Irresistible Olive Oil Cake Recipe: Moist & Flavorful Delight
There’s something special about olive oil cake that just wraps around you like a warm hug. I remember the first time I tasted it—it was at a quaint little café in Tuscany while I was on a family vacation. The air was filled with the fragrant notes of fresh herbs and ripe olives, and the moment I took a bite of this cake, I was transported to a sunny Italian afternoon, where every lingering taste of olive oil danced with hints of lemon and almonds. Ever since that day, olive oil cake has held a cherished spot in my heart (and my kitchen). It’s moist, flavorful, and oh-so-easy to whip up, making it the perfect treat for any occasion.
This Olive Oil Cake is not just a dessert; it’s a celebration of simple ingredients coming together to create something truly special. The rich, fruity notes of the olive oil add depth, while a touch of citrus keeps it balanced and bright. The texture is tender yet sturdy—perfect for enjoying at breakfast alongside coffee, or as a delightful after-dinner treat. Let’s dive into making this delightful dessert that’s sure to impress!
Why You’ll Love This Recipe
- Easy to make with just one bowl—less cleanup is always a win!
- Olive oil keeps it wonderfully moist without a heavy feel.
- Bright citrus flavors lift your spirits, making it perfect for any occasion.
- A lovely canvas for creativity; add your favorite fruits or spices!
- Perfect with a cup of tea or coffee for a cozy afternoon snack.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- ½ cup extra virgin olive oil (the good stuff!)
- 1 teaspoon vanilla extract
- Zest of 1 lemon (freshly grated for the best flavor)
- Juice of 1 lemon (about 2 tablespoons)
- ½ cup whole milk (or your favorite non-dairy alternative)
- Powdered sugar for dusting (optional)
Note: Using high-quality extra virgin olive oil will elevate the flavor, so don’t skimp here. And fresh lemon zest will provide a brightness that can’t be beat!
Step-by-Step Instructions
- Preheat your oven: Set it to 350°F (175°C) and grease a 9-inch round cake pan with a little olive oil or line it with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- Combine the wet ingredients: In another bowl, beat the sugar and eggs. You want them well combined; this will help create a light texture. Stir in the olive oil, vanilla, lemon zest, lemon juice, and milk until everything is nicely blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and mix until just combined. Watch out! Don’t overmix—this could lead to a dense cake. A few lumps are totally okay!
- Bake away: Pour the batter into your prepared cake pan and spread it out evenly. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool it down: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This is the hard part—waiting for the cake to cool! The aroma is irresistible, I know!
- Dust with love: Once cooled, dust with powdered sugar for that little extra flair!
And there you have it! A simple yet delightful Olive Oil Cake that feels as special as it tastes.
Pro Tips & Variations
- Flavor variations: Consider adding in some almond extract or nutmeg for an extra layer of flavor.
- Fruity twist: Fold in some fresh blueberries or raspberries before baking for a fruity cake!
- Nutty addition: Slivered almonds or chopped walnuts can be a wonderful addition to the batter for some crunch.
- Dairy-free swap: Use a non-dairy milk alternative to make this cake suitable for a vegan diet. You can also swap out eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).
Serving Suggestions
This Olive Oil Cake shines on its own, but it loves to mingle! Serve it up with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. You could also enjoy it with a drizzle of honey or a smear of mascarpone for that extra touch of indulgence. Serve it alongside a steaming cup of espresso or tea for a classic afternoon treat, and don’t forget your favorite book or your best friend to share it with. It’s the perfect way to slow down and savor life’s little moments.
Storage Tips
This cake is perfect for making ahead of time! It can be stored at room temperature for up to 3 days in an airtight container. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the fridge; it should last for about a week. For longer storage, this cake freezes beautifully. Just slice it and wrap the individual pieces in plastic wrap, then place them in a freezer-safe bag. To enjoy, simply thaw at room temperature or pop it in the microwave for a few seconds.
FAQs
Can I use infused olive oil for this cake?
Absolutely! Infused olive oils, like lemon or rosemary, can add a unique twist to your Olive Oil Cake. Just keep in mind that the flavor may be more pronounced, so use a lighter hand in your measurements if you prefer a subtler taste.
Is this cake suitable for gluten-free diets?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure it contains xanthan gum for proper texture. The cake will still be moist and delicious!
Can I make this cake ahead of time?
For sure! This cake keeps well, making it perfect for prepping in advance. Just store it in an airtight container at room temperature for up to 3 days or refrigerate it for about a week. Let it come to room temperature before serving for the best flavor.
What’s the best way to serve it?
While this cake is delightful on its own, it pairs beautifully with whipped cream, a scoop of ice cream, or fresh fruits like berries. A sprinkle of powdered sugar or a drizzle of honey can add a lovely finishing touch.
Conclusion
There you have it, my dear friends! A wonderful Olive Oil Cake that is comforting, easy to make, and utterly delicious. I hope you find as much joy in baking and sharing this cake as I do. It’s perfect for a gathering with loved ones or a quiet moment with a cup of tea. I’d love to hear how yours turns out, so be sure to drop a comment below and share your thoughts or your own twists on this recipe. Happy baking!
Print
Irresistible Olive Oil Cake Recipe: Moist & Flavorful Delight
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Discover a moist & flavorful olive oil cake recipe that delights your taste buds. Perfect for any occasion, this cake is a must-try! (153 chars)
Ingredients
Instructions
Notes
A moist, flavorful Olive Oil Cake that combines rich fruity notes of olive oil with bright citrus flavors, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 8 servings
- Calories: 250
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
Keywords: Olive Oil Cake, Italian desserts, baking recipes, easy desserts, moist cake