Olive Oil Cake
A golden, citrus-kissed cake made with rich olive oil and simple ingredients—this olive oil cake is light, moist, and elegant with a rustic charm. Perfect with tea, brunch, or dressed up with whipped cream and berries, it’s a one-bowl wonder that tastes better the next day. No mixer required, just a whisk, a bowl, and your favorite olive oil. Whether you’re baking for friends or just treating yourself, this cake delivers big flavor with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- ¾ cup extra virgin olive oil (mild and fruity)
- ½ cup buttermilk
- Zest of 1 orange
- ¼ cup fresh orange juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, whisk sugar and eggs until frothy.
- Add olive oil, buttermilk, orange zest and juice, and vanilla. Mix until smooth.
- Fold in dry ingredients until just combined.
- Pour into prepared pan. Smooth the top.
- Bake for 40–45 minutes or until golden and a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then turn onto a wire rack. Cool completely before serving.
- Dust with powdered sugar before serving.
Notes
- For a lighter texture, substitute half the flour with cake flour.
- Letting the cake rest overnight enhances its flavor.
- Optional: Add a simple orange glaze for extra sweetness.
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 20g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Find it online: https://interbites.com/olive-oil-cake/