Olive Oil Cake

I never had olive oil cake until I moved to Brooklyn, first tasting it at one of our favorite sandwich spots, Court Street Grocers. I was immediately hooked and needed to learn how to make it myself.

My first attempt making the cake last Easter was unfortunately not a success. The cake was super oily and the center had slightly caved in. My in-laws were nice enough to say it was good, but the whole time I bet they were thinking, “this girl has a cooking blog?!”

After trying some different recipes, this one is now my go-to, and is a cake I’ll be proud to serve at this year’s Easter dinner. I recommend using California Olive Ranch’s Everyday Oil, it’s not too overpowering, creating a cake that has has a nice balance of flavors.

Once the cake has cooled, top with powdered sugar, slice and enjoy!

Olive Oil Cake
Serves: 8-10
  • 1¾ cup cake flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup sugar
  • Zest of 4 lemons
  • 1¼ cups olive oil
  • 1½ teaspoons vanilla extract
  • 4 eggs
  • Powdered sugar
  1. Preheat oven to 325 degrees
  2. Lightly grease a 9-inch round cake pan with olive oil (olive oil spray is preferred)
  3. Sift together the flour, salt and baking powder in a large bowl and set aside
  4. In the bowl of a stand mixer (or you can use a hand mixer), combine lemon zest and sugar with a spoon until zest in all incorporated into the sugar
  5. Add oil to the sugar and beat on medium speed until well combined
  6. Add vanilla
  7. Add eggs one a time, mixing well after each addition
  8. Add dry ingredients in three additions, mixing until just combined, scraping the side of the bowl after each addition
  9. Pour batter in the pan and bake for 40-45 minutes until top of cake springs back when lightly pressed and edges are golden brown
  10. Place cake pan on a cooling rack for 10 minutes
  11. Remove cake from pan and allow to cool completely
  12. Top with powdered sugar once you're ready to serve


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