Olive Oil Cake

Why Make This Olive Oil Cake

Olive Oil Cake is a delightful dessert that combines simplicity with elegance. The use of olive oil adds a rich, yet subtle flavor, giving it a moist texture and a unique twist compared to traditional cakes. This cake is perfect for any occasion, from casual weeknight dinners to formal gatherings. Its light and refreshing taste, especially with hints of lemon, makes it a lovely choice for serving alongside a cup of tea or coffee. Plus, it’s incredibly easy to make, making it an appealing option for both novice and experienced bakers.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 8
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 250
• Protein: 3g per serving
• Carbohydrates: 33g per serving
• Fat: 12g per serving
• Fiber: 0g per serving
• Sugar: 14g per serving
• Sodium: 150mg per serving

How to Make Olive Oil Cake

Creating Olive Oil Cake is straightforward and rewarding. With just a few simple ingredients, you can whip up a delectable dessert that everyone will love. Follow along as we take you step by step through the process of baking this wonderful cake.

Ingredients:

• 1 cup olive oil
• 1 cup granulated sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup yogurt or buttermilk
• Zest of 1 lemon
• Powdered sugar for dusting (optional)

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Step 2: Mixing

In a mixing bowl, whisk together the olive oil and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition.

Step 3: Combining Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt or buttermilk, starting and ending with the dry ingredients.

Step 4: Adding Flavor

Mix in the lemon zest, ensuring it’s evenly distributed throughout the batter.

Step 5: Baking

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cooling

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Finishing Touch

Dust with powdered sugar before serving, if desired.

How to Serve Olive Oil Cake

Serve your Olive Oil Cake warm or at room temperature, sliced into wedges. It pairs beautifully with a dollop of whipped cream or a side of fresh berries for added color and flavor. Consider presenting it on a beautiful platter, and don’t forget to add a sprig of mint for a touch of elegance!

How to Store Olive Oil Cake

To keep your Olive Oil Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week. Ensure it’s wrapped tightly to prevent it from drying out. For even longer storage, you may freeze the cake for up to 3 months. Just make sure it’s well-wrapped to avoid freezer burn.

Expert Tips for Perfect Olive Oil Cake

• Use Quality Olive Oil: Opt for good quality olive oil for the best flavor. Extra virgin is a great choice and adds depth to your cake.
• Check Baking Time: Ovens can vary, so keep an eye on your cake after the 30-minute mark. A toothpick should come out clean when it’s perfectly baked.
• Zest with Care: When zesting, be careful to avoid the bitter white pith underneath the lemon skin, as this can affect the cake’s flavor.

Delicious Variations

1. Herb-Infused Cake: Add fresh herbs such as rosemary or thyme to the batter for a savory twist.
2. Fruit Additions: Fold in blueberries, raspberries, or chopped apples into the batter for added flavor and texture.
3. Chocolate Drizzle: Drizzle melted dark chocolate over the cooled cake for a decadent finish.

Frequently Asked Questions

• Can I use a different type of oil?
  Yes, you can substitute canola or vegetable oil, but olive oil gives the best flavor and texture.
• Do I have to use yogurt?
  No, you can replace yogurt with buttermilk or regular milk, but yogurt adds a nice tanginess to the cake.
• Can I make this cake ahead of time?
  Absolutely! This cake stays moist and delicious for several days, making it perfect for preparing in advance.
• Can I add nuts to the cake?
  Yes, chopped walnuts or almonds make a great addition. Just fold them into the batter before baking.
• What can I serve with Olive Oil Cake?
  This cake tastes wonderful with fresh fruit, whipped cream, or even a scoop of vanilla ice cream, adding a lovely contrast to its texture.

Conclusion

Olive Oil Cake is not only easy to make but also brings a delightful twist to your dessert table. Its rich flavor, combined with the lightness of the cake, makes it a favorite for any occasion. Whether you’re celebrating a birthday, hosting a brunch, or just treating yourself, this cake is sure to impress. Don’t hesitate to give it a try; you might just discover a new family favorite! Happy baking!

Olive Oil Cake

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• Author: alicia
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A delightful dessert that combines simplicity with elegance, using olive oil for a moist texture and a unique flavor.

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Ingredients

Scale 1x2x3x

• 1 cup olive oil
• 1 cup granulated sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup yogurt or buttermilk
• Zest of 1 lemon
• Powdered sugar for dusting (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, whisk together the olive oil and granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the yogurt or buttermilk, starting and ending with the dry ingredients.
4. Mix in the lemon zest, ensuring it’s evenly distributed throughout the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
7. Dust with powdered sugar before serving, if desired.

Notes

Best served with whipped cream or fresh berries. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 14g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10.5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 60mg