Olive Oil Cake

Yumna Jawad

Updated Mar 07, 2026

5 from 2445 votes

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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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!

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

Ingredients needed to make the cake
  • 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

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 2445 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?
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Recipe Tips

  1. Zest first, juice second. You’ll get the most fragrant oils from the zest if you do it before cutting the lemon.
  2. 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. Valentino Di Girolamo says:

    I made this cake and it was amazing, I was wondering if I could replace the lemon juice and zest for frozen blueberries

    Reply
    1. Yumna J. says:

      I’m so glad you liked the cake! Yes, you can definitely add blueberries, but I wouldn’t swap them directly for the lemon juice and zest, since the lemon helps flavor the cake and also adds a little acidity. I’d recommend keeping the lemon juice, then fold in about 1 cup of frozen blueberries at the end. You can add the zest too for a lemon-blueberry version, or leave it out if you want the blueberry flavor to stand on its own. Just toss the frozen blueberries with a little flour first so they don’t sink too much or turn the batter purple. Hope you enjoy!

      Reply

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