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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. The reason: oil makes for a tender, moist crumb (as it does in my moist Coconut Cake Recipe). Typically oil-based cake recipes call for neutral oil (such as vegetable, or seed oils likecanola, safflower, etc.–those are best organic, expeller pressed).
Olive oil is a terrific addition for adding its own fruity notes, a 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. EVOO is also excellent in my Olive Oil Brownies recipe.
This is an easy cake, one layer, and is wonderful eaten as is, with a dusting of confectioners’ sugar for beauty. It makes an A+ cake to serve as strawberry shortcake, with a spoonful of macerated (sugared) strawberries alongside. My special touch with those is always a whisper of rose water.
Ingredient Notes
Extra Virgin Olive Oil. While any EVOO will work in my recipe, I reach for the good stuff because it’s so nicely showcased in the cake. To me, that means a medium-bodied Lebanese extra virgin olive oil like the great ones in my shop.
Yogurt. My olive oil cake recipe is meant to allow the flavor of the oil to shine through. To my thinking that means keeping other flavorings subtle, and rounding out the richness with yogurt, one of my favorite cake ingredients. The acid in the yogurt does its job perfectly, adding even more moisture and tenderness. For yet another layer of brightness, a shower of lemon zest woken up with a swift rubbing together with the sugar is a perfect compliment. Discovery: even your dry lemons that have sat out on the counter too long can zest just fine into your cakeโฆ.
Variations and Tips
- Youโre making this cake often and want to change it up? Try orange or lime zest in place of lemon. Or use vanilla extract, coconut extract, or orange blossom and rose water instead of citrus.
- Stir in and top the cake with a dusting of chopped pistachio for festive color and flavor. To add the nuts, they should be ground; add just 1/3 cup.
- The cake serves as a wonderful shortcake with fruit compotes of any kind or as the cake layers in a trifle.
- Don’t over-stir the batter; allow it to be a little lumpy.
- Don’t skip lining your cake pan with parchment paper. This helps release the cake from the pan more easily (so it doesn’t break or crack!).
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 350ยฐF. 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.
Canโt wait to try it! Thanks so much !
Let us know what you think!