Olive Oil Cake | Life, Love and Sugar

I do know what you’re pondering—”Olive oil in cake!?” That’s what I believed once I first got here throughout the idea. It would sound uncommon, however belief me, it’s unbelievable. The olive oil makes the cake unbelievably moist and lends a refined, earthy sweetness to the flavour profile that’s completely complemented by a vibrant burst of lemon juice and zest. The outcome? A pleasant combine of straightforward and complex, rustic but elegant, all completed with a crackly sugar crust that’s as fairly as it’s scrumptious.

I like that, very like my Blueberry Streusel Espresso Cake, this recipe is flexible sufficient to function breakfast or dessert. So, seize your apron and prepare to bake your new favourite cake!

So Many Causes to Love This Olive Oil Cake

I fell in love with this cake at first chunk, and I wager you’ll, too. Right here’s why:

• The right taste combo. I’m obsessive about how the lemon and olive oil play collectively on this cake. The intense citrus completely balances the earthy richness of the olive oil. I simply love the flavour of the olive oil. Yum!
• Splendidly moist. The olive oil offers this cake an unbelievable texture. Each chunk is luxuriously moist and tender!
• Rustic but refined. This dessert strikes the right steadiness between simplicity and class. Straightforward to make (you don’t even want a mixer!), it has a singular, elevated taste that feels each homey and chic.

What You’ll Want

Buckle up and head to the grocery retailer! Right here’s what you’ll must make this simple olive oil cake. Take a look on the recipe card under for exact measurements.

• All-purpose flour – A 1:1 gluten-free flour also needs to work.
• Baking powder and baking soda – You want each leavening brokers to offer the cake the right rise and texture.
• Salt – As counterintuitive as it’d sound so as to add salt to a dessert, it brings out the flavors already naturally current.
• Olive oil – The olive oil makes the cake extremely moist, whereas additionally including nice taste. You’ll want to decide a top quality olive oil. Younger, additional virgin olive oils are my favourite. You’ll be able to substitute a ¼ cup of the oil with ¼ cup of milk to tone down the olive oil taste, in the event you’d like.
• Eggs – Massive and at room temperature, if attainable. They may combine extra simply into the batter.
• Granulated sugar – Most of it would go within the cake, however some will likely be sprinkled on prime to offer the cake a glistening, ever so barely crisp “crust.”
• Recent lemon juice – I extremely advocate squeezing lemon juice straight from the fruit. The flavour will likely be so significantly better than the bottled stuff.
• Lemon zest – Generally I’ll use orange zest right here as a substitute. Once more, you need it to be recent.
• Complete milk – I a lot favor entire milk to lower-fat dairy merchandise on this cake. It makes for the most effective texture. Nonetheless, you need to use an unsweetened, impartial nut milk in the event you’re avoiding dairy.
• Powdered sugar – Optionally available, however can use it to mud excessive of the cake when it’s cooled for a special look, slightly than utilizing lemon slices and berries.

Find out how to Make an Olive Oil Cake

Right here’s a fast have a look at make this fabulous dessert. You’ll want to scroll to the recipe card under for extra detailed directions.

• Pep. Preheat oven to 350°F and spray the underside and sides of a 9″ cake pan (ideally a springform pan) with non-stick. Line the underside of the pan with parchment paper.
• Mix the dry components. Whisk collectively the flour, baking powder, baking soda, and salt.
• Mix the moist components. Whisk collectively the olive oil, eggs, and sugar. Then, whisk within the vanilla, lemon juice, and lemon zest.
• Put all of it collectively. Combine half of the dry components into the olive oil combination, adopted by the milk. Then, combine within the remaining dry components.

• Bake. Pour the batter into the pan, sprinkle with granulated sugar, and bake for 45-55 minutes.

• Cool. Cool for quarter-hour in your springform pan (if utilizing an everyday cake pan, let it cool within the pan many of the approach). Switch the cake to a cooling rack to chill fully.
• Mud. Adorn cake with lemon slices and berries, or mud the cake with powdered sugar, slice, and serve.

Suggestions for Success

• Pan choice. A normal cake pan will work, however when you have a springform pan (that doesn’t leak), use it. It can make it a lot simpler to take away the cake.
• Measure rigorously. Particularly the flour. An excessive amount of flour will go away you with a dry olive oil cake, whereas too little will end in a sunken, inconsistently baked mess. Use a a meals scale for the most effective outcomes, or the spoon and stage technique.
• Don’t over-mix. When mixing the dry components into the batter, combine simply till the whole lot is integrated. Mixing previous this level may cause the glutens to overdevelop, leading to a troublesome, overly dense cake.
• Don’t over-bake. Verify the cake about 5 minutes earlier than the baking time is up, after which about each 5 minutes after that. Ovens are infamous for being finicky, and also you don’t need to over-bake this dessert. It can dry out.
• Observe persistence. Let the cake cool IN the springform pan for 15-20 minutes (double that in the event you’re utilizing a typical cake pan). In any other case, it would disintegrate if you attempt to take away it.

Variation Concepts

• Orange addition. For those who’d like to combine up your citrus, you completely can. Substitute half (or all) of the lemon zest with orange zest. It’s also possible to substitute a number of the lemon juice with orange juice in the event you’d like.
• Tone down the olive oil. If you need much less olive oil taste, you’ll be able to substitute a ¼ cup of the oil with ¼ cup of milk. Another choice is to make use of a special olive oil. I like the additional taste of the additional virgin olive oil, however a lighter one would work as effectively and has a extra refined taste.
• Doll it up. Serve this cake by itself OR doll it up with a drizzle of olive oil, whipped cream, and even some raspberry sauce. Strawberry sauce, blueberry sauce, or lemon curd can be wonderful, too.

Find out how to Retailer

• Countertop. As soon as cool, retailer any leftover olive oil cake in an hermetic container. It can hold at room temperature for as much as 5 days.
• Freezer. Seal your absolutely cooled leftovers in a freezer-safe hermetic container, or wrap it in a pair layers of clear wrap. You’ll be able to retailer this cake within the freezer for as much as 3 months. Enable the cake to thaw within the fridge, then deliver to room temperature earlier than having fun with.

Extra Easy Truffles

For those who love the easy class of this lemon olive oil cake as a lot as I do, you must attempt these different gloriously easy, completely fabulous goodies: