Olive Oil Cake
Indulge in the rich simplicity of this Olive Oil Cake, a Mediterranean-inspired dessert that strikes the perfect balance between rustic charm and light sophistication. Made with premium extra-virgin olive oil, freshly grated lemon zest, and a splash of lemon juice, this cake boasts a moist, tender crumb with a hint of citrusy brightness. The process is delightfully straightforward, combining pantry staples like all-purpose flour, sugar, and eggs to create a dessert that's as easy to whip up as it is to impress. Finished with a delicate dusting of powdered sugar, this cake is ideal for any occasion, whether served with tea in the afternoon or paired with berries and whipped cream for an elegant dinner-party finale. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this Olive Oil Cake is your new go-to recipe for effortless gourmet baking.
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Recipe Information
Ingredients
- 225 grams all-purpose flour
- 200 grams granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 180 milliliters extra-virgin olive oil
- 240 milliliters whole milk
- 1 tablespoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 3 units large eggs
- 1 teaspoon vanilla extract
- 30 grams powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, then line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a large bowl, whisk together the olive oil, milk, lemon zest, and lemon juice until smooth.
Add the eggs, one at a time, to the olive oil mixture, whisking well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix to ensure a tender crumb.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a cooling rack to cool completely.
Once the cake is completely cool, dust the top lightly with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
3693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.4 g | 265% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 3469 mg | 151% | |
| Total Carbohydrate | 426.7 g | 155% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 243.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 429 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
