cake! I didn’t have two lemons so I used orange zest as well and it was lovely. Would add even more zest next time. My cake wasn’t done at 35 minutes so I did an additional 7 and it was just the tiniest bit overdone so next time I’ll do 40 minutes. This cake is perfect for company or with an afternoon tea.
I made this with gluten free King Arthur 1:1 flour and cut oven temp to 325 degrees due to using gf flour. Absolute perfection! Thank you so much Jen for the wonderful recipes! My husband was diagnosed with a gluten intolerance a couple years ago and it was a real challenge at first for our family to adapt. That being said, your blog has become my go to place for meal inspiration! Every single one of your recipes come out beautifully every time with the gluten free substitutions! Even the pecan shortbread cookies-which was one I was skeptical about, but they turned out perfectly and held together well! I get so many compliments with all the recipes and no one ever suspects they’re gluten free- they’re that good! 😉
💕
This cake is delicious, and so easy! I served it with the macerated strawberries.
I wonder how this would be if I used orange zest instead of lemon? I think the orange flavor would go well with strawberries…
Hi Linda, I think orange zest would work beautifully!
Hi, what’s the depth of your cake pan please? I bought an 8-in cake pan specifically for this recipe but when it arrived had a very shallow depth!
Hi Nour, my cake pan is 2 inches deep. Most round cake pans are between 1 1/2 and 2 inches deep.
Do you think I could substitute milk for almond milk as we can’t have dairy.
Sure — hope you enjoy!
This cake is so easy to make and is so tasty with the macerated strawberries. Thank you for an amazing recipe!
I was wondering if it would be as good if blueberries are used instead of strawberries?
I think blueberries would be geat too (and glad you enjoyed the cake)!
Delicious but it didn’t turn out to be the color of your cake, more pale yellow!