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Triangle of olive oil cake with bite taken out with whipped cream and blueberries on white plate.

Amazing Olive Oil Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

  • ¾ cup (160 g) granulated sugar
  • 2 large (100 g) eggs, room temperature
  • 1 tablespoon fresh lemon zest
  • ⅔ cup (135 g) extra virgin olive oil (see note)
  • ½ cup (113 g) sour cream or plain Greek yogurt, room temperature
  • ¼ cup (62 g) milk (preferably not skim), room temperature
  • 2 tablespoons fresh lemon juice
  • 1 ⅓ cups (190 g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • Powdered sugar, for dusting

Instructions 

  • Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment. Lightly grease the bottom and sides. Set aside.
  • In a large bowl, add the sugar, eggs, and lemon zest and beat with an electric mixer (stand or handheld) until thick and lighter in color, 2 to 3 minutes (don't short this step).
  • Add olive oil, sour cream, milk and lemon juice. Mix until well-combined.
  • Add flour, baking powder and salt. Mix until the batter is combined and no dry streaks remain.
  • Spread the batter evenly in the prepared pan. If small air bubbles popping up on the surface or throughout the cake crumb will bother you, lightly tap the cake pan on the counter three or four times before baking.
  • Bake for 25 to 30 minutes until the top of the cake springs back lightly to the touch and a toothpick comes out clean.
  • Let the cake cool in the pan for 5 to 7 minutes before turning out onto a cooling rack or serving plate. Let cool completely.
  • Dust the top of the cake lightly with powdered sugar. Serve alone or with fresh berries and/or sweetened whipped cream.

Notes

Olive Oil: I use Kirkland Signature (Costco) brand extra virgin olive oil for this cake. You can experiment with different types of olive oil (might be labeled: light/refined/pure), but an every day, good-quality extra virgin olive oil will work great.