Olive Oil Cake
This olive oil cake is infused with fresh orange zest and orange juice, it’s super moist and soft, and the best part is it’s especially easy to make. (Jump to Recipe)
The olive oil in this cake is substituted for butter (like in a regular cake recipe). This makes the cake super moist, more than butter ever could do. It is totally rich without being heavy, dense, or greasy! I dusted it with powdered sugar after has cooled down, but feel free to leave it as is or take an extra step and top it off with a sugar glaze.
Typical olive oil cake is infused with some sort of citrus. Here, I use orange zest and orange juice from the same orange. Another great option to use instead of orange (if you don’t have one on hand) would be to use a lemon. The lemon zest and lemon juice would still be the same amount as the orange zest and juice. The citrus adds a burst of refreshing flavor and just the right amount of tanginess in this cake.
If you love this cake, be sure to check these out! You’re going to love these recipes too!:
Chocolate Chip Cookie Brownie Bars (Brookies)
If you make this Olive Oil Cake, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Olive Oil Cake
Ingredients
- 1 cup extra virgin olive oil
- 1 1/4 cups whole milk, room temperature
- 1 1/2 cups granulated sugar
- 3 eggs, room temperature
- 1 tbsp freshly grated orange zest, plus 2 tbsp fresh orange juice
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Instructions
-
Preheat oven to 375 degrees F. Line a standard 9-inch round cake pan with parchment paper. Spray the inside with cooking spray. Set aside.
-
Combine olive oil, milk, and sugar in a large bowl and whisk together for 2 minutes. Add eggs, orange zest, and orange juice, continue to whisk for 1 more minute.
-
Combine flour, baking powder, baking soda, and salt in a separate bowl. Stir to combine. Add the dry ingredients into the wet ingredients and whisk the batter until well combined.
-
Pour batter into prepared baking pan. Place into the oven and bake until the cake is lightly golden and a toothpick inserted into the center comes out clean, about 40-45 minutes. Remove the cake once it's done. Let cool 15 minutes. Dust with powdered sugar and serve.
Recipe Notes
Store cake in an airtight container at room temperature for 5-7 days.
