Olive Oil Cake Recipe

Olive oil cake on a glass platter with lemon zest and powdered sugar on top

Course: Dessert, Snack

Keyword: olive oil cake, olive oil cake recipe, quick

Prep Time: 15

Cook Time: 27

Total Time: 1 5

Servings:

Calories: 350kcal

Author: Maureen Abood

Olive oil cake is ultra-tender and moist, with added richness from yogurt and freshness from lemon. Serve with sugared strawberries for a wonderful strawberry shortcake.

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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.

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