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Olive Oil Cake

Desserts

Jennifer Scott
August 25, 2025

why make this recipe

Olive oil cake is a delightful and moist dessert that combines the rich flavor of extra-virgin olive oil with simple ingredients. This cake is perfect for any occasion. Whether you are serving it at a family gathering or enjoying it with a cup of tea, the light citrus notes and the subtle sweetness will please everyone. Its unique flavor profile sets it apart from traditional cakes, and it is also a great way to incorporate healthier fats into your dessert.

how to make Olive Oil Cake

Ingredients:

1¼ cups plus 2 Tbsp. extra-virgin olive oil, divided; plus more for pan
1 cup plus 2 Tbsp. (225 g) sugar; plus more
2 cups (250 g) cake flour
⅓ cup (32 g) almond flour or meal or (46 g) fine-grind cornmeal
2 tsp. baking powder
½ tsp. baking soda
½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
3 Tbsp. amaretto, Grand Marnier, sweet vermouth, or other liqueur
1 Tbsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
2 tsp. vanilla extract
3 large eggs, room temperature

Directions:

Preheat your oven to 400°F (200°C). Drizzle the bottom and sides of a 9-inch springform pan or a high-sided round cake pan with olive oil. Use your fingers to coat the pan evenly. Line the bottom with parchment paper and smooth out any air bubbles. Coat the parchment with more olive oil and sprinkle sugar inside, tilting to coat evenly and tapping out any excess.
In a medium bowl, whisk together the cake flour, almond flour or cornmeal, baking powder, baking soda, and kosher salt to combine and break up any lumps.
In a small bowl, mix together the liqueur, fresh lemon juice, and vanilla extract.
In a large bowl, use an electric mixer on high speed to beat the eggs, lemon zest, and sugar together until the mixture is light, thick, and pale. This should take about 3 minutes with a stand mixer or 5 minutes with a handheld mixer.
While the mixer is still running on high speed, slowly add in the olive oil until well incorporated and the mixture becomes even thicker.
Reduce the mixer speed to low and gradually add the dry ingredients in three additions, alternating with the wet mixture in two parts. Start and finish with the flour mixture. Fold the batter a few times with a rubber spatula to ensure everything is well combined.
Scrape the batter into the prepared pan, smooth the top, and sprinkle with additional sugar.
Place the cake in the oven and immediately reduce the temperature to 350°F (175°C). Bake the cake for about 40 to 50 minutes until the top is golden brown, the center is firm, and a toothpick inserted comes out clean.
Let the cake cool in the pan for 15 minutes, then poke holes all over the top with a toothpick. Drizzle with the remaining olive oil and let it cool completely.
When ready to serve, run a knife around the edges and remove the cake from the pan. For the best flavor, wrap the cooled cake in plastic or store it in an airtight container and let it sit at room temperature for at least a day before serving.

Do Ahead:

You can bake the olive oil cake up to 4 days in advance. Just make sure to store it tightly wrapped at room temperature.

how to serve Olive Oil Cake

Serve the olive oil cake as a standalone dessert or alongside fresh fruit or a light glaze. It pairs wonderfully with coffee or tea. For a special touch, you can dust it with powdered sugar or add a dollop of whipped cream for extra richness.

how to store Olive Oil Cake

Store any leftover olive oil cake in an airtight container at room temperature. It will stay fresh for up to 4 days. If you want to keep it longer, consider freezing it. Wrap the cake tightly in plastic wrap and then place it in a freezer-safe container. It can be frozen for up to 3 months.

tips to make Olive Oil Cake

Use high-quality extra-virgin olive oil for the best flavor.
Ensure your eggs are at room temperature to help the batter mix better.
Do not overmix the batter, as this can make the cake dense.
Allow the cake to cool fully for improved texture and flavor.
Experiment with different citrus flavors by adding orange zest or juice in place of lemon.

variation

You can customize the olive oil cake by adding chocolate chips, nuts, or dried fruits to the batter. For a different taste, try using flavored olive oils or experimenting with various liqueurs.

FAQs

1. Can I use a different type of oil instead of olive oil?
Yes, but using olive oil gives a unique flavor. Using a lighter oil may change the cake’s taste.

2. Can I make this cake gluten-free?
You can substitute the cake flour with a gluten-free blend, but make sure to add a bit of xanthan gum for proper texture.

3. How can I tell when the cake is done?
The cake is done when the top is golden brown, the center is firm to touch, and a toothpick inserted comes out clean.

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Jennifer Scott

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