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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)
Prep Time15 mins
Cook Time40 mins
Course: Dessert
Cuisine: Other
Servings: 12
Calories: 192kcal
Author: Neriz

Ingredients

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