Olive Oil Cake
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Prep Time
10m
Cook Time
35m
Total Time
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.
Recipe Options
Ingredients
Servings:
8
Scale:
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0.25
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Steps
1
Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line an 8- by 3-inch anodized aluminum cake pan with parchment (see our explanation and tutorial on how to cut a parchment round ) and grease lightly with pan spray.
2
For the Cake: Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute. This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary. Under-mixing at this stage can produce dark spots or an uneven texture in the cake.
3
Add lemon zest, olive oil, buttermilk, egg, and orange flower water and whisk vigorously until batter looks smooth and well emulsified. Sift in cake flour and whisk just until well-combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 33 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)
4
Cool cake directly in pan about 10 minutes, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand. Serve warm or at room temperature, with a sprinkling of powdered sugar or with fresh fruit, nuts, and other accompaniments as desired.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories48kcal
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Fat2g
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Saturated Fat0g
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Carbohydrates6g
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Fiber0g
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Sugar3g
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Protein0g
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Cholesterol3mg
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Sodium31mg
Percent Daily Values are based on a 2,000 calorie diet.