Olive Oil Cake

Name: Olive Oil Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 2/3 cup granulated sugar; 2 large eggs; 1/2 cup extra virgin olive oil; 1/4 cup fresh lemon juice; 1 tbsp lemon zest; 1/4 tsp fresh rosemary, finely chopped

Tender Mediterranean dessert made with fruity olive oil instead of butter, infused with lemon and a hint of rosemary. A trending recipe that's elegant, moist, and simply delicious.

50 minEasyServes 8340 cal/serving

MediterraneanDessertOvenVegetarian

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Ingredients

1.5 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup granulated sugar
2 large eggs
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/4 tsp fresh rosemary, finely chopped

Instructions

1

Preheat oven to 350 degrees F. Grease and line a 9-inch round cake pan with parchment paper.
2

Whisk together 1.5 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, and 1/4 tsp finely chopped fresh rosemary in a bowl.
3

In another bowl, whisk together 2/3 cup granulated sugar and 2 large eggs until pale and slightly thick, about 2 minutes.
4

Whisk in 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, and 1 tbsp lemon zest until combined.
5

Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
6

Pour batter into prepared pan and smooth the top.
7

Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.
8

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
9

Dust with powdered sugar before serving if desired.

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Questions

How much time should I plan for Olive Oil Cake?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 7 (35 minutes): "Bake for 30-35 minutes until a toothpick inserted in the center comes out clean and the top is golden brown."

What temperature do I cook Olive Oil Cake at?

For Olive Oil Cake, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 35 minutes, in step 7.

Why does Olive Oil Cake say not to overmix?

Step 5 reads: "Gently fold the dry ingredients into the wet ingredients until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 5 while a few streaks of flour remain; they hydrate on their own.

Can I make Olive Oil Cake gluten-free?

Yes. The gluten in Olive Oil Cake is 1.5 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Olive Oil Cake vegan?

No, though it is vegetarian. What keeps it from vegan is 2 large eggs. For fully plant-based entries, see the vegan dessert collection.

Does Olive Oil Cake contain eggs?

Yes: 2 large eggs. The full allergen list for this entry is gluten and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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