Olive Oil Cake
Updated Mar 07, 2026
Olive oil cake made in one bowl and ready to bake in under 10 minutes. Uses high-quality olive oil, Greek yogurt, lemon, and pantry staples!
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This is the best olive oil cake!
Most of the time when I make cake, it’s not for a big occasion. It’s usually because I want something simple around the house to slice into after dinner. This olive oil cake is the one I end up making about nine out of ten times.
I like it because the batter comes together in one bowl, and it’s hard to mess up. The olive oil and yogurt keep it really tender, and the lemon gives it just enough brightness. I’ve made this olive oil cake so often that I eventually developed a chocolate olive cake version, too, mostly because people kept asking for it.
Happy Cooking!
– Yumna
Olive Oil Cake Ingredients
- Dry ingredients. All-purpose flour, granulated sugar, baking powder, baking soda, and salt. Regular all-purpose flour works best here. For the baking powder, I prefer aluminum-free since it avoids any metallic aftertaste. Whisk the dry ingredients well so the leavening agents are evenly distributed before adding the wet ingredients.
- Wet ingredients. Olive oil, Greek yogurt, eggs, lemon juice, and lemon zest. Use a mild olive oil so the flavor stays balanced. Plain Greek yogurt works best, but sour cream can be swapped in if that’s what you have. Bring the eggs to room temperature so they incorporate smoothly into the batter. Zest the lemon before cutting it for juice to make it much easier. For help, see my tips on how to zest a lemon.
How to Make Olive Oil Cake
Olive Oil Cake Recipe
Video
Ingredients
- 1 ¼ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup olive oil
- ½ cup Greek yogurt
- 2 large eggs at room temperature
- 3 tablespoons lemon juice
- 1 lemon zested
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.
Notes
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
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Zest first, juice second. You’ll get the most fragrant oils from the zest if you do it before cutting the lemon.
- Mix your cake batter well. It should be smooth with no lumps for an even texture. But be careful not to over-mix it.
More Cake Recipes
- Cardamom Cake
- Pistachio Cake
- Almond Cake
- Date Cake
- Orange Cake
- Sfouf Turmeric Cake
- Cranberry Cake
- Carrot Cake
- Cinnamon Crumb Coffee Cake
- Vanilla Mug Cake
Comments
Can you substitute coconut sugar for the granulated?
What about honey?
Hi! Yes, a few commenters note that they’ve used coconut sugar, and that it’s turned out wonderful for them! I’d recommend that over honey. Hope you enjoy!
My daughter recommended this and Iโd like to double the mix to make 2 cakes simultaneously. Would this spoil the mix? Also could I use a mixer?
Hi Edith, you’re totally fine to double this mix and bake two cakes at the same time. Divide the batter evenly between two 9-inch pans and bake at the same temperature (350ยบF). If youโre baking both at once, place them on the same oven rack (side by side) if possible. If you have to use two racks, rotate them halfway through baking to ensure even browning. The bake time should stay about the same (30โ35 minutes), but start checking around 28 minutes just in case. As for using a mixer, there’s really no need. This is one of those cakes I whisk by hand because it comes together so easily. It’s meant to be simple and tender. Hope that helps!
I am allergic to citrus. Would it be horrible without? Or do you have a non-citrus recommendation, please.
Hi Erica, the lemon juice and lemon zest are mostly there for flavor, not structure. I haven’t tested the cake without citrus, but if you skip it, the cake should still bake up just fine. You could try adding 2โ3 tablespoons plain yogurt to the batter so the cake still has some tangy flavor. And you can add 1 teaspoon vanilla extract for more flavor. Hope that helps! Let me know if you try it!
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!!
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!!
Perfect, moist, easy! Thank you for this recipe!
Yay! So glad you loved it. Thank you so much, Oriana!!
I love olive oil cakes and have tried many recipes. I must say that this is one of, if not THE best Iโve tried. Moist but not oily (as with other recipes); not too dry (as with other recipes). Really good balance. Best of all โ 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. Iโd like to make this with marsala wine. Would you just use the wine in place of the citrus juice?
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!
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