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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 356kcal 17%
Fat 17g 26%
Saturated Fat 3g 15%
Carbohydrates 47g 15%
Fiber 1g 4%
Sugar 30g 60%
Protein 4g 8%
Cholesterol 31mg 10%
Sodium 249mg 10%

Percent Daily Values are based on a 2,000 calorie diet.

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Olive Oil Cake

Name: Olive Oil Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: 5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 2 teaspoons freshly grated lemon zest; 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our guide to choosing a good olive oil for recommendations; 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information; 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge; 1/2 teaspoon orange flower water; 5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note); Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); fresh fruit; or toasted nuts

Prep 10m

Cook 35m

Total 45m

This olive oil cake is made with high-quality ingredients like extra-virgin olive oil, buttermilk, and citrus zest for a moist, flavorful cake. The optional garnishes of powdered sugar, fresh fruit, or toasted nuts add a beautiful and delicious finishing touch to this simple and elegant dessert.

Ingredients

8 servings

5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

2 teaspoons freshly grated lemon zest

5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our guide to choosing a good olive oil for recommendations

4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information

1 large egg (about 1 3/4 ounces; 50g), straight from the fridge

1/2 teaspoon orange flower water

5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note)

Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); fresh fruit; or toasted nuts