What makes olive oil cake different from traditional butter cakes?

Olive oil cake uses olive oil instead of butter, which gives it a moist texture and a subtle fruity flavor. Unlike butter, olive oil remains liquid at room temperature, contributing to a tender crumb. The cake often has a lighter feel and can have a slightly savory undertone depending on the olive oil type. It’s also a great option for those seeking dairy-free or lower saturated fat alternatives without sacrificing richness.

How can I choose the best olive oil for baking a cake?

For olive oil cake, select a mild to medium-flavored extra virgin olive oil to avoid overpowering the cake’s taste. Avoid strong, peppery oils meant for drizzling. Look for fresh, high-quality oil with a fruity aroma because its flavor will shine through in the cake. Using olive oil labeled for “cooking” or “baking” is also a safe bet to ensure balance between flavor and performance.

Can I substitute olive oil with other oils in an olive oil cake recipe?

You can substitute olive oil with neutral oils like canola, vegetable, or grapeseed oil, but the cake will lose the distinctive olive oil flavor. These substitutes will still produce a moist texture, but the unique taste and aroma from olive oil will be missing. If you want the authentic flavor, it’s best to stick with olive oil.

How should I store olive oil cake to keep it fresh?

Olive oil cake stays fresh for up to 3 days at room temperature when wrapped in plastic wrap or stored in an airtight container. For longer storage, keep it in the refrigerator for up to a week, but bring it to room temperature before serving to regain softness. You can also freeze it for up to 3 months by tightly wrapping and using a freezer-safe container; thaw overnight in the fridge.

Is olive oil cake healthier than cakes made with butter?

Olive oil cake can be a healthier option because olive oil contains heart-healthy monounsaturated fats, while butter has higher levels of saturated fat and cholesterol. Additionally, olive oil offers antioxidants and anti-inflammatory properties. However, the overall healthiness depends on the recipe’s sugar and flour content. Moderation is key, but olive oil contributes more beneficial fats compared to butter.

Olive Oil Cake Recipe with Zesty Lemon Citrus Flavor

Name: Olive Oil Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: – 1 cup olive oil; – 3 large eggs; – 1 1/2 cups granulated sugar plus 2 tablespoons for sprinkling; – 2 teaspoons vanilla extract; – 1/2 cup lemon juice; – Zest from 3 lemons; – 1 teaspoon salt; – 1/2 teaspoon baking powder; – 1/2 teaspoon baking soda; – 2 cups all-purpose flour; – 1 cup milk; – Powdered sugar for dusting (optional)

Description

🍋 This Lemon Olive Oil Cake bursts with bright, zesty citrus flavors that refresh every bite.
🌿 The olive oil adds moistness and a subtle richness, creating a tender cake perfect for any occasion.

Ingredients

– 1 cup olive oil

– 3 large eggs

– 1 1/2 cups granulated sugar plus 2 tablespoons for sprinkling

– 2 teaspoons vanilla extract

– 1/2 cup lemon juice

– Zest from 3 lemons

– 1 teaspoon salt

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 2 cups all-purpose flour

– 1 cup milk

– Powdered sugar for dusting (optional)

Instructions

1-First: preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, wrapping the outside with foil to avoid any leaks it’s a little trick I’ve learned from mishaps. In a large bowl, whisk together the olive oil, eggs, and sugar until they’re fully combined; this sets the base for that moist texture I adore.

2-Next: stir in the vanilla extract, lemon zest, and lemon juice to add that zesty citrus flavor we all crave. In another bowl, sift together the salt, baking powder, baking soda, and flour sifting helps keep things light and airy, which is key for a great cake.

3-Gradually: add the dry ingredients to the wet mixture, alternating with the milk, and stir just until combined to prevent overmixing; I can’t stress this enough, as it keeps the cake from getting tough. Pour the batter into your prepared pan and sprinkle the top with those 2 tablespoons of granulated sugar for a nice crunch.

4-Bake: for 50 to 55 minutes until the cake is golden and risen, and if it starts browning too fast, cover it loosely with foil I’ve done this a few times to get it perfect. Let it cool in the pan for about 10 minutes, then transfer to a rack to cool completely, and dust with powdered sugar if you want an extra touch.

Notes

🍋 Use zest and juice from all three lemons for a vibrant lemon flavor.
🫒 Choose olive oil based on preferred flavor intensity: pure for mild or extra virgin for stronger.
🍰 Avoid overmixing after adding flour to keep the cake light and tender.
🔪 Allow cake to cool partially in pan and run a knife around edges before removing to prevent sticking.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice

Keywords: lemon olive oil cake, citrus cake, moist cake, zesty dessert