Olive Oil Cake (2024)

This olive oil cake has a light and fragrant sponge texture with a hint of zesty lemon. Made in one bowl, it's a great beginner cake recipe!

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If you love the taste of olive oil, you’re in for a treat with this simple, moist, and wonderfully light olive oil cake. It’s made with extra virgin olive oil for that not only gives it moisture but also a subtle pleasant flavor. This is the perfect dessert with an afternoon cup of coffee or for any occasion.

The beauty of an olive oil cake that uses no butter is you don’t have to wait for the butter to come to room temperature before beating it with the eggs. It all folds together quickly and effortlessly.

Ingredients & substitutions

• Olive oil: Olive oil adds an amazing fruity flavor to this cake. It keeps the cake wonderfully moist and eliminates the need for butter. It’s the key ingredient in the recipe.
• Yogurt: Greek yogurt is best here to give it moisture and fat, but you can use plain as well.
• Eggs: To bind the ingredients together. You can also swap it for flax egg.
• Lemon: Use both the zest and juice in this recipe for a nice fresh and zingy flavor. You can also use orange juice and zest.
• Flour: All-purpose flour or cake flour is best for making the olive oil cake.
• Sugar: Any type of granulated sugar.
• Baking powder and soda: So that your cake rises when it is baked so that it’s light and fluffy in texture.
• Salt: A little salt really helps to bring out the sweetness in this cake.

How to make olive oil cake

1. Mix the dry ingredients together.
2. Add the yogurt, oil and room temperature eggs.
3. Whisk together until a smooth batter forms.
4. Add lemon zest and juice and mix.
5. Pour into a pan lined with parchment paper.
6. Bake until golden brown.

You can enjoy the cake as is without any topping and without it being too sweet if you’re looking for something simple – the perfect coffee cake! It’s light, buttery (with no butter) and just all around so pleasant!

Tips for making the cake

1. Use room temperature eggs. Because the yolks are softer at room temperature, they break much more easily and incorporate well into the other ingredients in the bowl.
2. Opt for cake flour if possible. While all purpose flour is used here for ease and convenience, using cake flour will make the texture of the olive oil cake a lot more light and airy.
3. Use oil rather than butter to grease your baking pan. Butter can actually cause the cake to stick to the pan. Or you can also line it with parchment for easy removal.
4. Mix your cake batter well. It should be smooth with no lumps for an even texture.

Frequently asked questions

This olive oil cake is a light, fresh and beautifully moist cake that is so easy to whip up. The olive oil taste is very subtle and is complemented well by the lemon zest in the recipe. Best part is that it seems like a fancy cake, but it is not only effortless, but also quite affordable.

More cake recipes:

• Baked Oats Breakfast Cake
• Turmeric Cake
• Cranberry Lemon Cake
• Crumbly Nutella Mugcake
• Cream Cheese Vanilla Cupcakes
• Cinnamon Coffee Crumb Cake
• Birthday Mug Cake

If you’vetried this healthy-ish feel goodOlive Oil Cakerecipe or any other recipe on FeelGoodFoodie, then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me onInstagramso I can repost on my stories!

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