Olive Oil Cake

4.99 from 62 votes

This olive oil cake has a light and fragrant sponge texture with a hint of zesty lemon. Made in one bowl, it's a great beginner cake recipe!

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If you love the taste of olive oil, you’re in for a treat with this simple, moist and wonderfully light olive oil cake. It’s made with extra virgin olive oil for that not only gives it moisture but also a subtle pleasant flavor. This is the perfect dessert with an afternoon cup of coffee or for any occasion.

Large plate of olive oil cake with slice cut out on plate

The beauty of an olive oil cake that uses no butter is you don’t have to wait for the butter to come to room temperature before beating it with the eggs. It all folds together quickly and effortlessly.

Ingredients & substitutions

  • Olive oil: Olive oil adds an amazing fruity flavor to this cake. It keeps the cake wonderfully moist and eliminates the need for butter. It’s the start ingredient in the recipe.
  • Yogurt: Greek yogurt is best here to give it moisture and fat, but you can use plain as well.
  • Eggs: To bind the ingredients together. You can also swap it for flax egg.
  • Lemon: Use both the zest and juice in this recipe for a nice fresh and zingy flavor. You can also use orange juice and zest.
  • Flour: All-purpose flour or cake flour is best for making the olive oil cake.
  • Sugar: Any type of granulated sugar.
  • Baking powder and soda: So that your cake rises when it is baked so that it’s light and fluffy in texture.
  • Salt: A little salt really helps to bring out the sweetness in this cake.
Ingredients needed to make the cake

How to make olive oil cake

  1. Mix the dry ingredients together.
  2. Add the yogurt, oil and room temperature eggs.
  3. Whisk together until a smooth batter forms.
  4. Add lemon zest and juice and mix.
  5. Pour into a pan lined with parchment paper.
  6. Bake until golden brown.
6 image collage to show how to make the recipe

You can enjoy the cake as is without any topping and without it being too sweet if you’re looking for something simple – the perfect coffee cake! It’s light, buttery (with no butter) and just all around so pleasant!

Tips for making the cake

  1. Use room temperature eggs. Because the yolks are softer at room temperature, they break much more easily and incorporate well into the other ingredients in the bowl.
  2. Opt for cake flour if possible. While all purpose flour is used here for ease and convenience, using cake flour will make the texture of the olive oil cake a lot more light and airy.
  3. Use oil rather than butter to grease your baking pan. Butter can actually cause the cake to stick to the pan. Or you can also line it with parchment for easy removal.
  4. Mix your cake batter well. It should be smooth with no lumps for an even texture.

Frequently asked questions

Can you use any other type of oil?

While you can substitute other types of oil, the essence of the recipe is in the pleasant aroma and subtle flavor of olive oil. It’s best to not substitute in this case.

How long does it keep?

Your olive oil cake will keep well for 4 days in an airtight container at room temperature. If frosted, it needs to be kept refrigerated. Let the cake cool fully before storing.

Can you freeze it?

Yes, this cake freezes really well and will keep for up to 3 months. Once cooled, wrap in foil and place in a freezer bag or safe container. Defrost it in the fridge overnight before serving.

Slice of olive oil cake on a small plate topped with whipped cream and raspberries

This olive oil cake is a light, fresh and beautifully moist cake that is so easy to whip up. The olive oil taste is very subtle and is complemented well by the lemon zest in the recipe. Best part is that it seems like a fancy cake, but it is not only effortless, but also quite affordable.

More cake recipes:

If you’ve tried this healthy-ish feel good  Olive Oil Cake recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Olive Oil Cake

This olive oil cake has a light and fragrant sponge texture with a hint of zesty lemon. Made in one bowl, it's a great beginner cake recipe!
5 from 62 votes
Servings 8 servings
Course Dessert
Calories 319
Prep Time 15 mins
Cook Time 35 mins
Total Time 1 hr 5 mins

Ingredients
  

  • 1 ¼ cup all-purpose flour
  • cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • cup olive oil
  • ½ cup Greek yogurt
  • 2 large eggs
  • 3 tablespoons lemon juice
  • Zest of one lemon

Instructions

  • Preheat oven to 350ºF and oil a 9” round pan.
  • Mix the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a large bowl.
  • Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.
  • Add lemon juice and zest and stir until completely combined and there are no lumps.
  • Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  • Allow to cool for at least 10 minutes before slicing. Serve with a dollop of Greek yogurt and raspberries, if desired.

Notes

Recipe: This recipe was adopted from Bon Appetit 
Storage: The cake will keep for 4 days in an airtight container. If frosted, it needs to be kept refrigerated.
Freezing: You can freeze the cake for up to 3 months. Store in a freezer safe container or aluminum foil. Thaw in the fridge overnight before decorating or serving.
Substitutions: Use cake flour rather than all purpose flour for an extra fluffy cake. Do not substitute the olive oil.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. 

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

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Large plate of olive oil cake with slice cut out on plate

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Comments

  1. I made this today and it’s super delicious, moist and fluffy. I used 3/4 cup of yogurt because I didn’t have greek yogurt and it turned out great. I made it for a family gathering and it was a hit 🤩

  2. I’ve been wanting to make an olive oil cake for about a year now! And I’m so happy I did! It’s very simple, and airy with a hint of lemon! I recommend a nice and good quality olive oil. I used whole milk plain yogurt because that’s what I had in fridge and it came out lovely! I decorated with flowers and choice of fruit toppings and coconut whipped cream! I’ll definitely be making again! Thanks for another 5 star recipe Yumna!

  3. This cake was super simple & made with ingredients I already had at home. Perfect to throw together for company or take to a friend’s house! I’ll definitely make again and play around with other citrus fruits like grapefruit or blood orange.

  4. This recipe is awesome, thank you so much! I made a few substitutions and it turned out great! Honestly, turned out better than I expected. Moist, fluffy and not overly sweet. It was a very easy bake too!

    I loved this recipe but was missing a few ingredients, and I also loved the turmeric cake recipe so much that I think I merged the two of them 🙂

    The swaps and spice additions that I made:

    1/2 cup semolina +semolina flour
    1/2 cup whole wheat flour
    1/4 cup oat flour

    1/2 cup coconut yoghurt
    1/3 cup coconut sugar
    1/3 cup regular sugar (slightly less)

    1.5 tbsp turmeric powder
    1/2 tsp cardamom powder

    Everything else was the same as in the original recipe.

    1. You’re so welcome! Thank you for sharing your modifications, so others who might not have certain ingredients on hand may find it useful as well!

  5. I really liked this cake! It was so simple to make and the nice part is you could substitute the lemon to orange and have a totally different cake! The only reason I give it 4 stars is because I found it tasted WAY better the second day.. and who doesn’t want it to taste just as good the first day 😅 either way it’s definitely worth making! And you don’t feel as bad eating it!

  6. I tried the olive oil cake. Since I didn’t have any lemons I swapped them out for orange juice and zest. Thanks to Yumna for recommending alternatives whenever possible in her every recipe. The cake was so MOIST and so FRESH! And not to forget easy too! Perfect for spring 🙂

  7. My neighbor friend and I are committing to completing your monthly challenges together!

    For this one we used strawberries due to availability and it was DELISH!

  8. Loved this recipe, it is the perfect tea party cake. Fluffy, light and goes fabulous with the greek yogurt. Thank you for sharing!

  9. Hey Yumna,
    You made my day. I followed this recipe and I got so much appreciation from my family for the cake. We really enjoyed it. Cake was very moist and tasty. I will send you pictures on instagram. God bless you. 😊

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