Superb Olive Oil Cake – Mel’s Kitchen Cafe

This wonderful olive oil cake is straightforward to make and so scrumptious! The cake has a refined trace of lemon and stays extremely moist for days.

It took me years to lastly strive olive oil cake. As soon as I did, I lastly understood the hype! The olive oil taste is aromatic with out overpowering. It is among the most scrumptious muffins you’ll ever meet.

Triangle of olive oil cake on white cake server.Triangle of olive oil cake on white cake server.

One-Bowl Cake Batter

This cake is an easy, one-bowl marvel.

Listed below are few easy methods to make this simple cake further scrumptious:

  1. Use recent lemon zest and recent lemon juice. The lemon taste is refined, nevertheless it’s necessary!
  2. Don’t skip or skimp on the step that whips the sugar, lemon zest and eggs till thick and creamy.
  3. Ensure that eggs, bitter cream and milk are at room temperature. Annoying, I do know, however it is going to assist the cake rise and bake correctly.
  4. After including the dry substances, combine, however don’t over combine.

Sidenote: to keep away from small bubbles popping up on the floor or all through the crumb of the cake, calmly faucet the cake pan on the counter a number of occasions earlier than baking. You possibly can see from the photographs that the little bubbles don’t trouble me. 🙃

The Proper Olive Oil for Olive Oil Cake

Every single day extra-virgin olive oil works nice in olive oil cake. I take advantage of the Kirkland model from Costco. It’s not refined, pure or natural, though you possibly can mess around with any of these forms of olive oil.

If you happen to’re apprehensive about dumping in a wholesome dose of olive oil (normally reserved for savory meat- and veggie-cooking…no less than round right here) to a cake, of all issues, you aren’t alone.

This was one in every of my largest reservations about ever making (or heaven forbid, falling in love with) olive oil cake. Foolish me. That concern was utterly unfounded and all it left me with was years with out this magical cake in my life.

Whereas the olive oil definitely lends a singular, gentle and fruity taste to the cake, it isn’t over powering in a approach that’s off-putting or bizarre. It’s great! And it’s the key that enables this cake to remain moist for days.

Learn how to Serve Olive Oil Cake

I quite like the easy spherical olive oil cake served on a platter with a lightweight dusting of powdered sugar. It’s understated however elegant.

Serving the cake with recent berries and/or whipped cream (sweetened or not), can be extremely scrumptious.

The cake recipe may additionally simply be doubled to assemble and frost like a conventional layer cake, in case you’d like. Though, I’ve to be sincere, I believe this cake is greatest served a bit extra merely with out frosting that has the potential to overwhelm the delicately flavored cake.

Triangle of olive oil cake dusted with powdered sugar cut out of whole cake.Triangle of olive oil cake dusted with powdered sugar cut out of whole cake.

If, for no matter cause, you’ve got prevented making olive oil cake part of your life, I extremely encourage you to vary your methods. Like, instantly.

This easy cake is actually some of the scrumptious muffins I’ve ever had. It’s the good finish cap to a tasty dinner, and it could be pleasant served at a bridal or child bathe…or any variety of events!

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Triangle of olive oil cake with bite taken out with whipped cream and blueberries on white plate.Triangle of olive oil cake with bite taken out with whipped cream and blueberries on white plate.

Superb Olive Oil Cake

  • ¾ cup (160 g) granulated sugar
  • 2 massive (100 g) eggs, room temperature
  • 1 tablespoon recent lemon zest
  • cup (135 g) further virgin olive oil (see be aware)
  • ½ cup (113 g) bitter cream or plain Greek yogurt, room temperature
  • ¼ cup (62 g) milk (ideally not skim), room temperature
  • 2 tablespoons recent lemon juice
  • 1 ⅓ cups (190 g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • Powdered sugar, for dusting

Stop your display from going darkish

  • Preheat the oven to 350 levels F. Line the underside of a 9-inch spherical cake pan with parchment. Frivolously grease the underside and sides. Put aside.

  • In a big bowl, add the sugar, eggs, and lemon zest and beat with an electrical mixer (stand or handheld) till thick and lighter in shade, 2 to three minutes (do not quick this step).

  • Add olive oil, bitter cream, milk and lemon juice. Combine till well-combined.

  • Add flour, baking powder and salt. Combine till the batter is mixed and no dry streaks stay.

  • Unfold the batter evenly within the ready pan. If small air bubbles popping up on the floor or all through the cake crumb will trouble you, calmly faucet the cake pan on the counter three or 4 occasions earlier than baking.

  • Bake for 25 to half-hour till the highest of the cake springs again calmly to the contact and a toothpick comes out clear.

  • Let the cake cool within the pan for five to 7 minutes earlier than turning out onto a cooling rack or serving plate. Let cool utterly.

  • Mud the highest of the cake calmly with powdered sugar. Serve alone or with recent berries and/or sweetened whipped cream.

Olive Oil: I take advantage of Kirkland Signature (Costco) model further virgin olive oil for this cake. You possibly can experiment with various kinds of olive oil (may be labeled: gentle/refined/pure), however an day by day, good-quality further virgin olive oil will work nice.

Serving: 1 piece of cake, Energy: 233kcal, Carbohydrates: 23g, Protein: 3g, Fats: 15g, Saturated Fats: 3g, Ldl cholesterol: 37mg, Sodium: 84mg, Fiber: 0.4g, Sugar: 12g

Recipe Supply: from Mel’s Kitchen Cafe

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