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Everyday Olive Oil Cake Recipe

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★★★★★

4.8 from 130 reviews

Everyday Olive Oil Cake is a moist, tender, and flavorful cake that combines the richness of extra-virgin olive oil with bright notes of orange zest and juice. This easy-to-make cake is perfect for any occasion and can be served plain, dusted with confectioners’ sugar, or topped with whipped cream and berries for an elegant touch.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
  • 1 cup (198g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Rounded 1/2 teaspoon table salt

Wet Ingredients

  • 2 large eggs
  • 1/2 cup (100g) extra-virgin olive oil
  • 3/4 cup (170g) milk (whole preferred) or plant-based milk (like oat, soy, almond)
  • Zest of 1 orange
  • 1/4 cup (57g) orange juice
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1/4 teaspoon King Arthur Fiori di Sicilia, optional

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F with a rack in the center position. Lightly grease an 8-inch round cake pan and line the bottom with a parchment paper round to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a large mixing bowl, vigorously whisk the eggs and extra-virgin olive oil until the mixture emulsifies and looks creamy and yellow. Add the milk, orange zest, orange juice, vanilla extract, and, if using, the Fiori di Sicilia, whisking to blend well.
  4. Incorporate Dry into Wet: Gradually add the dry ingredient mix to the wet ingredients while continuing to whisk. Whisk until the batter is smooth, well combined, and free of lumps.
  5. Bake the Cake: Pour the batter into your prepared cake pan and bake for 35 to 40 minutes. The cake is done when the top is golden brown and springs back slightly when gently pressed.
  6. Cool the Cake: Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 30 minutes. Then, run an offset spatula around the cake edges, invert the cake onto the rack, and allow it to cool completely.
  7. Serve: Slice the cake and serve it plain, dusted with confectioners’ sugar, or topped with a generous dollop of whipped cream and fresh berries for added indulgence.
  8. Storage: Store any leftover cake wrapped tightly at room temperature for up to 4 days; the flavor and moisture will improve with time.

Notes

  • For a gluten-free option, use King Arthur Gluten-Free Measure for Measure Flour.
  • Extra-virgin olive oil provides rich flavor; use a fruity, mild variety for best results.
  • You can substitute whole milk with plant-based milks such as oat, soy, or almond milk for a dairy-free version.
  • Fiori di Sicilia is an optional citrus-flavored extract that enhances the orange notes but can be omitted if unavailable.
  • To enhance moistness, do not overbake the cake; check doneness at 35 minutes.
  • The cake tastes better after sitting for a day, as the flavors intensify and it becomes moister.

Keywords: olive oil cake, orange olive oil cake, easy olive oil cake, moist cake recipe, baking with olive oil, citrus cake, orange zest cake

Find it online: https://famdishes.com/everyday-olive-oil-cake-recipe/