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Olive oil cake is ultra-tender and moist, with added richness from yogurt in the mix.
Why bake a cake with olive oil? I have asked the same. Cakes, even our standard cake mixes, often call for oil as the primary fat component. The reason: oil makes for a tender, moist crumb (as it does in my moist Coconut Cake Recipe), a softness that doesn’t come across in even the best butter cakes (and olive oil is such a healthier fat choice!).
Typically oil-based cakes call for neutral oil such as vegetable oil. Olive oil is a terrific way to make an oil-based cake, adding its own fruity notes and complexity, to the flavor of the cake. With chocolate olive oil cakes, that complexity may not be quite as noticeable, yet still a terrific combo given the bitter and complex flavor notes in chocolate that pair so well with olive oil flavor, as in my Olive Oil Brownies recipe.
Why I Love this Cake
This is an easy cake! You don’t need to be a pastry chef to bring this one together, and the ingredients are basic and available at the nearby grocery store. It bakes up in a single layer, which always says easy to me. It is wonderful eaten as is, with a light dusting of confectioner sugar for beauty.
This is my go-to cake for strawberry shortcake, with a spoonful of macerated (sugared) strawberries or seasonal fruit alongside. A simple slice of this cake served with a cold glass of sweet dessert wine makes a sophisticated, lovely finish to a meal with company. It’s not just one of your dessert recipes–it’s equally delightful as an afternoon treat with a cup of tea!
Happy Baking!
– Maureen
Ingredient Notes
Extra Virgin Olive Oil. While any olive oil will work for a flavorful olive oil cake, use the best olive oil you have. A fruity olive oil is wonderful here, as is a light olive oil. Any of the Lebanese extra virgin olive oil available in my shop are great in this cake and a fun way to use the oils. You can use organic olive oil or any extra-virgin olive oil. Just know that the flavor of the oil will flavor the cake.
Yogurt. This ingredient is such a wonder in cakes! The acid in the yogurt does its job perfectly in baking, adding moisture and tenderness with a fine crumb.
For yet another layer of brightness that compliments the inherently citrusy aroma of olive oil, a bit of lemon zest works beautifully here. Discovery: even your dry lemons that have sat out on the counter too long can zest just fine into your cake…! Lemon juice is a fine substitute but it is not quite as lemony as the zest!
Variations and Tips
- You’re making this cake often as a go-to recipe and want to change it up?! For different flavor profiles, try orange zest in place of lemon. Additional flavors to try are vanilla extract, coconut extract, or a special twist with orange blossom water and rose water for floral notes.
- Make a Chocolate Olive Oil Cake with my simple, ultra-moist recipe.
- Use your favorite pan for this, as different size cake pan will do if you adjust bake times for thicker cakes. Bake a gorgeous bundt pan cake, or use loaf pan instead of a standard cake pan. A springform pan works but is not necessary here.
- This is the best cake for shortcake with fresh fruit or a compote with it!
- Make a trifle with the cake by breaking it up into chunks and layering in a trifle dish with whipped cream, pastry cream, and fresh fruit.
- Don’t over-stir the batter; allow it to be a little lumpy.
- Don’t skip setting up the prepared pan by lining your cake pan with parchment paper. This helps release the cake from the pan more easily (so it doesn’t break or crack!).
- I do call for the stand mixer to beat the whole eggs; you can use a hand mixer instead, but don’t skip this step for the best texture for the cake.
Storing Leftovers
Store the cake in an airtight container in the refrigerator for up to 5 days. Try to slice the cake as you go, and not slice more than you’ll be eating in one sitting, to prevent it from drying out.
If you’re storing this cake for more than a day, I recommend freezing it to maintain its freshness. Wrap either the whole cake or a portion of it tightly with plastic wrap before putting it in a freezer bag. You can keep them frozen for up to 3 months.
Olive Oil Cake Recipe
Ingredients
For the cake:
- 1/2 cup extra virgin olive oil, plus more to coat the pan
- 1 1/2 cups unbleached, all-purpose flour, plus more to coat the pan
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 lemons, zested
- 3 large eggs, room temperature
- 3/4 cup whole milk yogurt
- 1 tablespoon confectioners' sugar
Instructions
- Position an oven rack to the center of the oven and heat to 350°F. Use a paper towel or napkin to coat an 8-inch or 9-inch cake pan with a 1/2 teaspoon olive oil. Line the pan with a parchment circle, then coat the top of the parchment with a touch of oil.
- In a small bowl, whisk the flour, baking powder, and salt.
- In another small bowl, rub the sugar and lemon zest with your fingers to release the beautiful lemon oils. Whisk in the olive oil, eggs, and labneh.
- In the large bowl of a stand mixer fitted with the whisk attachment, beat the eggs and lemon sugar on medium-high speed until thick and pale yellow, about 2 minutes.
- Add the olive oil and beat until smooth, 30 seconds. Add the yogurt and beat until combined. Whisk in the dry ingredients until combined.
- Spread evenly in the prepared loaf pan and bake until deep golden brown, about about 36 minutes for an 8-inch cake and 27 minutes for a 9-inch cake.
- Cool the cake in the pan for 15 minutes, then remove the cake to a platter. Dust with confectioners' sugar (and lemon zest spirals, if you like). Cut in wedges and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What does olive oil cake taste like?
Olive oil cake relies on the oil for subtle, fabulous flavor, so make sure you are using high-quality extra virgin olive oil! It’s incredibly flavorful with a moist and tender texture thanks to the combination of the oil, yogurt, and eggs.
More Cake Recipes to try
You will love traditional Sfouf Cake, a moist Lebanese cake that’s a simple snack cake.
My Rhubarb Cake recipe goes a similar direction: easy, tender, fabulous!
Another single-layer, simple cake is my Cardamom Cake recipe, dusted with confectioners’ sugar and aromatic with cardamom.
Which is it? Baking powder or baking soda? Love your recipes! They are so close and in some cases identical to my late mom’s recipes. Can’t beat Lebanese cuisine.
The recipe is correct, baking powder!
I am making this olive oil cake today! The recipe I printed from your site originally had 2 tsp of baking soda.. but in directions said to add baking powder.. glad I caught it. I added Meyer lemon zest ..& Meyer lemon juice to the glaze.
Ann! I’m so glad you caught that too and I’m sorry! Your Meyer lemon additions sound delicious.
Can you substitute the yogurt with milk?
Fabienne, I would use buttermilk or add lemon juice to plain milk, so that you still get the acidic effect (moist, tender crumb) that yogurt lends.
I’ve been wanting to place an order for olive oil. Which one of the oils you sell would be best for this cake?
Doreen, wonderful, thank you! Try the Olive Harvest or the Lebanon Valley for the cake.
Can’t wait to try it! Thanks so much !
Let us know what you think!