Description
This homemade Olive Oil Cake offers a moist and tender crumb with a subtle citrus aroma, making it a perfect light dessert or afternoon treat. Crafted with simple pantry ingredients and featuring a mild olive oil for a delicate fruity undertone, this cake is easy to prepare and baked to golden perfection, ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup olive oil (use a light, mild olive oil)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest (or orange zest)
- 1/2 cup whole milk (or non-dairy milk)
- 1 tbsp fresh lemon juice (or orange juice)
Optional Garnish
- Powdered sugar
- Fresh berries
- Whipped cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line the bottom with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside this mixture.
- Combine Wet Ingredients: In a large mixing bowl, whisk the olive oil and granulated sugar until they form a smooth and combined mixture. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and lemon zest to incorporate the citrus flavor.
- Add Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and fresh lemon juice. Begin and end with the dry ingredients, mixing just until everything is combined to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared cake pan. Place it in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, dust with powdered sugar and garnish with fresh berries or whipped cream as desired before serving.
Notes
- Use a light, mild olive oil to keep the flavor delicate and avoid overpowering the cake.
- You can substitute lemon zest and juice with orange zest and juice for a different citrus flavor.
- Do not overmix the batter once the wet and dry ingredients are combined to maintain a tender crumb.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, use non-dairy milk instead of whole milk.
