Olive Oil Cake

4.99 from 1684 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 1684 votes
Servings 8 servings
Course Dessert
Calories 319
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes




  • 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.


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.


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.

Cuisine American
Course: Dessert

Rate and comment

Recipe Rating


  1. Thank you for your recipe. I followed complete directions but all I taste is egg in my cake. Is there a way to fix it? I thought of adding powdered sugar but I do not know if it will take care of that eggy taste. I took it out at about 30 minutes because the center was dry. Thank you

    1. Did you use the lemon zest and lemon juice? That usually takes the place of vanilla to cancel any egg taste. The powdered sugar could help mask it on the outside, but if all you taste is egg then it will be hard to mask that too much. Is it possible the lemon you used wasn’t fragrant enough or didn’t have enough zest? Sorry about your experience.

      1. thank you so much for your reply. maybe not as much zest as I should have.. not so sure but thought for sure there would be a strong lemon flavor and I barely feel it. thank you and all the best

  2. Hiya! I’m about to do what you said not to do and use Artisanal Green Peanut Oil. There’s a farm here in Georgia that farms the peanuts and expels the oil right there in the same place, it’s a beautiful flavour and I hardly use olive oil in my house anymore. If this is a success, I shall report back. I have many variants to play with!! Yours looks delicious and I’m stoked! -Hannah

  3. this is the best cake i’ve ever had/made!! simple, real ingredients. perfect texture and crispy crust. i didn’t have any lemons so used 1/2 and orange + zest and it was perfection. definitely going to be my go-to cake recipe!

    1. Hi Kelly, great question! I just use regular olive oil – but if you only have extra virgin on hand you can use that too. I hope you enjoy! You’ll have to come back and let me know what you think when you make it!

  4. Well I just made this today and I am floored! This was amazing!! Love love love!! Do you think I can make cupcakes from this batter as well? thank you for this recipe it’s perfect!

    1. Awe, thank you so much! I have not made this recipe into cupcakes, but I don’t see why it wouldn’t work! I would just adjust the cooking time.

  5. Like someone wrote earlier, I too am not one to leave comments but this was a superb recipe that checks all boxes. First of all it’s delicious; light and just sweet enough with just the right amount of lemon. I happened to add leftover orange rind but that didn’t ruin the recipe. Finally it’s an easy recipe ! Thank you so much for this.

  6. My daughter made this cake today, it was super easy for her to follow the instructions. The cake came out almost perfect! The taste is so good: super moist and not too sweet. Great with some fruits (or coffee for me 😊) thanks for another great recipe! 🙌🙌

  7. I made this olive oil cake for the first time, it was the easiest recipe to follow from all the others I came across. I did add 2 tablespoons of Grand Mariner, a teaspoon of vanilla and some orange zest. Will definitely make it again, more tasty and still moist the next day.

  8. I seldom leave recipe reviews; however, this one was superior in every way to all other Olive Oil Cake recipes I have used. It is so easy to prepare. The texture was perfect (I used all-purpose flour as that’s what I had on hand). The flavor was lovely. Tiny tweaks I made were to sub in fresh orange juice and zest for half the lemon, add a sprinkle of cardamom powder, and coat my pan with sugar in the raw. Otherwise, I followed the recipe exactly. It was the ideal dessert to serve on a hot day. All of my guests loved it. Thank you for sharing this recipe!

    1. So sorry to hear that the lemon flavor was overpowering. Feel free to adjust the amount of lemon you use to suit your tastes.

  9. I love this cake! Trust the process, the batter was thicker than I expected the first time I made it. I prefer a more mild lemon flavor so 2tbs lemon juice 1tbs water was perfect. I used nonfat Greek yogurt because that’s what I always have in my fridge and it came out fine both times.
    One note – maybe tmi but my favorite thing about this cake as a teatime treat is that it will *ahem* absolutely help with constipation. Do with that as you will, I wouldn’t necessarily recommend serving it to company.

    1. Hi Sange, I have not tried this recipe with anything other than the Greek yogurt. That being said you could go with a plant based yogurt, I think it should work.

  10. Delicious and so easy, a child could make it. Added a splash of orange blossom water and used cake flour. Recommend and will make again.

  11. I absolutely love this cake! Have made it several times and making it again tonight. So easy to stir together. I add a cap of orange blossom water to the batter because I love its flavor with lemon. Thank you for sharing this wonderful recipe!!

      1. Thought I would add a second comment. I almost always have the Greek Gods honey yogurt. So that’s what I usually use instead of plain Greek yogurt. LOVE ♥️♥️

  12. Fabulous easy recipe! Served warm with blueberries and dusted with powdered sugar and it was a hit! Looking forward to some with coffee in the morning
    : )

  13. OMG! I don’t think I’ve ever made anything so good! I replaced the lemon with orange and added cardamon. Delicious, thank you!

  14. Has become a staple for every gathering. So easy and sophisticated at the same time 😉! I play around with the recipe, add orange blossom
    water, top it with fresh orange wedges and pistachios. It’s a winner every time. Thank you 🙏🏽

  15. Outstanding! As a simple bachelor I’ve never baked a cake before and followed your recipe exactly as presented – absolute perfection! Incredibly easy and such healthy ingredients too; used a square pan cuz that’s all I have. Can not wait to impress my friends. 🙂

    1. So glad you enjoyed it, Roger! I am sure all your friends will be asking you to make it all the time!

  16. This cake turned out absolutely delicious! I’m used to making chiffon and sponge cakes so I wasn’t sure how much this cake was supposed to rise. I thought it turned out a bit more flat than I anticipated. Do you have any suggestions on how to get the cake to rise a bit more?

  17. Good! I prefer a cake that is a little bit sweeter, but this is still a good recipe worth trying.

  18. I love this recipe. It was so easy to prepare in one bowl. This was my first time trying an olive oil cake and it’s absolutely delicious. It is moist, fluffy, and the crisp edges from coating the pan with oil are my favorite part besides the dusting of powdered sugar on top, of course. I did double the zest and lemon because I love lemon. Otherwise, this is a quick and easy recipe. Thank You!

  19. The Olive Oil Cake is so moist, delicious and a five star “Must Have.” I came to this webpage by browsing and I am bookmarking it and signing up for all your recipes. What a beautifully tangy taste and so easy to make too! Thank you so much for sharing and know that this recipe will be repeated for my Church Coffee Hour this week Too!

    1. I recommend using full fat, though you can try it with nonfat if you’d like. The full fat helps keep it moist. Let me know what you think if you try it!

      1. I used Greek Non Fat Yogurt and it was delicious. I did not know there is non fat yogurt…humm

    2. I noticed the recipe also mentions orange juice may be used in this Oil Oil Cake recipe. Would the Orange Juice be from a container or a regular Orange? And would the measurements be the same? Baking this again with options of Orange along with the Lemon taste for Easter! thanks

  20. This has easily become my go-to cake and everyone that’s had it has loved it. It is now a staple in our home since we have all the ingredients regularly. Thank you so much for sharing such a delicious treat with us!

  21. So to be clear–because I am making for a group for the first time–is it ideal to use a spring form pan? I have one, but wasn’t sure.

    1. I haven’t made this cake in a spring form pan. I just use a regular 9in round cake pan. I don’t see any reason why it shouldn’t work, though. Hope you enjoy!

  22. Hi there! I’m wondering if you think using honey instead of the sugar to make it a honey olive oil cake would work? I’d add the honey in with the wet ingredients of course!

    1. Hey Lexy, I’ve never tried that – but it does sound amazing, and it should work! You’ll have to let me know how it turns out if you try it!

  23. I made this two days ago and everyone who tried it said it was amazing! This is the best olive oil cake recipe I have ever made and I will absolutely be making this again in the future. Thank you 🙂

        1. You can use either regular, or extra virgin. It depends on how pronounced you want the olive in to be in the cake.

  24. I took a risk in making this for a dinner party as the first time making olive oil cake. It was a hit and everyone loved it!! I added a teaspoon of vanilla paste and sprinkled turbinado on the top to form a sugar crust. This was so delicious, light, and easy to make!! Bookmarking 🙂

  25. Hi Yumna,

    I normally never write reviews on websites, but I felt compelled to do so for this amazing cake. First off, it was super easy to make. Other recipes I checked required two bowls and multiple steps, I wanted something that was simple and fast. And finally and most importantly, the flavors and texture of this magnificent cake were beyond the simplicity of the execution. Thank you for sharing and I will forever consider this cake a staple in my repertoire.

    1. Thank you so much, Zulema, for such kind words! I am so glad you enjoyed the cake and flattered that it made it to your cake repertoire. Truly the highest of compliments, and it means the world!

  26. I didn’t have yogurt and substituted it with sour cream)))) Still came out delicious) Thank you for the recipe:)

  27. Can I use a 9″ round pan that is 1.5″ high or do I need to use a pan that is at least 2″ high (like the springform pan)?

    1. Any of those options will work. You can notice in the process photos using the 9” round that it’s not a very tall cake. So a smaller pan (Bundt or square) or one with shorter sides will be just fine! Enjoy!

    1. Hi San! Absolutely, you can use sour cream in place of Greek yogurt at a 1:1 ratio. You’ll have to come back and let me know how it turned out!

  28. I’ve made this many times; so good I ate the whole thing in a day. I’ve begun to pace myself. And now I’m experimenting: canola oil because I ran out of olive. Added some tinned pineapple and juices from the tin in lieu of lemon juice. (I had to cook it 40 minutes instead of 35 when I did that.) Also made it with whole-wheat flour! Endless variations, thank you for this user friendly recipe!

    1. Hi Jupiter! So glad you’re enjoying the Olive Oil Cake! The canned pineapple sounds like a great addition, and I love that you are experimenting! I’d love for you to test out my Almond Cake recipe and let me know what you think!

      1. Thanks, I may try that next! These are my parameters. I have to be able to mix the cake by hand and I prefer to cook with oil not butter. I love butter, but it’s easier to work with oil and less expensive too. I’m also a fan of whole-wheat for taste and health reasons. (However I’ve noticed that whole-wheat can present challenges, maybe needs additional soda/eggs for lift.)

  29. Very easy cake to make, and it comes out amazing! Moist, and flavorful. A real crowd pleaser. I will definitely make this cake again.

  30. Delicious cake, I couldn’t taste the EVOO, and I used a good quality one, maybe it needed to be more fragrant or maybe the lemon juice and zest overpowered it. In any case it was beautifully moist and rich. Topped with grapefruit and blackberries, it was a sophisticated yet simple cake. Perfectly fool proof! I would love to do this recipe with a orange blossom and a labne pistachio frosting

    1. Unfortunately I haven’t tried that yet, but I think it will work! It will depend on the size of the bundt cake.

    1. Unfortunately I haven’t tried this recipe at high altitudes. You may have to increase the oven temperature and add a little more liquid.

    2. Hi – I live in Denver as well. This always works for me:
      1. use only 2/3 – 3/4 amount of leavener (baking soda, powder, yeast, etc) that is used in recipe. I always guess.
      2. increase oven temp by 25 degrees

      There are of course many more ways you can change the recipe for altitude, but I have found they are insignificant in the end. Most of these include more flour or liquid and less sugar. Too complicated for me.

      Good luck!

  31. This is a simple, delicious and versatile dessert. I made one day ahead and it worked very well. I added some sugar in the raw to the pan before adding the batter and again on top of the batter. Then the next day when I did a very quick (3 minute) reheat in the oven, the sugar in the raw added a slight bite/crunch to the cake. I served with Vanilla ice cream or lemon sherbet as side options rather than yogurt and my family loved it.

    1. I can’t wait for you to try this! Use a 9” round pan – the full recipe is in the recipe card at the bottom of the page.

    2. Omg this is a delicious cake! My family asked for frosting, so I made a half batch of cream cheese frosting with some lemon juice instead of vanilla, enough to make it spreadable, and it was amazing!

  32. I made this for my toddler’s birthday – or should I say I read out the steps and my partner baked it! It was perfect as a ‘nude’ cake, not too sweet and didn’t fall apart when my toddler grabbed handfuls to run around eating. The adults thoroughly enjoyed too, with some fresh berries and greek yoghurt. Yum!

      1. I’ve tried this recipe at least 50 times. I recently tried it with gluten free cake flour and it tasted better than the regular flour recipe. I highly recommend it!

  33. Made this olive oil cake last night and followed the instructions except I didn’t have enough lemon juice and used some clementine juice too! Because of COVID and loss of most smell/taste I couldn’t really tell how good it was but it got rave reviews when I brought it in for my boss for Boss’ Day! He said it may be the “most Lebanese cake” he’s had! ❤️And being Lebanese I think that’s high praise!

    1. I need to try this with clementine juice! I am glad your boss enjoyed, and I hope you’re able to get your smell/ taste back soon!

  34. This is my favourite cake! I was so worried when I decided to swap the sugar for maple syrup in this recipe but thought I’d give it a try and it turned out so delicious. I just left it in the oven for almost 45 minute. So light and moist. Making it weekly now, thank you for this!

  35. Tried this last night for some friends and it was delicious! I followed the recipe exactly as is but added some extra lemon juice because I love citrus flavours 🙂 So so good! Going to try it with a mix of oranges and lemons next. Thanks Yumna!

    1. The full recipe is at the bottom of the page in the recipe card. Let me know if you still aren’t able to locate it!

  36. This was absolutely delicious! I kept everything the same except I added fresh basil to the olive oil. I used about 25-30 smaller leaves from my basil plants that I grow. I rough chopped the basil then added the olive oil and chopped basil to the food processor to really incorporate the basil into the oil. The basil is subtle and compliments the lemon and olive oil really well. I finished it off with a bit of powdered sugar on top and a dollop of homemade whipped cream.

  37. Guests loved it and it’s quite easy. Winner!

    I made a double batch (2 9″ round cake pans), turned out on a wire rack to cool, then left them upside down and dusted with powdered sugar. Most guests enjoyed it topped with whipped cream and everyone remarked at how light the cake was.

    I followed the recipe almost exactly–1.25 cups (144g) of cake flour, all juice and zest from a large lemon (about 4T juice), non-fat plain Greek yogurt, and upped the sugar to just shy of 1 cup. I didn’t have baking powder so in its place I used 1/4 teaspoon cream of tartar + 1/8 teaspoon baking soda. (Measurements are for one batch.) Baking time was spot-on, about 33 minutes in a well preheated oven.

  38. Great simple recipe. I substituted white whole wheat flour ( ie whole wheat pastry flour) as that was all I had. Also substituted whole fat plain coconut yoghurt Bc I can’t have dairy. It came out fabulous. Light crust outside. Moist on the inside. Thanks f posting this great simple recipe

    1. Thank you so much! I’m glad to hear that this works with other flours too. That’s perfect! You’re so welcome!

  39. This turned out really well. I only had bottled lemon juice and no zest so it was a bit bland, so if you skip zest add some extra flavor. I really want to try this with rosewater or orange blossom water alongside the lemon in the future. Also did a 3:1 sub for baking soda with baking powder as I couldn’t find it and it worked fine.

    1. I think it could work! If you don’t add too many and they’re not watery, it shouldn’t affect the recipe too much.

  40. Just made this for a dinner party tonight! It smells/ looks amazing! I “iced” it with lemon curd! Can’t wait to try it after dinner!!

  41. 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.

  42. 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.

  43. 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.

  44. 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.

  45. 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.

  46. 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.

  47. So delicious and easy!! We baked on convection at 350 in an 8inch square pan and it finished around 25 minutes, probably could have let it go less. Paired soooo nicely with Kite Hill Vanilla Almond Milk Yogurt!

  48. I made the cake and tried it shortly after it came out of the oven…delicious! I’ll will definitely make it again. I made add a tad more lemon juice.
    Question though….in the “equipment needed” section it shows an 8” pan, however the instructions state to oil 9” inch pan. Which one should we use? I did use a 9” springform pan.
    Also, can you use regular olive oil versus EVOO?

    1. This makes me so happy to hear. Yay!! I would use a 9″ round pan. 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.

  49. This was delicious! I reduced the sugar a bit, just as a personal preference, and it came out perfect. Next time I think I’ll try it with a mixture of lemon and orange zest. Thank you for the recipe!

  50. I was craving something bright and spring like. This cake is amazing!! So easy to make and pretty sure everyone has the things to make it on hand. I sprinkles a little sugar on top for any little crunch and served it with whipped cream and strawberries. I’ll be making this often! Next time I might add a little orange!

  51. LOVE this recipe. It was my first try at making an olive oil cake. I did end up whisking the wet ingredients together first to incorporate some air, but I’m sure it would have been perfect even without that step.
    It was light and moist with the perfect amount of flavor from the olive oil and lemon. It will no doubt be my go-to cake from now on. Thank you for sharing!

  52. Was craving something sweet and did not butter or regular oil so I looked for a cake with olive oil. It exceeded my expectations! It’s soft and airy melts in your mouth and has a wonderful flavor. I will definitely make it again

  53. Hi I was looking for recipe that is heart healthier and didn’t use butter so thanks however in the nutritional facts it shows trans fat can you tell me where does the trans fat come from?

  54. Incredible, easy, and truly a beginner-proof recipe for how elegant it is!!!!! Only adjustment I would make is to use 1 cup granulated sugar – you really need more than 2/3 to taste like dessert, and that’s coming from someone that just wanted a light-on-sweetness dessert.

    I am definitely going to invest in good-quality olive oil, because you really do taste it. And I went light on the lemon zest this time, so I will follow the instructions and zest an entire lemon next time! And I may go for 4-5 tablespoons of lemon juice next time to really taste it…

    1. Thank you! Taste preferences when it comes to sweetness is definitely a factor to consider, so that’s great to note. Hope you continue to enjoy with those adjustments!

      1. Amazing recipe! I used an entire orange for a single nine inch pan and it turned out super fluffy and moist. Only thing I would change is the amount of sugar. I personally found that my cake barely had any sweetness, even with the added orange so I’ll make sure to add a bit more next time. Otherwise, great recipe and super simple to follow!

  55. I am unable to have citrus (zest and juice) right now and wonder if it’s possible to omit? Should I replace with another kind of liquid to maintain the same consistency? Thanks 🙂

  56. I like how easy this cake was to make as I am someone who cannot bake by any means! I followed the recipe and used the zest of two lemons but is there anything else I can add to make it taste more like lemon? I could barely taste it in my cake 🙁

    1. So glad you found this easy to make! As this is an olive oil cake, it shouldn’t have an overwhelming lemon flavor. However, you could double the amount of lemon zest and lemon juice to enhance the lemon flavor next time!

  57. Absolutely loved baking this delicious, moist and super light Olive oil cake. I used extra virgin olive oil as suggested and replaced granulated sugar with Castor sugar.

    Love the fact it’s one bowl recipe and tastes great every time I bake it. 🤍

  58. I want to make this cake but I don’t know which to use. Light olive oil. Or extra virgin olive oil. I read a previous comment where the person used extra virgin olive oil and it tasted like olive oil. What did you use in this recipe

  59. My new favorite cake! A little bit of jam on the side and it’s amazing! So easy to make and only 35 min to bake. I could make this every day.

  60. What kind of olive oil? Regular? Extra virgin? Last time I tried to make dessert using olive oil I used extra virgin and it tasted like I was just eating olive oil. It was so bad I threw it out. Just want this to be perfect.

  61. I just made this today and royally messed up (on what I was so sure was going to be fool proof based on the comments).

    Took out my cake at 33 minutes, toothpick came out clean, however upon further poking it turns out the center was completely un-cooked. Decided to bake further and kept adding more and more time, 5 min. increments, and after 20 ADDITIONAL minutes, center was finally cooked but the sides were significantly dryer than at 33 minutes. What did I do wrong? Followed the recipe to a T.

    1. That often happens if the oven was too hot. You may need to decrease the temperature and cook it a little longer in that case.

  62. I have probably made this 10 times in the past 3 months. It’s so easy to make and so delicious. I typically make it with nondairy yogurt as I’m allergic to cows milk, but I just found a goats milk Greek yogurt and it’s definitely better with that! I changed the lemon for ojai pixie tangerines tonight which was an amazing variation! I also use a vanilla olive oil! This recipe is 10/10. Such a easy thing to make if you are having dinner guests over too.

    1. Wow, that’s amazing! I love how you experimented with the different flavors. Thank you so much!!

      1. This was so good that my kids wanted it for breakfast as well!!! Gave to my neighbours and they said it was divine! Thankyou so much for this easy recipe that even my little boy could make it was delicious!!!! Making again tonight, added on top some buttercream with orange blossom flavouring & pistachios for that Middle Eastern vibe 🙂

  63. Hi Yumna!!!

    I am a huge fan of your recipes!! I wanted to make this olive cake for my daughters first birthday but was wondering if I can substitute the sugar for dates instead?

    Please let me know. Thank you!!

    1. Thank you so much! Happy Birthday to your daughter!! I have yet to try this cake with dates, but I really recommend sticking to any type of granulated sugar.

  64. I do not consider myself a baker but I made this olive oil cake and it was delicious. I used good quality olive oil and I added an extra tablespoon of yogurt since I found the batter a bit dry at the beginning. It was a perfect sweetness and very light. Perfect with a couple of raspberries on top and a nice cup of English breakfast tea. Definitely a new family favourite and so fast and easy to pull together. Thank you Yumna. Your recipes have ignited my desire to bake. 😘

    1. I’m so glad that it turned out good and the whole family enjoyed it! Hope you continue to experiment with baking!

  65. This cake is full of flavor. Not dry at all. Though, I wouldn’t imagine it being dry with the olive oil. As stated in the recipe, DO NOT substitute the olive oil. I do recommend a using a good quality oil. My husband and I enjoyed this cake. I will definitely make again and again. YUMMY!

  66. Delicious! So easy to make, incredibly moist and flavorful, without being too heavy. My three year old and I had a great time making it together. Thanks for the recipe!

  67. This was one of the most delicious and moist cakes I ever made!! It was a hit with my family the first time that I made two for the next dinner party we hosted. Loved it!! Thank you Yumna for such a wonderful recipe.

  68. Love how simple this recipe was! The cake was light and tasted great. I substitued truvia for the sugar to be mindful of my diabetic husband and he really liked it. Thanks for sharing and all the great recipes!

  69. Thank you so much for sharing this amazing and simple recipe! The recipe was so easy and the cake is super mostly! My whole family, including my picky daughter, loved it!

  70. Olive oil cake = 🤤😋
    Absolutely loved this recipe! It was so easy to make, especially for those of us who are not great at baking. Made it with my teenage daughter and we were so surprised how easy it was. For toppings we used strawberries and greek yogurt for me and strawberries and whipped cream for my daughter. Super easy to make and very delicious. I would recommend it!

  71. Made the olive oil cake after having my husband taste test 3 different olive oils. It came out beautifully. The only problem —the taste testers, 2 kids, ate half the cake so I had to make 2 more for the weekend🥰🥰

  72. Just the perfect cake light, balanced and yummy!!
    I made this cake for friends night, they totally loved it.
    I actually added cherries instead of raspberries.
    Very easy to make, highly recommended 🙂

  73. This olive oil cake is AMAZING!!! I wish I had more to say about it but I’m speechless. If you haven’t made it yet I recommend that you give it a try. I’m almost sure you’re going to be pleasantly surprised as I was. Thank you so much for sharing with us❤

  74. Super tasty and super easy! I loved the fresh lemon flavour with that rich olive oil quality. We like it just on its own without any toppings or a side of fruit.

  75. Super tasty and super easy! I loved the fresh lemon flavour with that rich olive oil quality. We like it just on its own without any toppings or a side of fruit.

  76. My new favourite cake. This cake is made with ingredients that you always have on hand. It’s so light, fluffy and delicious. It’ll be my new go to cake whenever I’m in a bind. Thank you Yumna for another fan favourite. Looking forward to our next cooking challenge! Thank you for bringing us all together.

  77. At 70, I’ve started to cook again and I’m so glad I accepted this challenge!
    No lemon on hand? This cake is forgiving, whether you use lemon or another citrus.
    I read the bon appétit recipe and followed their directions to coat the bottom of the cake pan with olive oil and a fine dusting of sugar, which gave it a nice finish.
    I nearly ruined everything by misreading the recipe’s oven temperature by 50°. Luckily this cake really is forgiving and everything turned out fine.
    I topped it with strawberries, though I preferred plain yogurt.
    In my opinion this cake is even more delicious the second and third day after baking.

  78. I really enjoyed this cake! Light and easy to make, perfect for a quick dessert at night or a mid-morning coffee with friends. I didn’t have heavy whipping cream or the canned stuff to top it, so I used lemon curd and it was a great addition to the lemon flavor in the cake. I’ll definitely make this again!

  79. It‘s never been so easy to make a delicious, super tasty cake… It was my first time but for sure not the last. Whenever you need or want a quick, easy cake – the olive oil cake is the one… 😍Even beginners can’t get it wrong…

  80. Great recipe! The cake is light, airy, and perfect with coffee or tea! Thank you, Yumna, for yet another gem!

  81. This cake is super easy to make! I only had one lemon on hand and it was already half zested, so I just zested the rest into the granulated sugar as the very first step and rubbed it in to release the oils. The cake still had a lovely lemon flavour, and although the batter tasted a bit like olive oil, it didn’t come through much after baking (so don’t let that stop you from making this cake if you’re hesitant about an olive oil flavour)! Texture-wise I’d say the cake was closer to a pound/loaf cake than to something like a genoise sponge, which is to be expected given the ingredients and method. Overall it was a tasty cake that comes together super quickly and easily!

  82. Made the olive oil cake today and it is heavenly.. I am so excited.. Easiest, tastiest, cake ever..

  83. Looking for an olive oil cake recipe 🙂 can I sub the sugar for coconut sugar or would it not work?

  84. I’m so excited for this new monthly challenge! This is my new go to cake recipe! It was delicious!

  85. I am 50% Lebanese and have very few recipes from my Grandma. Your recipes help me bring her cooking to my children. My daughter and I are doing your challenge and learning together. The Olive Oil cake is a wonderful way to begin. The olive oil and lemon in this cake bring back so many memories. 🫒🫒🍋🍋 Thank you!!

  86. I have tried this cake twice and both times it was just so delicious. It’s so soft and airy and very flavorful. I have altered the recipe once and used orange juice and orange zest And I got nothing but compliments. This recipe had definitely become a family favourite. I have been raving about it so much to my extended family that I will be making it this long weekend and dropping it off to some family members. Thank for you for this wonderful recipe and always inspiring me to try new things.

  87. So easy to make . Minimal effort for a beautiful cake which is light, moist and tastes so good ! will be added to my rotation list. Love love love it !

    1. What a Yammy recipe! I’ve never made a cake with olive oil and I really didn’t know what to expect. I was pleasantly surprised how well it turned out. The recipe was simple and easy to follow. I shared the cake with my parents and they loved it also.

  88. I had just made it, it has a pleasant smell and an airy texture. Can’t wait for it to cool down. It’s amazing🤤

  89. I made the Olive cake it it’s wonderful cake, my family love it 🫒🥧❤️👌

  90. Yumna, I made this delicious cake last night at 9:30p.m. it was simple to make, and man was it yummy! It’s light, lemony, and moist. My family really enjoyed it.

  91. I tried this cake and it turned out super moist. I did make a few changes like adding an extra egg and milk instead of yogurt. But it was mice and fluffy. Thanks for sharing! I took a picture but don’t know where to post!

    1. I’m still glad it turned out good with those changes! Feel free to share it with me by joining my Facebook group called “Feel Good Foodies: A Community!”

  92. This was one of the quickest , easiest cake to be made. The cake was super moist and soft. It was an instant hit, with kids and all. Thank you for this awesome recipe. Definitely recommended …

  93. My 5 yr old daughter and I made this cake today! It was a fun activity and easy to make with simple clean ingredients. tastes amazing .. we also substituted plain whole milk yogurt and still turned out yummy!

  94. This was so super simple to make and tasty! My 2 year old niece had fun helping me mix everything up…definitely recommend.

  95. I made the cake last night and took it to work today. It was soooooo delicious and all my colleagues asked for the recipe 🥰😍 I gave them your website to see all your amazing recipes 😊

  96. Cooked your Olive oil cake for Mother’s Day for my Mumma. It was a hit! Served it with fresh blackberries and Greek yogurt. Easy enough to make and so so yummy, moist and light. Loved the subtle olive oil and lemon taste. Wish I had used a smaller cake tin, as it was a little flat – but that was my issue of only one size tin, and not your recipe. Love love love!

  97. Absolutely delicious! And so lemony too! Very simple to make and great for a quick sweet fix or if you have to make something in a pinch! This will be a go to cake for sure!

  98. I tried this a couple weeks ago but forgot to review. It was SO GOOD. Everyone in my family loved it. We finished it in like two days, haha. It’s so fluffy and airy and has a great but not overpowering flavour. I never thought of putting olive oil in cake. 100% would make again… this weekend! 🙂

  99. Made it yesterday after watching the live video and it turned out so delicious !!! I also added some blueberries. It’s super easy to make and so much flavor.
    Another amazing recipe by Yumna ! Thank you 😊

  100. Made this as is and it turned out delicious! It turned out exactly as I suspected and was light and flavorful. Personally it was a little too on oily flavor so I may try again with more lemon juice and try to bring out the citrus more. I think adding some fresh fruit or a fruit compote on the top would take this to the next level and be the perfect summer treat!

  101. Made this cake for Ramadan and it was so delicious! Thank you for suggesting it for the May cooking challenge 😋

  102. I tried this recipe and it was sooo easy to make and turned out soo good! Only replacement I did was used plain yoghurt instead of Greek since I didn’t have any Greek at home. Thank you!!

  103. Just made it today along with your homemade whipped cream! Bringing it to work tomorrow and everyone is so excited!

  104. We had your lemon olive oil cake for Mother’s Day celebration and oh my! YUM YUM!! It was so good! Thank you

  105. I never heard of olive oil cake before, but I made it and it was so easy! It is so light and lemony and delicious, everyone enjoyed it! I think i might try whipped cream and berries for topping next time.

  106. I was super excited to make this cake for Mother’s Day. I grew eating my grandmother’s oil cake (a recipe that has been passed down to all her grandchildren) so I was curious to see how this cake would compare. Unfortunately, I did not come out as well as I thought it would. It had a unique flavor, too yogurty for my taste. I am wondering if I messed up on the measurements along the way (I blame it on my “fasting brain” from Ramadan lol) I have no regrets though, I am glad I tried it! It was a very simple recipe!

  107. This was so delicious!!! Moist and fluffy and the hint of lemon just makes this the perfect dessert.

  108. This cake is perfect for those new to baking and those who don’t want to spend all day in the kitchen! I like that this recipe is so versatile, allowing for substitutions like orange zest for lemon, etc.
    I served mine with fresh strawberries which gave the cake even more flavor and moisture.
    My family all agreed they’d like to have this cake, topped with a lemon glaze.
    I had 2 slices left so I ate one with Fage 0% plain yogurt (definitely a good idea!) and saved the 2nd slice for tomorrow to see if there’s any noticeable difference in taste.
    In the future I’ll serve this cake with either yogurt or topped with fruit in it’s own juice.
    Note: Per Bon Appetit’s recipe, I ‘oiled’ my baking dish and dusted it with a fine coating of sugar to avoid the cake sticking to the dish. The cake cooled and came out easily.

  109. I definitely recommend this recipe!! What I love most about this cake is that it is extremely easy to make and it was perfect as I had all the ingredients to make it for mother’s day, this weekend! It was fluffy, light, and an absolute success!!
    Thank you @feelgoodfoodie!!

  110. Made this cake on Mother’s Day with my two little ones such a simple delicious recipe. we all had seconds (we had to set a limit). I used balkan full fat yogurt as I didn’t have Greek yogurt handy but I don’t think it made a difference to texture or taste!
    Takes very little time to prep and bake! Definitely making this again 🙂 thank you so much!

  111. I made this cake for Mother’s Day! This is my second recipe I made from you Yumna! It’s soo good! Check my reels all from your recipes on my Instagram @subzerolia !

  112. I only have extra virigin and Greek extra virgin olive oil, which would be better? Thanks.

    1. Hmmm, either will work, but I think it’d be good with the Greek extra virgin olive oil!

  113. I followed your recipe and put them in little muffin tins to make for my mom for Mother’s Day. Thank you!

  114. I made the olive oil cake for an after Ramadan dessert and it was a hit! Everyone was skeptical when I told them it was olive oil cake, but you really don’t taste the oil in the cake. Definitely want to make it again with some berries in it!

  115. 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 🤩

  116. 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!

  117. 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.

  118. 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!

  119. 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!

  120. 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 🙂

  121. 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!

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

      1. Great recipe and very easy to whip up! Fluffy, moist, and light. Our new go-to cake!