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Make Softest Olive Oil Cake from Scratch

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This wonderfully delicious and delicate cake, which utilizes only a few simple ingredients, allows the flower tones and delicate floral tones of the olive oil to shine through and shine through. This cake is comforting and simple to make, and it’s light, airy, and tangy all at the same time. This quick and simple cake can be whipped up in a haste, and it goes wonderfully as a treat alongside a hot cup of tea or coffee.

Unquestionably one of the best olive oil cakes ever! This cake has a rich flavor thanks to the extra virgin olive oil, which also helps to keep it moist and tender. Even if it doesn’t appear like much, I can guarantee you it’s a delicious cake that everyone will enjoy eating. In addition, you won’t need very much time to prepare this cake at all. The overall flavor is not overpoweringly fruity or citrusy, but it is nice and refreshing despite its lack of intensity in those departments.

This quick and easy cake is wonderful for occasions like as celebrations, get-togethers, or any time you have a want for something sweet. The list of ingredients is brief because all of the items are standard necessities found in any kitchen. Olive oil is a flavorful alternative to butter that may be used in baking. If you do not have any butter on hand but still want to bake a cake, olive oil can be used in its place.


  • Flour It is recommended that you use all-purpose flour in order to achieve the greatest and most consistent results.
  • Sugar—not only does the sugar make the cake sweeter, but when it is sprinkled on top of the cake before it is baked, it also creates a crunchy and sugary crust on top of the cake.
  • As leavening agents, I use both baking soda and baking powder in my cake recipe so that the crumb will turn out fluffy and light.
  • This cake has a great fruity flavor thanks to the use of extra-virgin olive oil. In addition to that, it gives the cake a wonderfully moist and tender texture. Although a pricey bottle is not required, a high-quality olive oil must be used in the cake because it serves as the key flavoring component. When compared to regular olive oil, which is produced by blending several types of olive oil and then processing them, extra-virgin olive oil has a smell that is more reminiscent of fruit than regular olive oil.
  • Milk Instead of the water that is called for in the recipe, use whole milk to make the cake if you want it to have a stronger flavor. The addition of milk imparts a greater degree of sweetness and velvetiness to the cake.
  • The flavor of only one lemon can be amplified by using both its zest and its juice. Don’t use bottled lemon juice because it can’t compare to the acidity and flavor of freshly squeezed lemon juice.


  • 2 cups all-purpose flour (240g)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ cups plus 2 tablespoons granulated sugar divided (325g)
  • 3 large eggs room temperature
  • 1 cup extra-virgin olive oil (240mL)
  • 1¼ cups whole milk (300mL)
  • 1 tablespoon fresh lemon zest (6g)
  • 2 tablespoons fresh lemon juice (30mL)


  • Calories: 548kcal 
  • Carbohydrates: 64g 
  • Protein: 7g 
  • Fat: 30g 
  • Saturated Fat: 5g 
  • Polyunsaturated Fat: 3g 
  • Monounsaturated Fat: 21g 
  • Trans Fat: 0.01g 
  • Cholesterol: 74mg 
  • Sodium: 421mg 
  • Potassium: 123mg 
  • Fiber: 1g 
  • Sugar: 40g 
  • Vitamin A: 164IU 
  • Vitamin C: 2mg 
  • Calcium: 94mg 
  • Iron: 2mg


Prep Time: 15 minutes

 Cook Time: 40 minutes

 Total Time: 1 hour 15 minutes

 Servings: 8 servings

 Calories: 548kcal


  • 9-inch round cake pan
  • Parchment paper
  • Mixing Bowls
  • Electric mixer or stand mixer


  1. In a medium basin, combine the dry ingredients, which include flour, salt, baking powder, and baking soda.

2. To create the frosting, place the sugar and eggs in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Using the mixer, beat the ingredients on high speed for about three minutes, or until the mixture is light and fluffy.

3. Olive oil ought to be gradually added while the mixer speed is kept on low.

4. Prepare the lemon zest in the fourth step.

5. Blend the milk, lemon zest, and fresh lemon juice together on a low speed.

6. While the mixer is on a low speed, gradually add the flour mixture and continue mixing until it is just barely combined.

7. Spread the batter evenly over the surface of a cake pan measuring 9 inches in diameter using a small offset spatula.

8. Sprinkle on top after adding the last two teaspoons of sugar. After 40 to 45 minutes in the oven, a pick made of wood should be able to be inserted into the center without contaminating the dish. The cake should be allowed to cool on a wire rack while it is still in the pan for a total of twenty minutes. Before cutting into the olive oil cake, let it to completely cool down on a wire rack.


  • It is very normal for your cake pan to look as though it is completely full. When it comes to a cake with only one layer, height is of the utmost significance. You may use this recipe to make a stacked and frosted cake by dividing the ingredients between two cake pans that are nine inches in diameter.
  • Utilizing a scale to determine the appropriate amount of flour to use will ensure that your results are always accurate and reliable. If you do not have a scale, fluff the flour by stirring it with a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. Instead of measuring the flour incorrectly, which would produce a dense olive oil cake, use this method instead.
  • If the eggs are at room temperature when they are added to the batter, the mixture will come together more smoothly. If you forget to bring the eggs out, you can rewarm them by placing them in a dish filled with hot water from the sink.
  • Zest the lemon before you squeeze it to get the most juice out of it. When zesting the lemon, you should only use the yellow part of the peel. The layer underneath, which is white and tastes bitter, is exposed.
  • You may get extra juice out of the lemons by rolling them on the counter while holding them in your palm.
  • If the mixture is overmixed, the cake will have a grainy and rubbery texture when it is baked.
  • Before you can remove the cake from the pan, you need to allow it some time to cool in there. If you don’t wait, the cake can crumble when you try to lift it, which would be a disaster.
  • The top of the cake won’t become too browned if the foil is used to create a tent over it.


Do you have any other oil options?

Extra-virgin olive oil has a unique flavor and texture that other oils can’t match. Changing the oil will diminish the delicious scent.

Does the cake have an olive oil flavor?

The olive oil flavor is not overpowering in this cake. Instead, you pick up on the subtle floral overtones and bright lemon aromas.

Where should I keep the cake?

The olive oil cake can be stored for up to 4 days at room temperature if stored in an airtight container. You’ll need to store the cake in the fridge if you add frosting or fruit to the top.

Please answer, I want to know if this cake can be frozen?

Sure, you can! After the cake has cooled to room temperature, wrap it securely in plastic and store it in the freezer for up to three months.

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