Olive Oil Cake

Name: Olive Oil Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 12
Ingredients: 1 ⅓ cups extra virgin olive oil; 3 large eggs; 1 ¼ cups whole milk; 1 ½ tablespoons grated lemon zest; ¼ cup freshly squeezed lemon juice; ¼ cup Limoncello (Grand Marnier, or Cointreau may be substituted); 1 ¾ cups granulated sugar; 2 cups + 2 tablespoons all-purpose flour; 1 ½ teaspoons kosher salt, or to taste; ½ teaspoon baking powder; ½ teaspoon baking soda; Confectioners’ sugar, for dusting

April 29, 2021

You may have seen olive oil cakes trending online recently, and for good reason - they are simple, tasty and moist.

For those who don't love overly sweet treats, this cake offers a superb lemon twist. We could not have packed more flavor into this creation even if we tried! With lemon zest, juice AND limoncello - this cake packs a punch!

You will also be happy to know, this cake recipe is one of the easiest to bake and clean up. One-bowl and no mixer required means you can easily pop this delicious dessert together, with no hassle.

We have said it before and we will say it again, olive oil is a game-changer when it comes to baking. Using high-quality olive oil will make your final product ultra-soft and moist. If you celebrate Greek Easter, this is the perfect dessert for Sunday! Drawing on traditional Greek flavors, olive oil cakes, like this one, have been a cultural favorite for centuries.

Olive Oil Cake

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

60 minutes

Ingredients

1 ⅓ cups extra virgin olive oil
3 large eggs
1 ¼ cups whole milk
1 ½ tablespoons grated lemon zest
¼ cup freshly squeezed lemon juice
¼ cup Limoncello (Grand Marnier, or Cointreau may be substituted)
1 ¾ cups granulated sugar
2 cups + 2 tablespoons all-purpose flour
1 ½ teaspoons kosher salt, or to taste
½ teaspoon baking powder
½ teaspoon baking soda
Confectioners’ sugar, for dusting

Directions

Preheat oven to 350°F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside.
To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.
Add the sugar and whisk to incorporate.
Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don’t overmix. The batter is on the thin side; this is normal.
Turn the batter out into a prepared pan and bake for about 45 to 60 minutes. Start checking after 40 minutes since all ovens vary. The cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
Allow the cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
Dust with confectioners’ sugar for a photo finish.