Olive Oil Cake Recipe (2024)

By Samantha Seneviratne

Olive Oil Cake Recipe (1)

Total Time
1 hour, plus cooling
Rating
4(5,819)
Notes
Read community notes

This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn’t eat it on a salad, it won’t be good in your cake.

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Ingredients

Yield:One 9-inch cake

  • 1cup/240 milliliters good-quality extra-virgin olive oil, plus more for the pan
  • 2cups/255 grams all-purpose flour, plus more for the pan
  • 1teaspoon kosher salt
  • 1teaspoon baking powder
  • ¼teaspoon baking soda
  • cups/300 grams granulated sugar, plus about 2 tablespoons for sprinkling
  • 3large eggs, at room temperature
  • 1tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice
  • cups/295 milliliters whole milk, at room temperature

Ingredient Substitution Guide

Preparation

  1. Step

    1

    Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.

  2. Step

    2

    In a large bowl, whisk together the flour, salt, baking powder and baking soda.

  3. Step

    3

    In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.

  4. Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

Ratings

4

out of 5

5,819

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Private Notes

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Cooking Notes

Isabelle

This is one of my "back pocket recipes." Elegant, easy, frugal. Best of all it is endlessly riffable. I have swapped out the lemon zest for vanilla extract; almond extract and slivered almond/sugar topping; mini chocolate chips; minced rosemary. I bake it at 350 degrees for 45 minutes, then check for doneness every 5-10 minutes. Perfect. 375 degrees is too high for me and causes the top to brown way too quickly. I use a Nordic 9-inch round cake pan (the best!) and have no issues with spillage.

Deb

non-dairy sub for the milk?

Julia

A 9-inch round cake pan was much too small for this recipe. It ran out over the sides - luckily I had it on a baking sheet. Use two 9-inch cake pans instead and split it between the two of them

Betsy

Would this be doable without an electric mixer of any kind? E.g., could you do it with just a spoon and a whisk?

Leilani

This cake was so good, I surprised myself! Definitely use a springform pan, and check the cake every 5-10 minutes after 45 minutes. I ended up cooking for 60 minutes, but the top middle still had a little pudding consistency. This is GOOD. I probably could have baked five minutes less, but the cake was still delicious and moist. I served with marscapone whipped cream and balsamic strawberries. OUT OF THIS WORLD.

Diane

I’ve used almond milk or cashew milk with good results.

Terry

I've made a similar cake with 3/4 cup of Almond Flour (or meal) ~~ quite successfully; In addition i've made it with both 'regular' olive oil and used other times Blood Orange Infused Olive Oil w/ Orange Zest or Persian Lime Infused Olive Oil w/ Lime Zest. I also use 1 1/2 cups of Ricotta, rather than milk. All that being said, i think i will try this recipe this week coming up.

LC

Extra batter makes delicious pancakes!

laurencooks

Wonderfully moist! Here are my edits:-Ran out of AP flour and only had 1.75 cups. I used 1/4 cup sweet rice flour since that’s what I had in my pantry, and the cake turned out moist, with a crunchy sweet crumb on top. - Spring form pan. The batter fit perfectly. - Unsweetened almond milk instead of regular milk - Almond extract, and orange zest and juice instead of lemon. I would use 1/4 cup less sugar next time as it was a bit sweet for me. Easy to make, and prep was short. Delicious!

Isabelle

I subbed Grand Mariner for the lemon juice, orange zest for the lemon zest, and baked in a springform. It got a nice rise, but a teeny bit darker on the edges than I would like so I might reduce temp next time. Served with crime fraiche and raspberries. Lovely, delicate flavor, not too sweet and great texture. Will make again.

Monica

Baked in a 9" springform pan with the bottom lined with parchment, baked 50 minutes, and substituted orange rind and juice for the lemon. GREAT recipe!!!

Greg

Beautiful cake but overflowed out of a 9”pan. Probably take 10-20% out of the mix and make muffins!Not particularly lemony - add more zest next time.

Jeff S.

Has anyone tried substituting almond flour for some of the wheat flour?

susan

This is a fabulous, sophisticated moist cake. But I do bake it at 350 in 9" pan about 40-45 min; 375 will overcook it without question. Added chocolate chunks - incredible taste and texture! A keeper basic recipe that you can experiment with - fruit, nuts, liquor, etc. Bundt or angel pan will help avoid slightly pudding-like center but I like it.

Mary

Just baked this and eating warm from the oven and it's fantastic. Followed the recipe except baked in a 9" square pan which was just the right size for the amount of batter.

Duane

Divine. Thought about cutting the sugar but was glad I left it in. I expected it was going to be like a pound cake, but turned out much more moist and complex. Made it as written, and served it with a lemon glaze that really took it to the next level. Next time will replace the lemon with orange or spirits for kicks. Seems like an infinitely tweakable recipe. Will make again soon, and I fully expect it to become a frequent visitor to our table.

LL

Too much sugar!!!

Enid Keyser

250gms sugar is sufficient.Regular granulated sugar gives a better rust than superfine.Add dried apricots and chopped pistachios to batter.Cut cake in half horizontally and spread apricot jam. Place other half on top.Ice with apricot jam and pistachios.

Easy and not too sweet

Made this as written except added 1t orange zest, and would add much more zest next time (maybe 1.5-2x). Interested in trying the almond flour semi-substitution some reviewers suggest, but it’s great as is. Will serve with honey whipped cream and possibly some fruit.

MaryBretired

Of course this can be made without a stand mixer. People made mayo & whipped cream & stiff peaked egg whites long before they had stand mixers. That being said, be prepared to whisk a lot and to truly drizzle in the olive oil. I don’t have a stand mixer. The cake came out fine!

Emily

Spread over two pans.

Rozie

Absolutely amazing! The olive oil and the lemon play together so well that it tastes almost like flowers. With a nice dollop of sourcherry jam it honestly made my day. I definitely will make again!

John

Delicious and super easy. Used a 9.5 inch round and it rose perfectly above the top without overflowing.

Ellen R.

I was so pleased with this cake. I am sorry I didn’t find the recipe sooner. It’s both moist and super late at the same time. Also, it will go really well with berries, whipped cream like any combination. I will use two or three lemons worth of zest and juice next time just to give it a bit more zing.

Ildiko

Tried this the other day. Used plain yogurt instead of milk, organic unrefined sugar, and the juice and zest from three lemons. Wow! It’s on my repeat list now. Had it with freshly whipped cream. Next time will also add some berries on top.

essa

The suggested pan size is too small I had to pour the batter into a bigger one. I wonder why the team behind NY cooking aren’t fixing the pan size although many comments mentioning the overflow issue!

JRR Tucson

I subbed 1 cup of maple syrup for the sugar and it was delicious with and moist with appropriate sweetness and just a hint of the maple flavor.

Lulu Doesn’t Cook

Oh. My. Goodness. Used a Bundt pan because, well, that’s all that was available and everyone loved the crispy, sugary crust. So simple. Amazing!!!

Leslie’s Garden

Just baked my first Olive Oil Cake using this NYT recipe and it is simply beautiful and smells phenomenal! I used a 9” nonstick springform pan. All the batter fit in with room to spare. Baked at 350 for 50 minutes: Perfection. I used 2 T lemon zest and 3 T fresh lemon juice, 1 t vanilla and sprinkled 2 T of Sparkling Sugar (King Arthur) on the top. Bon Appetite!

Kit

Delicious and not too sweet. About the cake pan size: I used a 2” deep 9” pan and though the cake puffed up above the edge while baking there was no overflow. I only had 1/2 a lemon so added a teaspoon of lemon paste and there was a nice balance between the fruity olive oil flavor and lemon. At 40 minutes, skewer came out dripping so baked for 50 minutes. Was moist but could have come out at 47.

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Olive Oil Cake Recipe (2024)

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