Olive Oil Cake
Updated Jan. 27, 2022
- Total Time
- 1 hour, plus cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup/240 milliliters good-quality extra-virgin olive oil, plus more for the pan
- 2cups/255 grams all-purpose flour, plus more for the pan
- 1teaspoon kosher salt
- 1teaspoon baking powder
- ¼teaspoon baking soda
- 1½cups/300 grams granulated sugar, plus about 2 tablespoons for sprinkling
- 3large eggs, at room temperature
- 1tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice
- 1¼cups/295 milliliters whole milk, at room temperature
Preparation
- Step 1
Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
- Step 2
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- Step 3
In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
- Step 4
Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
Private Notes
Comments
This is one of my "back pocket recipes." Elegant, easy, frugal. Best of all it is endlessly riffable. I have swapped out the lemon zest for vanilla extract; almond extract and slivered almond/sugar topping; mini chocolate chips; minced rosemary. I bake it at 350 degrees for 45 minutes, then check for doneness every 5-10 minutes. Perfect. 375 degrees is too high for me and causes the top to brown way too quickly. I use a Nordic 9-inch round cake pan (the best!) and have no issues with spillage.
A 9-inch round cake pan was much too small for this recipe. It ran out over the sides - luckily I had it on a baking sheet. Use two 9-inch cake pans instead and split it between the two of them
This cake was so good, I surprised myself! Definitely use a springform pan, and check the cake every 5-10 minutes after 45 minutes. I ended up cooking for 60 minutes, but the top middle still had a little pudding consistency. This is GOOD. I probably could have baked five minutes less, but the cake was still delicious and moist. I served with marscapone whipped cream and balsamic strawberries. OUT OF THIS WORLD.
I love this cake.... but! I think it would be better to omit the sugar on top. Twice now I have carefully measured and sprinkled the augar on top, as per the directions. And both times the sugar baked into a kind of hard sugar pancake that separated from the top of the cake. Surely others must have encountered this? Perhaps, as commenter Isabelle points out, it's the oven temp?
Love this recipe I make it every time we have company though I am a novice baker. I am getting large air pockets do any of the seasoned bakers here know why and how to avoid that?
I read a lot of comments here and thought this would be great but it's not all that tasty in my opinion and very oily. I did use a 9" springform pan and it worked perfectly. I also baked it at 350 for 45 minutes as some commentators suggested. It was nice and light and looks very pretty. I think if I made it again I would use 1/2c olive oil and 1/2c yogurt and double the lemon zest.