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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Hi Jenn,
Can I cook this in cupcake papers?
Sure, Elif, that should work. And while it’s fine to use liners, I think you can get away without them.
Hi. I see that you suggest a 9 inch pan, if using a square one. If I have only an 8 inch, is that a problem? What adjustments would I need to make to have the cake come out well? I made it in a 9 inch round (it was delicious!), but it would be easier to freeze with square. Plus, any suggestions about best way to freeze leftover cake? Thanks!
Hi Jane, An 8-inch square pan should be fine with no modifications. And 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. (I’ve added freezer-friendly instructions to the bottom of the recipe.)
Thanks. As always, you respond so quickly and with such great, easy to understand advice! Totally appreciate all of that.
I love your recipes and always have good results. What can I use instead of milk? My DIL is breastfeeding and the baby can’t tolerate any dairy products.
Hi Katherine, You can use a dairy-free alternative like almond or oat milk. And so glad you like the recipes! 😊
Would it be okay to use an orange- or lemon-infused olive oil for added flavor?
Sure – that sounds like an interesting twist!
This was delicious! Everyone enjoyed eating it. My only change was to use almond milk instead of dairy milk for my kosher friends.
Wow! This cake is amazing! I replaced 1/3 of the regular EVOO with Sicilian Orange EVOO. I also took your advice to another reader, who wanted to reduce the cornmeal, and used half the amount and made up the rest with extra flour. The cake rose beautifully, and is so light and flavorful. Thanks for another amazing recipe Jen! My neighbor described the cake as “luscious!”
I made this cake yesterday. It was a bit disappointing. I did use a 9×9 pan because i didn’t have a round one. Would have been better in the 8×8 as it was quite flat which made it a bit drier. I have it on the counter with abit of saran, is drying out quickly. I also did the lemon glaze which helped a bit.
Hi Jenn, Your recipes are approachable and always a hit, thank you for sharing them! Would this olive oil cake recipe work in 5 3/4″ x 3 1/4″ x 2″ mini loaves? What would the oven temp and bake time be?
Hi Angela, Glad you like the recipes! I think mini loaf pans should work here. I’d keep the oven temperature the same. I’d guesstimate they’ll need about 30 to 35 minutes, but keep a close eye on them! Please LMK how they turn out. 🙂
So far, I followed all your recipes with 100% success. But, this time, my cake just did not rise and it seems to be underbaked even though it stayed in the oven a little bit longer than your suggested time. I have a new oven now, maybe that is the reason.
Hi Ira, I’m sorry you had a problem with this! Have you used that oven to bake yet? If not it may very well be the source of the problem. Here are some tips for checking your oven temperature.
Wow, AMAZING cake! So soft, not too sweet, and a delightful surprise of a faintly nubby texture from the cornmeal. And the cake holds up remarkably well for several days on the kitchen counter under my cake dome.
I drizzled a lemon glaze on top (see Jenn’s glaze recipe under Lemon Pound Cake), which prettied up the admittedly homely-looking cake, and added an extra lemon-y layer. I used soy milk in place of regular milk to make it completely dairy-free, and it worked beautifully.
Such a wonderful result from so little work. Imma bake this again for Sunday brunch. Jenn is a superstar!
Perfect! Very moist and lemony!
I used a square 9” cake pan since it had more depth than my round pan which was a good idea. The cake rises nicely!
Great cake for anytime of day!