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Olive Oil Cake
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- Total Time
- 1 hour, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
- 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
- 1½cups/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
- 1¼cups/295 milliliters whole milk, at room temperature
Preparation
- 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.
- Step 2
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- 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.
- Step 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.
Private Notes
Cooking Notes
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.
non-dairy sub for the milk?
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
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.
Would this be doable without an electric mixer of any kind? E.g., could you do it with just a spoon and a whisk?
I’ve used almond milk or cashew milk with good results.
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.
Extra batter makes delicious pancakes!
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!
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.
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!!!
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.
Has anyone tried substituting almond flour for some of the wheat flour?
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.
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.
Cake was amazing! Not too heavy, with a nice light lemon flavor, I would say the lemon adds a nice background note to complete the flavor profile, rather than make it a "lemon cake". It would be great for brunch, dessert or a snack. After tasting the batter, I did add more lemon zest (about 1 Tbsp), otherwise the only changes were to account for altitude. ALTITUDE ADJUSTMENTS (5280 ft.): 275 g flour 0.5 t baking powder 275 g sugar 3 XL eggs 315 ml milk
Really a perfect cake for spring and summer. I used a large Bundt pan, coated with olive oil and sugar. No parchment. Mixed lemon zest with 210 grams of sugar, then proceeded with recipe. Baked 37 minutes.
We did everything exactly to the directions and my most important comment is that our cook time was at least 5 to 10 minutes longer than recipe states before it was fully cooked. Your 9 inch pan should be the higher sided one, it does grow. Ours is at least 2 inches high: Nordic pan. This is a FABULOUS cake that is even better the next day. Also lends itself nicely to a small amount of fruit compote, ice cream or whipping cream . Just lovely and I look forward to making again and again.
I have made this wonderful cake twice, both times in a round cake pan, with no problems. It is also not difficult to turn it out onto a plate and flip it back onto the rack. The cake is firm and does not break. The baking time of 45 minutes is not nearly enough for my oven, though, and I needed to bake it for more than an hour. Again, this was not a problem as it is not a fragile cake and doesn't become overly brown easily. Five stars for this delicious, sophisticated dessert.
I just made this and used a 9” springform pan. Followed the directions exactly. It came out picture perfect, no spilling. Tastes wonderful.
I have a huge problem with this recipe, and it’s that I can’t figure out how to not eat the whole cake by myself in one sitting. I swear this cake triggers something in my lizard brain. It’s just so perfectly moist and delicately flavored; once I have started nibbling at it, I cannot stop. The 9 inch springform pan baking for 45 minutes worked perfectly. I added a little vanilla and coated the pan with sugar after greasing.
Omg I made this on a whim and very last minute because I wanted to try using orange blossom water and this cake IS brat wow the texture is out of control, so soft and delicate, the crumb is incredible. Can be customized in so many ways also, I can’t wait to spin this recipe many times to come.
This cake is amazing and so delicious! The recipe I very clear and easy to follow. The cake turned out with a lovely flavor and a wonderful texture. I also used this recipe to make cupcakes! Yum!!!
The batter for this cake tastes AMAZING. I used Bono Sicilian evoo. The subtlety of the lemon flavor really allows the evoo to shine. Per readers' comments, I used a 9" springform pan. The only thing is, the interior of the cake was like SOUP and I couldn't get it to bake! I wound up carefully inverting the cake, stirring about 1/2 cup of cassava flour in the middle, and baking it another 20 minutes. Cassava flour absorbs more moisture, so next time, I'll try all cassava flour.
Thought I ruined this, did not ruin this. Ended up splitting into two pans to be on the safe side, could do it all at once in my springform next time. Was a little heavy-handed with the lemon zest on purpose. Took suggestions here to cut back by 1/4 cup of sugar, grateful that I did. This was would have been overly sweet with 1.5 cups of sugar. Baked simultaneously as directed - 375 F for about 40 mins. Took it out a bit early since I used two pans. Looking forward to playing with the flavors.
What is the least amount of sugar I can get away with in this recipe and still have it turn out okay?
Have never baked a cake before, I didn’t even have an electric mixer, and it turned out so tasty with just whipped cream on top. The olive oil makes all the difference!
I have made this cake at least 5 times and is a reliable cake you can make quickly. It’s so moist and lemony. It’s reminiscent of a pound cake, but lighter. I accidentally added the lemon juice to the oil and sugar and it wasn’t a problem. I also use a spring form pan since this would overflow a standard cake pan. I highly recommend this cake!
I first made this delicious cake using AP flour in an 11 inch round pan and came out lightly dense (in a good way) with a strong olive oil aroma which was beautiful. The second time preparing it I used cake flour in a 9 inch squared pan (measured by grams, not cups) and baked it for about 35 min since cake flour has less protein which shortens the baking time, and it came out like a totally different cake! It was like a perfect fluffy pound cake with a subtle olive oil taste. I love this recipe!
Perfect cake! Used almond milk, 1/4 cup less sugar and baked with cut strawberries on top a la Marion Burros Plum Cake!
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