Olive Oil Cake

Yumna Jawad

Updated Nov 08, 2025

5 from 2441 votes

Olive oil cake made in one bowl and ready to bake in under 10 minutes. Uses high-quality olive oil, Greek yogurt, fresh lemon, and a few pantry staples!

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Prep Time 10 minutes
Servings 8 servings
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Olive Oil Cake.
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This is the best olive oil cake!

I’ve always loved how easy this olive oil cake is to make. It’s soft, lightly sweet, and has a subtle richness from the olive oil, making it taste a little extra special. The lemon adds fresh flavor that goes great with the other flavors. I like to serve olive oil cake with a spoonful of Greek yogurt and a few berries on top! Super simple, but so good.

Happy Cooking!
– Yumna

Olive Oil Cake Ingredients

Ingredients needed to make the cake
  • Olive oil: Use high-quality olive oil, because it’s the dominant flavor of the cake! Use one that’s fruity, not bitter or peppery. I don’t recommend substituting a different oil.
  • Lemon: Here’s a quick reminder on how to juice a lemon and how to zest a lemon, because I use both in this recipe. You can also use orange juice and orange zest.
  • Yogurt: I prefer full-fat Greek yogurt, but you can also use plain.
  • Dry ingredients: All-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  • Wet ingredients: Eggs.

How to Make Olive Oil Cake

Dry ingredients mixed.
Step 1: Add the flour, sugar, baking soda, baking powder, and salt to a large bowl. Mix to combine.
Well with olive oil, Greek yogurt and eggs.
Step 2: Add the yogurt, olive oil, and eggs. Use room-temperature eggs if you can.
Mixing wet into dry.
Step 3: Whisk to form a smooth batter.
Final mixed batter .
Step 4: Add the lemon zest and lemon juice. Stir to combine.
Batter in pan before baking.
Step 5: Pour the batter into a cake pan lined with parchment paper.
Batter in pan after baking.
Step 6: Bake until golden brown.

Olive Oil Cake Recipe

Author: Yumna Jawad
5 from 2441 votes
Olive oil cake made with high-quality olive oil, Greek yogurt, fresh lemon, and a few pantry staples mixed in one bowl and in the oven in 10 minutes!
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Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings8 servings

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Ingredients
 
 

Instructions

  • Preheat the oven to 350ºF. Oil a 9" round cake pan.
  • Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Create a well in the flour mixture and add the olive oil, Greek yogurt, and eggs. Whisk into the flour mixture.
  • Add the lemon juice and lemon zest. Stir until completely combined with no lumps.
  • Pour the batter into the prepared cake pan. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
  • Let cool for at least 10 minutes before slicing. Serve with a dollop of Greek yogurt and raspberries, if desired.

Equipment

Notes

  • My Top Tip: Use room temperature eggs. The yolks are softer at room temperature and easier to incorporate into the batter.
  • Storage: Store the olive oil cake in an airtight container at room temperature for up to 4 days. If you frost the cake, keep it in the fridge.
  • Freezing: Wrap individual slices of the olive oil cake in aluminum foil, then place them in a freezer-safe bag or container. The cake will last in the freezer for up to 3 months. Thaw in the fridge overnight before decorating or serving.

Nutrition

Calories: 319kcal, Carbohydrates: 33g, Protein: 5g, Fat: 19g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 128mg, Potassium: 85mg, Fiber: 1g, Sugar: 17g, Vitamin A: 60IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

Recipe Variations

  • Make it with cake flour. I wrote the recipe with all-purpose flour, because that’s what most people have. But if you have cake flour, it will make the olive oil cake lighter and extra fluffy.
  • Add poppy seeds. Stir a tablespoon or two of poppy seeds into the batter before baking.
  • Top it with a lemon glaze. Here’s how to make a classic glaze. For extra lemon flavor, add lemon juice one tablespoon at a time to taste.

Recipe Tips

  1. Use room temperature eggs. The yolks are softer at room temperature and easier to incorporate into the batter.
  2. Zest first, juice second. You’ll get the most fragrant oils from the zest if you do it before cutting the lemon.
  3. Mix your cake batter well. It should be smooth with no lumps for an even texture. But be careful not to over-mix it.

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Comments

  1. Louisa says:

    Hi there, I will try this cake this weekend. If I double the recipe for a larger cake, and use a bundt pan, would 1 hour be enough in the oven or more time needed, and can it be frosted with a whipping cream? Thanks!!

    Reply
    1. Yumna J. says:

      Good question! If you double the recipe and bake in a bundt cake pan you should only need to increase the bake time for about 15 minutes (so 45-50 mins total). Make sure you also butter and flour the bundt pan very well. I’ve only tried serving with a dollop of whipped cream but as long as the cake is completely cool and it isn’t too hot out, whipped cream should work as a topping. Just make sure it’s nice and thick! Enjoy!!

      Reply
  2. Oriana says:

    Perfect, moist, easy! Thank you for this recipe!

    Reply
    1. Yumna J. says:

      Yay! So glad you loved it. Thank you so much, Oriana!!

      Reply
  3. Troy Hyatt says:

    I love olive oil cakes and have tried many recipes. I must say that this is one of, if not THE best I’ve tried. Moist but not oily (as with other recipes); not too dry (as with other recipes). Really good balance. Best of all — not too sweet. Just right for my tastes. I made it with orange zest and juice and it came out great. I might throw in some rosemary next time. I’d like to make this with marsala wine. Would you just use the wine in place of the citrus juice?

    Reply
    1. Yumna J. says:

      Yay!! So glad you love it, Troy! Thank you so much. I’m not sure about the wine, I don’t drink so I’ve never baked with it. So sorry!

      Reply

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