Olive Oil Cake

4.99 from 569 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 569 votes
Servings 8 servings
Course Dessert
Calories 319
Prep Time 15 mins
Cook Time 35 mins
Total Time 1 hr 5 mins

Ingredients
  

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.

Video

Notes

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

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.

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

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Comments

  1. This was the perfect cake recipe to try for my first baking attempt in many years. I used a little extra lemon juice and zest. Served with whipped cream, berries marinated in balsamic and vanilla with fresh mint garnish. Dinner guests loved it! This cake just became my go to dessert for future dinner parties.

  2. I just tried this recipe for the first time and it didn’t rise much. Just wondering if that’s normal. I did make a couple of subs. I replaced half the evoo with an orange-infused evoo. And I used orange zest/juice in place of lemon. I used cake flour. I haven’t tasted it yet because it’s for company tomorrow. But it looks and smells delicious!

    1. Can’t wait for you and everyone to dig in! Let me know how it turns out. There are a few reasons why the cake might not have risen, but could it be that you took too long to put the cake in the oven?

      1. Now that you mention it, after I put the batter in the pan, I did have to wait about 10 minutes for the oven to preheat. I didn’t k one that could affect the rise. Good to know. But no matter, the cake is delicious and was a huge hit with our guests. Everyone wants the recipe. It’s a keeper! Thanks so much!

        1. Old baking powder causes cakes/cookies not to rise well. Baking powder is essentially baking soda and vinegar. I, almost always, substitute 1 teaspoon of baking soda and 1 tablespoon of white vinegar for baking powder. (If the recipe call for baking soda, I still use the extra baking baking soda.) If the cake turns out to salty, cut the salt in 1/2 or do not use it at all as the baking soda is salty .

          1. I bake a lot, so I know my baking powder is fresh. But thanks for the tip on replacing baking powder with baking soda and vinegar. I know baking soda reacts to acid causing baked goods to rise. So that makes sense. I’ll give it a try.

  3. I love this recipe!! All my family are asking for the recipe. I add more lemon juice and zest to make it quite punchy and it’s amazing. It’s consistency is so smooth and lovely.

  4. Added a little more Zest in the cake mix. Also made a Lemon Whip Cream with Lemon Zest. It’s an Adult desert, my dinner guests liked that the cake wasn’t overly sweet.

  5. Very easy to make but the cake was flavorless and not sweet at all (not even subtly sweet). It was pretty moist overall but lacking that rich, dense texture that you’d find from a restaurant-quality olive oil cake.

    1. Thank you for your feedback! The essence of the recipe is in the pleasant aroma and subtle flavor of olive oil, so I’m not sure why that didn’t come through. The type of olive oil cake I created is one with a light and fragrant sponge texture with a hint of zesty lemon.

  6. Thank you for sharing this recipe! I just made this cake and it came out really moist, almost too moist. I used full fat greek yogurt. I’m thinking I might try it again using non-fat. Do you think that will help make it a little more light and fluffy? Thanks!

    1. You’re so welcome! That’s perfect. You could try that, but it might turn out dry, as the yogurt gives it moisture and fat.

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