Olive Oil Cake
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Don’t let the simplicity fool you — this lemon-scented olive oil cake is exceptionally good.
Don’t let the simplicity and plain-looking appearance of this lemon-scented olive oil cake fool you — it is deceptively delicious. The olive oil perfumes the cake with a rich fruitiness and also keeps the cake moist for days on end. In addition, cutting the flour with a bit of cornmeal enriches the flavor and lends a pleasant texture. The cake is perfect on its own, especially slightly warm from the oven, but it’s even better dressed up with macerated strawberries (instructions below) or a citrusy fruit salad. Since the flavor of the olive oil is prominent, be sure to use a good one (two good supermarket brands are Lucini and Colavita).
What You’ll Need To Make Olive Oil Cake
Step-by-Step Instructions
To begin, add the flour, cornmeal, baking powder, and salt to a medium bowl.
Whisk together.
Add the eggs and sugar to the bowl of an electric mixer fitted with the whisk attachment (or beaters).
Beat on high speed for 30 seconds.
Continue beating on high and add the oil in a slow, steady stream.
Reduce the speed to low and gradually pour in the milk. Add the vanilla and lemon zest and mix on low until combined.
Add the dry ingredients to the batter.
Beat on medium-low speed until evenly combined, scraping down the sides and bottom of the bowl as necessary. Do not overmix.
Pour the batter into the prepared pan.
Bake for about 35 minutes, until the top is golden brown and domed, and a cake tester inserted into the center comes out clean. Let the cake cool in the pan on a rack for about 15 minutes.
Remove the cake from the pan and let cool on the rack until ready to serve.
Serve slightly warm or at room temperature.
You may also like
- Chocolate Chip Ricotta Cake
- Ricotta Cheesecake with Fresh Raspberries
- Tiramisu
- French Apple Cake
- Perfect Pound Cake
Olive Oil Cake
Don’t let the simplicity fool you — this lemon-scented olive oil cake is exceptionally good.
Ingredients
- 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off
- ¼ cup yellow cornmeal
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 3 large eggs
- ¾ cup sugar
- ⅔ cup good-quality extra-virgin olive oil, such as Lucini or Colavita
- ½ cup milk
- 1 teaspoon vanilla extract
- 1½ teaspoons packed lemon zest, from 2 lemons
- Macerated strawberries, for serving (optional; see note)
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8-inch cake pan with nonstick cooking spray with flour. Line the bottom of the pan with a round of parchment paper (no need to spray the paper with cooking spray).
- In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In the bowl of an electric mixer fitted with the whisk attachment (or beaters), beat the eggs and sugar at high speed for 30 seconds. Continue beating on high and add the oil in a slow, steady stream. Reduce the speed to low and gradually pour in the milk. Add the vanilla and lemon zest and mix on low until combined.
- Add the dry ingredients to the batter and beat on medium-low speed until evenly combined, scraping down the sides and bottom of the bowl as necessary. Do not overmix.
- Pour the batter into the prepared pan and bake for about 35 minutes, until the top is golden brown and domed, and a cake tester inserted into the center comes out clean. Let the cake cool in the pan on a rack for about 15 minutes, then remove the cake from the pan and let cool on the rack until ready to serve. The cake can be served slightly warm or at room temperature. Serve with macerated strawberries, if desired. The cake will keep well for up to 4 days, under a cake dome or covered with foil at room temperature.
- Note: To make macerated strawberries, combine one pound of strawberries (halved or quartered, depending on their size) with 2 tablespoons of sugar. Toss until the strawberries are evenly coated with the sugar. Let sit for about 30 minutes at room temperature, tossing occasionally, until the strawberry juices are released.
- Note: The nutritional information does not include the optional macerated strawberries.
Nutrition Information
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- Per serving (8 servings)
- Calories: 359
- Fat: 21 g
- Saturated fat: 3 g
- Carbohydrates: 39 g
- Sugar: 20 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 225 mg
- Cholesterol: 71 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Would it be okay to use an orange- or lemon-infused olive oil for added flavor?
Sure – that sounds like an interesting twist!
This was delicious! Everyone enjoyed eating it. My only change was to use almond milk instead of dairy milk for my kosher friends.
Wow! This cake is amazing! I replaced 1/3 of the regular EVOO with Sicilian Orange EVOO. I also took your advice to another reader, who wanted to reduce the cornmeal, and used half the amount and made up the rest with extra flour. The cake rose beautifully, and is so light and flavorful. Thanks for another amazing recipe Jen! My neighbor described the cake as “luscious!”
I made this cake yesterday. It was a bit disappointing. I did use a 9×9 pan because i didn’t have a round one. Would have been better in the 8×8 as it was quite flat which made it a bit drier. I have it on the counter with abit of saran, is drying out quickly. I also did the lemon glaze which helped a bit.
Hi Jenn, Your recipes are approachable and always a hit, thank you for sharing them! Would this olive oil cake recipe work in 5 3/4″ x 3 1/4″ x 2″ mini loaves? What would the oven temp and bake time be?
Hi Angela, Glad you like the recipes! I think mini loaf pans should work here. I’d keep the oven temperature the same. I’d guesstimate they’ll need about 30 to 35 minutes, but keep a close eye on them! Please LMK how they turn out. 🙂
So far, I followed all your recipes with 100% success. But, this time, my cake just did not rise and it seems to be underbaked even though it stayed in the oven a little bit longer than your suggested time. I have a new oven now, maybe that is the reason.
Hi Ira, I’m sorry you had a problem with this! Have you used that oven to bake yet? If not it may very well be the source of the problem. Here are some tips for checking your oven temperature.
Wow, AMAZING cake! So soft, not too sweet, and a delightful surprise of a faintly nubby texture from the cornmeal. And the cake holds up remarkably well for several days on the kitchen counter under my cake dome.
I drizzled a lemon glaze on top (see Jenn’s glaze recipe under Lemon Pound Cake), which prettied up the admittedly homely-looking cake, and added an extra lemon-y layer. I used soy milk in place of regular milk to make it completely dairy-free, and it worked beautifully.
Such a wonderful result from so little work. Imma bake this again for Sunday brunch. Jenn is a superstar!
Perfect! Very moist and lemony!
I used a square 9” cake pan since it had more depth than my round pan which was a good idea. The cake rises nicely!
Great cake for anytime of day!
Beautiful cake! Very moist and lemony! Perfect anytime.
If i make this in a square cake pan would you use a 9 inch or 8 inch? Thanks.
Hi Randi, I’d go with the 9-inch square. Hope you enjoy!
What a beautiful cake! I didn’t have two lemons so I used orange zest as well and it was lovely. Would add even more zest next time. My cake wasn’t done at 35 minutes so I did an additional 7 and it was just the tiniest bit overdone so next time I’ll do 40 minutes. This cake is perfect for company or with an afternoon tea.
I made this with gluten free King Arthur 1:1 flour and cut oven temp to 325 degrees due to using gf flour. Absolute perfection! Thank you so much Jen for the wonderful recipes! My husband was diagnosed with a gluten intolerance a couple years ago and it was a real challenge at first for our family to adapt. That being said, your blog has become my go to place for meal inspiration! Every single one of your recipes come out beautifully every time with the gluten free substitutions! Even the pecan shortbread cookies-which was one I was skeptical about, but they turned out perfectly and held together well! I get so many compliments with all the recipes and no one ever suspects they’re gluten free- they’re that good! 😉
💕
This cake is delicious, and so easy! I served it with the macerated strawberries.
I wonder how this would be if I used orange zest instead of lemon? I think the orange flavor would go well with strawberries…
Hi Linda, I think orange zest would work beautifully!
Hi, what’s the depth of your cake pan please? I bought an 8-in cake pan specifically for this recipe but when it arrived had a very shallow depth!
Hi Nour, my cake pan is 2 inches deep. Most round cake pans are between 1 1/2 and 2 inches deep.
Do you think I could substitute milk for almond milk as we can’t have dairy.
Sure — hope you enjoy!
This cake is so easy to make and is so tasty with the macerated strawberries. Thank you for an amazing recipe!
I was wondering if it would be as good if blueberries are used instead of strawberries?
I think blueberries would be geat too (and glad you enjoyed the cake)!
Delicious but it didn’t turn out to be the color of your cake, more pale yellow!
Hi Jenn
Can I use classic olive oil instead of extra virgin oil for this recipe?
Thanks
Sindy
Sure, Sindy, that should be fine. Enjoy!
What brand of all purpose flour do you recommend?
I made this cake and it was fabulous!!
So glad you enjoyed it! My favorite brand of all-purpose flour is King Arthur.
Hi Jen- can I use buttermilk here instead of milk? I am a huge fan of buttermilk:)
Hi Beverley, I’d recommend sticking with regular milk here — sorry!
Hi Jen
Can I use classic olive oil for the olive oil cake recipe?
Sure, that should work. Hope you enjoy!
I’ve been on an olive oil lick lately and can’t wait to try this recipe! I have a 9” circular pan or a 6”, but not an 8”. Would you recommend using the 9”?
Hi Parker, I’d use the 9-inch pan. The bake time may be a minute or two shorter so keep an eye on it. Hope you enjoy!
Wonderful cake!
My cake is not what I expected. It tasted more like cornbread (tasty cornbread)…not sure what to think.
Hi Irene, it’s designed to have a bit of a cornbread taste but if you don’t like it, next time you can replace the cornmeal with more flour.
And could I replace the cornmeal with almond flour?
Sure, that should be fine. 🙂
Yes. Now that you mention it. I did.
Hi Irene, that explains it. You’ll get a taller cake if you use an 8-inch cake pan.
Did you double the ingredients in the cake you took a picture of. While wonderful mine did not rise as much
Hi Irene, I didn’t double the ingredients – is it possible you used a 9-inch cake pan instead of an 8-inch?
The best Olive Oil Cake I’ve ever had! The lemon is a fabulous addition. Not goin’ lie – I had to go back for a second serving of this dessert!
Can I use a 9-inch cake pan?
Hi Ashley, You can but the cake will be pretty thin. Also, it may take less time in the oven so keep a close eye on it. Please LMK how it turns out if you make it!
Made this cake today. It was super easy and everyone agreed it was delicious. Reduced the sugar but otherwise made it exactly as written. Served it with strawberries and a scoop of vanilla ice cream. But the cake was wonderful even without the strawberries and ice cream.
Divine!
Oh my, this was so good!! I couldn’t stop eating it; it was slightly warm and so delicious. I didn’t put strawberries or anything on it and loved it just the way it was. Tomorrow I’ll probably add fruit. This was simple but really good.
Any way I can modify this recipe to feed a crowd? I’d like to be able to use a sheet pan and cut it into small squares. If not this recipe, is there another you’d recommend for large batch baking?
Hi Adrienne, you could double this and bake it in a 9 x 13-inch dish. The baking time may be slightly different so keep a close eye on it. Please LMK how it turns out!
Came out perfectly…nice lemon flavor. Think that the strawberries would take it to the next level, Jenn, I used my whip attachment. How is this better than the paddle?
Glad you enjoyed it, Carol! Using the whisk attachment helps incorporate more air into the batter, which gives the cake structure and volume.
Hello Jenn,
Can I use instant polenta for this recipe?
Franca
Hi Franca, Yes that should work. Please LMK how it turns out!
Can you substitute almond flour? I got some because I was cooking something for someone who had to be gluten free and now I have a big bag of it. Thanks.
I don’t recommend it, Mary – sorry!
Can’t wait to make this. One reviewer said her cake collapsed, why would this happen?
Hi Pamela, I suspect it was a bit underbaked. Hope you enjoy and please LMK how it turns out!
Hi Jen,
Can almond milk be used in lieu of reduced fat milk?
Thanks,
Janelle
Sure, Janelle – I think that will work. Please LMK how it turns out!
There’s a great gluten free cake recipe on King Arthur website – fyi for all those who need gluten free alternatives.
So just to update…I stuck this back in the oven. The bake time for me is much longer…almost an hour.
Just made this today. First time. Came out beautiful from the oven but then collapsed. Have not cut into it yet.
Any tips for making this GF? Or warnings not too? 🙂
Hi Jamie, I haven’t made a gluten-free version of this, but I think it would work. I’d recommend a good all-purpose gluten-free flour like this one. Please LMK how it turns out if you try it!
Hey Jen, huge fan here! Can I substitute milk for almond milk? Thanks for all the great recipes and I can’t wait for the second cookbook!
Sure, Mara – that should work. Please LMK how it turns out!