Olive Oil Cake

Up close shot of slice of cake on a white plate with whipped cream, strawberries, and fork on a peach colored table.

5 from 3 votes

This classic Olive Oil Cake is the perfect thing to make for Spring and Summer. You're guaranteed to enjoy the most lightest, fluffiest, moist cake topped with a sifted powdered sugar and fresh berries of your choice!

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Keyword: baked, cake, citrus, dairy-free, dessert, easy, family-friendly, kid-friendly, olive oil, spring, summer, vegan, vegetarian

Servings: servings

Calories: 549kcal

Author: Shanika

Ingredients

CAKE:

1 cup Extra virgin olive oil (See Q + A section for best olive oil options)
2 cups organic all-purpose flour
1 cup organic cane sugar
¾ cup organic brown sugar
1 ½ tsps baking powder
½ teaspoon sea salt
3 large eggs, at room temp.
2 tsps vanilla extract
1 teaspoon lemon zest
1 cup Buttermilk (You can use heavy cream or your fave plant-based milk + 1 tablespoon lemon juice; See Notes)

TOPPINGS:

Organic powdered sugar, sifted
Fresh berries

US Customary - Metric

Instructions

TO MAKE THE CAKE:

Begin by preheating the oven to 350 degrees Fahrenheit. Lightly grease (w/ olive oil or spray) and line the bottom with parchment round paper of a 9-inch round cake pan.
In a bowl, whisk together the flour, baking powder, and sea salt until combined. Set aside.
In a bowl, add the olive oil and sugars, beating them together using a hand-mixer (on high-speed), until wet and combined, about 2-3 minutes.
Reduce the speed and add in the eggs (one at a time), vanilla, milk, and the lemon zest followed by the dry ingredients, mixing everything together until well combined and smooth, about 1-2 minutes. NOTE: DO NOT over-mix!
Pour batter into prepared pan, spreading everything around for a perfect evenness.
Bake for 30-35 minutes, or until the center of the cake comes out clean when tested with a toothpick or butter knife.

REMOVE CAKE + LET IT COOL:

Once done, remove the cake from the oven and let cool for about 10-15 minutes before carefully lifting it from the pan and unto a serving platter or plate.
Top with sifted powdered sugar and/or fresh berries, if desired.
Slice and serve with a bit of ice cream or whipped cream for an extra treat!
Bon Appetit!

Notes

STORAGE: Keep cake leftovers stored for up to 4 days in the fridge. Keep it in an airtight container to keep the cake from drying out. You can also freeze the cake tightly wrapped in plastic wrap for up to 3 months. Before serving, defrost the cake on the counter.
FLOUR: You can also use cake flour in place of all-purpose flour for a fluffier texture.
DAIRY BUTTERMILK: Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens. For the dairy-free buttermilk, mix together your plant-based milk with the lemon juice.
VEGAN OPTION: To make this cake entirely dairy-free + vegan, simply omit the eggs and be sure to use plant-based milk to create your "buttermilk".

Nutrition