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    Home » Cakes

    Easy Olive Oil Cake

    Published: May 22, 2020 · Updated: Aug 5, 2020 by Neriz · This post contains some affiliate links.

    Jump to Recipe

    Have you tried baking with olive oil yet?  Start with this Simple Olive Oil Cake recipe, and you will undoubtedly get hooked. Delicious, light, and so easy to prepare. 

    An overhead shot of a newly baked olive oil cake, with some slices already served.

    Yep, this oil is not just for savory dishes; it's also excellent for cakes, cupcakes, and muffins.

    If you are not a fan of buttery cakes because you feel they're heavy, this is the perfect option. Light and subtly flavored, you can pair it with almost any type of beverage.

    Try it for your next dessert or coffee break!

    WHAT YOU NEED TO PREPARE THIS CLASSIC CAKE

    An image showing the ingredeints you need to prepare this delicious and easy olive oil cake.

    WHICH KIND IS BEST FOR BAKING?

    Get an extra-virgin kind that's fruity or mild.

    Do not use the strong, robust-flavored ones, although I have to admit; I love those too.  But certainly not for baking a cake.

    HOW TO MAKE THE BEST OIL CAKE

    Start by preheating your oven to 180°C (350°F) and preparing an 8-inch cake pan by greasing and dusting it with flour.

    Using a medium-sized bowl, sift, and mix all the dry ingredients - flour, baking powder, and salt (photo 1).

    First part of a collage of images showing the step by step process on how to make easy olive oil cake.

    On a separate bowl, mix eggs and sugar until it becomes creamy.

    Add and mix vanilla extract, lemon zest, and oil (photo 2).

    Slowly add some of the sifted dry ingredients, followed by a bit of the milk.  Mix and combine while adding everything in batches (photo 3).

    Second part of a collage of images showing the step by step process on how to make the best olive oil cake

    Once you get a smooth texture of the cake mixture, pour it into the greased cake pan (photo 4).

    Place pan in the lower part of the oven for thirty-five to forty minutes.

    Take the pan out of the oven and dust with powdered sugar.

    Serve with some fresh fruits, if you prefer.

    A closer shot of a newly baked oil cake, dusted with powdered sugar and garnished with berries.

    TOP TIPS ON MAKING THIS OIL CAKE RECIPE

    • Make sure you use room-temperature eggs.
    • Do not skip the sifting of all the dry ingredients to save time.  It helps in getting a smooth batter.
    • If you don't have a hand (or stand) mixer, a metal whisk and a rubber spatula would also work.
    • This recipe is perfect for an 8-inch cake tin, anything bigger than that would result in a thinner cake.
    • If you don't intend to dust the cake with powdered sugar for serving, then you can use a quarter of a cup of sugar instead of half a cup.
    An image of a slice of cake, served with some raspberries, dusted with powdered sugar and served with an espresso.

    FOR MORE DESSERT RECIPES, CHECK OUT THE FOLLOWING POSTS -

    • Chocolate and Beetroot Brownies
    • Easy Orange Pound Cake
    • Easy Cherry Muffins

    OR IF YOU WANT MORE IDEAS FOR CAKES, THEN CHECK OUT MY CAKE COLLECTION!

    An overhead shot of a delicious olive oil cake, dusted with powdered sugar.

    Easy Olive Oil Cake

    Thinking of making a cake without butter?  Start with this no-fuss cake, and you will undoubtedly get hooked. Delicious, light, and so easy to prepare.  (VIDEO BELOW)
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    Course: Dessert
    Cuisine: Other
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Servings: 12
    Calories: 192kcal
    Author: Neriz

    Equipment

    • 8-inch Cake Pan
    • Mixing bowls
    • Strainer for sifting
    • Hand mixer
    • Rubber spatula

    Ingredients

    • 1 & 1/2 cups flour
    • 1 & 1/2 tsp baking powder
    • 1/4 tsp salt
    • 3 medium eggs
    • 1/2 cup sugar
    • 1 tsp vanilla extract
    • 1 lemon, grated zest
    • 1/2 cup olive oil
    • 1/2 cup milk
    • powdered sugar, for dusting
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    Instructions

    PREPARING THE EQUIPMENT:

    • Preheat the oven to 180°C (350°F).
    • Grease an 8-inch cake tin and lightly dust it with flour.  Set aside.

    PREPARING THE CAKE BATTER:

    • Sift all dry ingredients - flour, baking powder, and salt into a medium-sized bowl. Mix to combine.
    • In a separate large bowl, combine eggs and sugar.  Mix until it becomes creamy.
    • Add vanilla extract, lemon zest, and oil.  Continue mixing to combine evenly.
    • Alternate in adding a third of the sifted dry ingredients and the milk while mixing continuously.  Do this in batches until everything is combined.
    • Once you get a smooth cake mixture, pour it into the greased cake tin.

    BAKING THE CAKE:

    • Place the tin in the lower half of the oven for 35 to 40 minutes.
    • Take the cake out of the oven and dust with powdered sugar.

    SERVING YOUR CAKE:

    • Slice and add some fresh fruits on the side, if desired.
    • Serve.

    Video

    Notes

    • Fruity or mild extra-virgin oil is excellent for this cake, not the strong-flavored ones.
    • Use room-temperature eggs.
    • Do not skip the sifting of the dry ingredients. It helps in not getting lumps in the batter.
    • Feel free to use a metal whisk and a spatula if you don't have an electric mixer.
    • This recipe is perfect for an 8-inch cake pan, anything bigger than that result in a noticeable thinner cake.
    • If you are not planning to use powdered sugar for dusting, increase the amount of sugar from 1/2 to 3/4 cup.

    Nutrition

    Calories: 192kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 130mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 76IU | Calcium: 54mg | Iron: 1mg

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