Olive Oil Cake

5 from 2399 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!

This post may contain affiliate links. Please read our disclosure policy.

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
Want to save this recipe?
Just type your email below and I’ll send it to you. And as a bonus you’ll get delicious new recipes from me!

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 key 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!

order MY book

The Feel Good Foodie Cookbook is now available everywhere books are sold!

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 2399 votes
Servings 8 servings
Course Dessert
Calories 319
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!




  • 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
5 from 2399 votes (2,208 ratings without comment)

Rate and comment

Recipe Rating


  1. Angie Maffey says:

    Can I add fresh blueberries to this ?

    1. Yumna J. says:

      Great question! I haven’t tried adding fresh fruit to the batter yet but I bet it would work, you just may have to adjust the bake time slightly to account for the extra moisture. It would also taste amazing topped with fresh blueberries! If you end up adding them to the cake, I’d love to hear back—I’m curious to know how it goes!

  2. Dean says:

    Is it possible to substitute or omit the lemon completely? I’m not a fan of anything lemon flavored, especially in desserts.

    1. Yumna J. says:

      Hi Dean, you can use another citrus fruit instead! Orange tastes really amazing in this recipe. Hope you enjoy!!

  3. Kelly says:

    Hello, we made your cake recently and we loved it! We put a dollop of whipped cream and some orange zest over the top. It was a great cake! I actually used sour cream in place of Greek yogurt since I was out. It worked out fine!
    I recently purchased 6 mini bundt cake pans. I am thinking of making the cake into individual serving sizes. I’m deciding if I should double the recipe. Thank you for the recipe, it’s a keeper!

    1. Yumna J. says:

      Yay, I’m so glad you liked it!! Love the tweaks you made. Let me know how to individual bundt cakes turn out!

  4. Brie says:

    Can you bake this in a springform pan?

    1. Yumna J. says:

      I just use a regular 9in round cake pan but other readers have had success using a springform pan. I don’t see any reason why it wouldn’t work! Enjoy!!

  5. Shreya says:

    Hi! Is there anything I can substitute the eggs with? Have a family member with an egg allergy. Thanks in advance!

    1. Yumna J. says:

      Hi Shreya, you can use a flax egg instead!

      1. Kat says:

        Try Just Egg, an egg substitute. Three tablespoons for one egg. You can get it at a lot of grocery stores. It works wonderfully for baking. I use it in my cakes and muffins. Worked well in this tasty recipe. It freezes well, too. Also good scrambled eggs!

  6. arianne says:

    Hi Yumna (love your name!)

    Any idea if I can substitute the Greek yogurt for coconut milk? The fat content of the coconut milk is 19% whereas Greek yogurt 9%. Should I stick with the 1/4 cup measurement? or half it since double the fat ?

    Planning on toping it with thinly sliced fresh mango for a tropical version.

  7. Tara Zand says:

    Hi ! Is there a specific Greek yogurt you recommend ? There are so many options I’m not sure what is the best one

    1. Yumna J. says:

      Hi Tara, I use whole milk plain Greek yogurt. I hope that helps!

  8. Carrie says:

    Can I substitute honey in place of the sugar?

    1. Yumna J. says:

      Hi Carrie, I’ve never used honey but it should work! I would add it in with the wet ingredients and decrease the amount slightly since it’s sweeter than sugar. Let me know how it turns out!

  9. Karen says:

    What type of olive oil is best for this recipe? EVOO or another type?

    1. Yumna J. says:

      Great question!! I use regular olive oil but extra virgin will work—it just might take on a stronger olive oil flavor, depending on the EVOO you choose. The lemon should help balance the earthy olive oil taste as well. You’ll have to come back and let me know what you think when you make it!

  10. Diane says:

    Can plain yogurt be used instead of Greek yogurt?

    1. Yumna J. says:

      Yes, absolutely! I find that Greek yogurt makes the cake more moist and rich thanks to the higher fat content, but plain yogurt will work just fine.

  11. Adrienne says:

    This is the perfect recipe for a simple and quick cake. It’s extremely fool-proof and comes out so delicious. I topped mine with a powdered sugar glaze and it was amazing.

    1. Yumna says:

      Thanks so much!

  12. Beauty says:

    This cake is so delicious and easy to make! It’s become my go to when I need to pull something together quickly.

    1. Yumna says:

      Yay! It’s a favorite of mine as well!

  13. Nicole says:

    This has become my go to cake recipe! I’ve done it with lemon and orange, both are delicious, but orange is my fave! Made a double layer with mascarpone whipped cream and strawberries for Easter, was a huge hit with the family.

    Wondering if you have made a chocolate version of this and if so what did you change?

    Thanks for sharing!

  14. Marie says:

    Excellent recipe! I’ve baked it twice in about 2 weeks. Except using blood orange instead of lemon.
    And took out a couple of tablespoons of flour and replaced with cornstarch. It is such a delicious cake! Thank you!!

    1. Yumna says:

      Sounds perfect!

  15. Jocelyn Ramirez says:

    Omg this cake was so delicious! It was so moist and so refreshing. I did a thick layer of dusted powdered sugar on top which was PERFECT since the cake is not too sweet itself. Will be making this again.

    1. Yumna says:

      Yay! So glad to hear!

  16. Karen says:

    excellent! very easy and perfect texture and taste!

    1. Yumna says:

      Glad you enjoyed it!

  17. Sarah says:

    I was a little leery at first reading through the ingredients and how highly reviewed, but boy, was I wrong! If you are thinking of trying this recipe, do it. You won’t be disappointed. The cake was moist but light, with a nice hint of lemon. I ate two pieces straight from the pan. I’m going to try the rest with some berries with a dollop of whipped cream.

    1. Yumna says:

      So happy you enjoyed it!

  18. Renee says:

    I used limes since I had a bagful in the fridge. Didn’t have cake flour so I substituted 2 tbsp of flour with corn flour. Only had brown sugar so used that and the excess lime juice (didn’t realise how juicy my lines were 🙄) was mixed with a bit of icing sugar and drizzled over the warm cake which was baked in a loaf tin. Success! Very lime-y, very tender, so delicious. Lovely grassy notes from the EVOO. Thank you for a failsafe recipe. May have to bake it again soon .. between hubby and I, it’s ready half gone 😂

    1. Yumna says:

      Sounds amazing!

  19. Michelle H. says:

    I just made this cake. I am giving it away so I can’t comment on the flavor of the baked cake. ☺️ But what I can comment on is the dough. It was fabulous!! I can always tell how a cake is going to turn out by the dough. I used a high quality blood orange olive oil and made an Earl Grey whip cream for a topping. The cake height is not that of a “traditional” cake as it is a “smaller” cake…..note the amount of ingredients. What a delight to make❣️ Thank you for this recipe❣️

    1. Yumna says:

      Thanks so much! Wow, the whipped cream sounds amazing!

  20. Karen says:

    I made this cake last month and it was fantastic. I made it in my toaster oven, so it overcooked a bit but it was still great. I made it tonight but I didn’t have any plain Greek yogurt so I used lemon yogurt. It’s cooling now so I’m anxious to see how it comes out. I also reduced the cooking g time by 8 minutes in my toaster oven.

    1. Yumna says:

      Thanks for sharing, Karen! Love the idea of using lemon yogurt.

  21. Mrs. Courtney Sabala says:

    What size pan should this be baked in?

    1. Yumna says:

      Hi there, the recipe calls for a 9 inch round cake pan.

  22. Crystal says:

    Would it be possible to convert the ingredients to metric?

    1. Yumna says:

      Unfortunately, because I don’t test in weighted measurements, it will be more work for me to convert them this way. I’m sorry for the inconvenience

  23. Rica says:

    Thank you so much for sharing this recipe! I made it today, and it is sooo good. My cake didn’t rise as much as I thought it would, but still tasted great so!

    1. Yumna says:

      So glad you enjoyed it!

  24. Lily says:

    I made this with some high quality olive oil and topped it with some quick strawberry compote for dessert. It is FANTASTIC and cooks well in a cast iron pan when you add on five minutes.

    1. Yumna says:

      Thanks for the tip on the cast iron pan, so glad you enjoyed the recipe.

  25. Tom says:

    Can you use whole wheat flour, or other flours for a healthier version?

    1. Yumna says:

      In my opinion, all-purpose flour or cake flour is best for making the olive oil cake.

  26. Tiana says:

    I’m really not the type to comment on recipes, but this cake was SENT FROM HEAVEN!!! We had to restrain ourselves from eating the whole thing in one sitting and barely succeeded—in other words, here I am, two days later, making it again. We substituted sour cream for the Greek yogurt in a pinch and it worked just as well. A little homemade whipped cream and boom: Absolutely heavenly. Thanks for this one!

    1. Yumna says:

      Aww I love this, thanks for sharing!

  27. Jia Qin Lim says:

    Hi! Is it possible to replace lemon zest and juice with grapefruit zest and juice? Because I have some grapefruit unused 😫

    1. Yumna says:

      Yes, I think that would be a nice flavor in this cake!

  28. Jay says:

    The directions include “Pour into a pan lined with parchment paper.” But the video and printable recipe show only a non-stick pan or reference a greased pan. I’m not sure what to use parchment paper for, anyway, except cookies and scones!

    1. Yumna says:

      The parchment paper just ensures there is no sticking, but you could also lightly grease a nonstick cake pan.

  29. Marianne says:

    Fabolous recipe! I substituted orange for lemon and substituted 1/4 c. Of flour for ground almonds. Delicious! It had a very bright flavor and light texture.

    1. Yumna says:

      Yum, sounds delicious!!

  30. Shayla says:

    This is one of those things where I clearly made it wrong the first time but I liked the ‘mistake’ version better. It rose to double what it typically is, was so rich and fluffy, and I used a peppery olive oil that balanced beautifully with the lemon. It was perfect (to my tastebuds). So when I made it the correct way the second and third time and found it quite heavy and thin, I got a little disappointed. I’ve been trying to recreate my mistake ever since. Lovely recipe regardless! I’d give it 5 stars if I had of never had my fluffy version ahaha

    1. Yumna says:

      How interesting! I would guess maybe you swapped the measurements for the baking powder and baking soda? The cake is meant to be fairly dense and moist but I would be curious to hear if pin down your happy accident. Keep me posted!

  31. christine copsis says:

    Can I make this in a Bundt pan? If so, do I double or tripe ingredients?

    1. Yumna says:

      Yes, you could use a Bundt pan (just make sure you butter and flour it very well) if you double the ingredients, then increase the baking time by about 15 minutes.

  32. Vee says:

    What. A. Delight. This really surprised me in the best way possible. Tried making an olive cake for the first time using your recipe and it’s beyond delicious (so easy as well)! It’s truly light and moist like you mentioned, and my fav part is that the lemon enhances the overall flavour. Will be making this on Christmas for my family as well x

    1. Yumna says:

      Aww thanks so much!

  33. Colton B. says:

    Just made this for my 1st time (not a baker at all). I zested 2 lemons instead of 1 (only kept the juice of 1 lemon) and this turned out to be a hit! Mom has already requested it for Christmas.

    Question: a 9″ springform did not make alot of cake. Are any issues present by doubling and using a bigger/square cake pan?


    1. Yumna says:

      So glad to hear! If you want to double the cake I would recommend baking in two separate round pans.

  34. Poorva says:

    This is such a lovely recipe for a moist and easy cake. Added some orange blossom water and felt like it really elevated the lemon flavor!

    1. Yumna says:

      Sounds delicious, glad you enjoyed it!

  35. Alejandra says:

    My birthday cake is so good! I love olive oil cake!

    1. Yumna J. says:

      So happy to hear that the olive oil cake turned out good for you!!

  36. Daniel says:

    if you double the recipe, do you need a bigger pan?

    1. Yumna J. says:

      You would want to use two 9 inch round cake pans if you’re going to double it. Hope you enjoy!

  37. Terry says:

    May I use self rising flour in this recipe?

    1. Yumna J. says:

      I don’t recommend self rising flour since you can’t control the amount of baking soda or powder.

  38. Kevin says:

    why not just say cake flour for ingredients if it’s better???

    1. Yumna says:

      It can sometimes be hard to find so I like to give an alternative depending on what is available to people.

  39. Deidre says:

    Hard to find recipe

    1. Yumna says:

      Sorry you had a difficult time locating the recipe card. Next time, you can try clicking “jump to recipe” at the top of the page and it will bring you directly there. Hope this helps!

  40. Safi says:

    I love the flavor! A metal fork comes out clean with just a few crumbs, and it is very moist. But in the middle layer of the cake, it looks wet (but just crumbs come out) and it mushes between fingers. I wanted to love it, how do I fix this?

    1. Yumna says:

      Thanks for your comment! It sounds like you may need to bake the cake for a few more minutes before taking it out of the oven, especially if the middle still looks wet. All ovens will cook at a slightly different rate, but a good visual would be that the center of the cake should spring back when pressed. If your finger leaves an indent, it probably needs a few more minutes in the oven. Hope that helps!

  41. Hariklia says:

    I must say I really enjoyed the taste of this cake !!! It’s been on my bucket list to make and omw totally delicious 🤤 thank you for this. My cake came out fluffy and full of flavor. It was an absolute pleasure to making this cake.

    1. Yumna J. says:

      So glad you liked it!

  42. ker says:

    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. Yumna Jawad says:

      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. ker says:

        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

  43. Jasson says:

    Very nice recipe chef 👍👌👏. I made it today really yammy 😋. Thank you for your effort 🌞😎.

    1. Yumna J. says:

      Thank you so much!

  44. vicky wollaston says:

    So simple and delicious. Thank you. Best ever recipe.

    1. Yumna J. says:

      You’re so welcome!

  45. hannah says:

    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

    1. Yumna J. says:

      LOL looking forward to hearing how it turned out!

      1. Willy Evans says:

        How many slices is the nutrition info based on?

        1. Yumna says:

          1 slice, or 1/8th of the cake.

  46. Rachel says:

    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. Yumna J. says:

      Aw, you’re so sweet, thank you so much, Rachel!

  47. Kelly says:

    What olive oil is recommend?

    1. Yumna J. says:

      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!

  48. Ella says:

    Just made this. Super yummy! Thank you for the recipe 🙂

    1. Yumna J. says:

      Thanks so much!

  49. Adita says:

    Ohh and I used cake flour and it was totally so so great!

  50. Adita says:

    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. Yumna J. says:

      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.

      1. Adita says:

        You’re welcome and maybe I’ll try the cupcakes and yes adjust time I’ll keep you posted

  51. Bibian says:

    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.

    1. Yumna J. says:

      You’re so welcome! So happy to hear that you enjoyed it!

  52. Racelle says:

    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! 🙌🙌

  53. Liz J says:

    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.

    1. Yumna J. says:

      Thank you so much!

  54. Kiran says:

    Hi loved your recipe . Can you please suggest me an alternative for eggs

    1. Yumna J. says:

      You can use flax eggs! Hope you enjoy!

  55. Kyle says:

    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. Yumna J. says:

      So glad you liked it Kyle! Love the orange juice and zest idea!

  56. coocoo says:

    lemon flavor is so overpowering it didn’t taste like olive oil at all.

    1. Yumna J. says:

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

  57. Michael says:

    This recipe is the real deal. Easy, healthy enough and so delicious. Big fan.

    1. Yumna J. says:

      Thank you!!

  58. Abigail says:

    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. Yumna J. says:

      Thanks so much, Abigail.

  59. Sange says:

    What can I substitute the Greek yogurt with? Would like it to be dairy free.

    1. Yumna J. says:

      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.

  60. Jennifer says:

    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.

    1. Yumna J. says:

      Thank you so much, Jennifer!

  61. Gaby says:

    Do you use plain 2% Greek yogurt or flavoured?

    1. Yumna J. says:

      You’ll want to use whole milk plain Greek yogurt. Hope you enjoy!

  62. Judy K says:

    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. Yumna J. says:

      You’re so welcome! Thank you for the kind words!

      1. Judy K says:

        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 ♥️♥️

  63. Barb Wilson says:

    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
    : )

    1. Yumna J. says:

      So glad everyone liked it! It is so good with coffee!

  64. Andrea says:

    Olive Oil Cake recipe is new to me. I am going to try it!

    1. Yumna J. says:

      Hope you enjoy it!

  65. Sophie Wood says:

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

    1. Yumna J. says:

      You’re so welcome!!

  66. Marie-Christine says:

    OMG IT WAS SO GOOD. Super moist, fluffy and fresh. So happy I doubled the recipe 🙂

    1. Yumna J. says:

      Thank you so much! I am so glad you liked the olive oil cake!

  67. Arianne says:

    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 🙏🏽

    1. Yumna J. says:

      Oo that sounds so good! You’re so welcome glad you like it!

  68. roger singh says:

    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. Yumna J. says:

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

  69. Sara says:

    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?

    1. Yumna J. says:

      Thank you so much! This cake is flatter, more like pound cake.

  70. Elizabeth says:

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

    1. Yumna J. says:

      You can always add a little more sugar to the batter to fit your tastes.

  71. Janette says:

    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!

    1. Yumna J. says:

      You’re so welcome, Janette!

  72. Beverly Carter says:

    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. Yumna J. says:

      Thank you so much, Beverly! Welcome, so glad to have you!

  73. Alexis says:

    Can I use nonfat Greek yogurt? Or does it have to be full fat?

    1. Yumna J. says:

      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. Beverly Carter says:

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

    2. Beverly Carter says:

      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

  74. Denise says:

    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!

    1. Yumna J. says:

      Thank you for making it, Denise!

  75. diana says:

    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. Yumna J. says:

      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!

    2. Denise says:

      Hello, I use a spring form pan all the time!

  76. Lexy says:

    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. Yumna J. says:

      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!

  77. Haely says:

    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. Yumna J. says:

      Thank you so much! So glad everyone enjoyed it!

      1. Mariza says:

        Hi. What type of olive oil do you recommend?
        Thank you.

        1. Yumna J. says:

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

  78. Michelle says:

    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 🙂

    1. Yumna J. says:

      Oh yum! Love the idea of a sugar crust – sounds sooo good!

  79. Zulema says:

    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. Yumna J. says:

      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!

  80. Tatiana says:

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

    1. Yumna J. says:

      So glad you liked it! Sour cream is a great substitute for yogurt!

  81. Asma says:

    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)?

  82. Asma says:

    Can I use a bundt cake pan or 8″ square pan or to bake this cake?

    1. Yumna J. says:

      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!

  83. San says:

    Will sour cream work?

    1. Yumna J. says:

      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!

  84. Jupiter says:

    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. Yumna J. says:

      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. Jupiter says:

        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.)

  85. Katie Heller says:

    Can you do this with regular olive oil not evoo?

    1. Yumna J. says:

      Absolutely! It has more of a full-bodied flavor than EVOO but will work just as well.

  86. Frank Burton says:

    Easy and delicious. Lighter than I anticipated.

    1. Yumna Jawad says:

      Thank you so much!

  87. Andrea H. says:

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

    1. Yumna Jawad says:

      Thank you so much! I love that!! Hope you continue to enjoy.

  88. julia says:

    so good! i upped the sugar and lemon, and served with a yogurt sauce and more berries

    1. Yumna Jawad says:

      Thank you! Sounds extra delicious.

  89. Natalia says:

    Hi, what percent greek yogurt do you use? Full fat or 2%? Thank you!

    1. Yumna Jawad says:

      I used full fat!

  90. sabrina says:

    can I make this as cupcakes?

    1. Yumna Jawad says:

      I have yet to try that, but I think it could work!

  91. Arianne says:

    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. Yumna Jawad says:

      Thank you! That’s perfect. I love the sound of that combination – let me know how it goes!

  92. Kristen says:

    What kind of olive oil do you use?

    1. Yumna Jawad says:

      Extra virgin olive oil!

  93. Mike says:

    I’m about to make this. Have you ever tried making it in a bundt cake form? Would that be double the recipe?

    Thank you

    1. Yumna Jawad says:

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

    2. Denise says:

      Hi! Did you wind up making it as a Bundt? Did you double?

  94. Lisa says:

    If you use cake flour instead of all purpose flour, do you need to make an adjustment to the amount of flour?

    1. Yumna Jawad says:

      You can use either for making this olive oil cake! All-purpose flour or cake flour is best.

  95. Shannon says:

    What changes would you make to this recipe for high altitude? I live in The Mile High City.

    1. Yumna Jawad says:

      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. Kate says:

      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!

  96. linna says:

    Delicious cake! So moist and light.

    1. Yumna Jawad says:

      Thank you so much!

  97. Monica says:

    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. Yumna Jawad says:

      Thank you so much! That sounds perfect – I love the way you served it!

  98. bob says:

    Im not a cook but I thought Id try this. What size of a cake pan?

    1. Yumna Jawad says:

      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. Maya says:

      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!

      1. Yumna Jawad says:

        Thank you so much! That sounds delicious – I need to try that frosting next time I make this cake.

  99. Alanna says:

    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. Yumna Jawad says:

      That is amazing! Yay!! I’m glad everyone enjoyed!

  100. Joko says:

    I wonder if this could work with gluten free flour?

    1. Yumna Jawad says:

      Unfortunately, I have yet to try that! Let me know if you give it a go.

      1. Paris House says:

        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!

        1. Yumna Jawad says:

          That’s amazing to hear – I need to try this with gluten free flour next!

  101. Kelly says:

    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. Yumna Jawad says:

      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!

  102. Kinda says:

    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!

    1. Yumna Jawad says:

      That is amazing to hear! I’m glad it worked, too! Yay!!

  103. Meg says:

    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. Yumna Jawad says:

      That is so great to hear! Yum!! Let me know what you think with the orange and lemon combo.

    2. Ben says:

      Made it with 1/2 lavender infused olive oil 1/2 regular olive oil.

      1. Yumna Jawad says:


  104. Carina Green says:

    How much flower, oil, eggs…. The recipe nowhere?? I die to make it…. Please😁

    1. Yumna Jawad says:

      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!

  105. Elizabeth says:

    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.

    1. Yumna Jawad says:

      Thank you so much! That sounds delicious, too – so fresh!

  106. Rachel H says:

    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.

    1. Yumna Jawad says:

      That makes me so happy to hear! That’s perfect. Yay!

  107. Joan Bruno says:

    Can I double the recipe and use a springform or 9×13 pan? Thanks!

    1. Yumna Jawad says:

      It should work! You may need to adjust the cooking time though.

  108. Donna Manger says:

    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. Yumna Jawad says:

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

  109. Emma says:

    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. Yumna Jawad says:

      Yay, I’m glad to hear it! That’s a good point. And, I love that idea! Let me know how that goes!

  110. Despina Spencer says:

    Wondering if I could add fresh raspberries?

    1. Yumna Jawad says:

      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.

  111. Adam says:

    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!!

    1. Yumna Jawad says:

      That makes me so happy! A lemon curd?! Yum! I need to try that. Hope you all enjoyed!

  112. Jade says:

    Would it be weird if I substituted the Greek yogurt for sour cream ?

    1. Yumna Jawad says:

      I have yet to try that! Let me know if you decide to give that a go.

  113. Jen says:

    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.

    1. Yumna Jawad says:

      I’m so glad you attempted this and it turned out well! Yay!!

  114. Deb says:

    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. Yumna Jawad says:

      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. Deb says:

        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. Yumna Jawad says:

          That might’ve been it then! So glad to hear you all enjoyed the cake nonetheless!

        2. Ruthann says:

          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. Deb says:

            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.

  115. Yvonne Ward-Manson says:

    Great cake! Light and moist, this cake won’t last long, everyone loves it. 😉❤

    1. Yumna Jawad says:

      Thank you so much! It definitely won’t last long!

  116. Marie says:

    Love this recipe – how can I make it gluten and dairy free (eggs are fine)?

    1. Yumna Jawad says:

      Thank you so much! I have yet to try a dairy free or gluten free version of this recipe.

  117. Meagan says:

    Can I sub regular flour for almond flour?

    1. Yumna Jawad says:

      I don’t think almond flour will work as well in this recipe.

  118. Jessica C says:

    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.

    1. Yumna Jawad says:

      Yay!! That’s amazing. I’m glad to hear it!

  119. Brian says:

    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.

    1. Yumna Jawad says:

      Such a fun way to personalize this recipe! Sounds amazing!

  120. Sue says:

    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. Yumna Jawad says:

      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.

    2. Katie says:

      The trick to a very robust flavor is making sure you use EVOO! (extra-virgin olive oil)

  121. Amy says:

    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. Yumna Jawad says:

      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.

  122. Emily says:

    So good thank you!!!!!!

    1. Yumna Jawad says:

      You’re so welcome!

  123. Payal says:

    Should I use the same amount of cake flour as all-purpose flour

    1. Payal says:

      I see you responded earlier on this as 1 1/4 cup cake flour for 1 cup of all-purpose flour

  124. Gabby says:

    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!

    1. Yumna Jawad says:

      Thank you so much! Love the sound of that!

  125. Lynn says:

    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. Yumna Jawad says:

      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.

  126. Lila says:

    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!

    1. Yumna Jawad says:

      Thank you! That’s perfect. Love that idea!

  127. leina younes says:

    very tasty but too much oil for a small cake.

    1. Yumna Jawad says:

      Thank you! You can definitely try reducing the amount of oil in this too.

  128. Kristina O says:

    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!

    1. Yumna Jawad says:

      Thank you so much! That sounds absolutely perfect. I love the sound of that!

  129. Sam Gilbreth says:

    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!

    1. Yumna Jawad says:

      Thank you! That’s absolutely perfect. Happy to have shared!

  130. sa says:

    would this also work if I wanted to make it in a 6″ cake pan?

    1. Yumna Jawad says:

      It will, but you may need to cook it for a little longer.

  131. Deb says:

    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

    1. Yumna Jawad says:

      That makes me so happy to hear! I love that!

  132. Kim says:

    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?

    1. Yumna Jawad says:

      It’s a very little amount, but it comes from the Greek yogurt and eggs.

  133. Romy says:

    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. Yumna Jawad says:

      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. Kory says:

        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!

        1. Yumna Jawad says:

          Thank you! You can definitely adjust the sweetness to your liking!

  134. Connie says:

    Made this moist cake with orange rind and juice. It was delicious! I will make it again!

    1. Yumna Jawad says:

      That makes me so happy to hear! Yay!!

  135. Katie says:

    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 🙂

    1. Yumna Jawad says:

      You can omit it or replace it with another fruit juice!

  136. Nghi says:

    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. Yumna Jawad says:

      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!

  137. Fatima Rahman says:

    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. 🤍

    1. Yumna Jawad says:

      Yay!! I love that!

  138. N says:

    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

    1. Yumna Jawad says:

      I used Extra Virgin Olive Oil!

  139. Tanya says:

    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.

    1. Yumna Jawad says:

      That’s incredible! I love that!!

  140. Tommy says:

    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.

    1. Yumna Jawad says:

      Extra Virgin Olive Oil will be perfect in this!

  141. PC says:

    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. Yumna Jawad says:

      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.

  142. Chris says:

    Do you use the same amount of cake four as AP if you want to use cake flour? Sorry if I missed it …

    1. Yumna Jawad says:

      Yes, that’s correct! You would use 1 ¼ cup cake flour in this recipe.

  143. James says:

    Looking forward to baking this. Do you recommend full-fat Greek yogurt?

    1. Yumna Jawad says:

      Yay!! Greek yogurt is best here to give it moisture and fat, but you can use plain as well.

  144. Ridhima says:

    Can I substitute eggs in this recipe ?

    1. Yumna Jawad says:

      You can swap it for flax egg!

  145. Emily Fraser says:

    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. Yumna Jawad says:

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

      1. Sawsan says:

        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 🙂

        1. Yumna Jawad says:

          That’s amazing! So happy you are all enjoying it. Sounds like a delicious version!

  146. Emma says:

    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. Yumna Jawad says:

      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.

  147. Lucy Emery says:

    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. Yumna Jawad says:

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

  148. Betty says:

    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!

    1. Yumna J. says:

      Wow thank you so much! It makes me so incredibly happy to hear!

  149. Farhana Ahmed says:

    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!

  150. Shapna says:

    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.

    1. Yumna J. says:

      That makes me so incredibly happy to hear! Yay!! You’re so welcome.

  151. Tina says:

    Super easy to make and very delicious! Thank you for this very Tasty Cake recipe!

  152. Lovely says:

    I made the cake for a work event and it was a hit! It was very easy to make.

    1. Yumna J. says:

      That’s amazing! Yay!!

    2. Katie says:

      Can you use gluten free flour?

      1. Yumna Jawad says:

        I have yet to try that!

  153. Maria says:

    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!

    1. Yumna J. says:

      Thank you so much!! I’m glad it worked out that way too!

  154. SALMA O says:

    it was soooooooo yummy everyone in my fam loved it i made it 3times in one week !!!!

    1. Yumna J. says:

      That is so great to hear! I love that!!

  155. Claudia Bigdelle says:

    ABSOLUTELY BEST recipe , thank you for sharing

    1. Yumna J. says:

      Wow, thank you so much!

  156. Kim W. says:

    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!

    1. Yumna J. says:

      You’re so welcome! It makes me so happy when everyone enjoys it!!

  157. Majda Tesfaye says:

    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!

    1. Yumna J. says:

      This makes me so happy to hear! Such a great bonding activity!

  158. Brittany Lutz says:

    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🥰🥰

    1. Yumna J. says:

      I can’t blame your kids for doing so! Glad you all enjoyed!

  159. Sally Hayek says:

    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 🙂

    1. Yumna J. says:

      I love that! So happy to hear you all enjoyed it!

  160. Echo says:

    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❤

  161. Emily L says:

    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.

    1. Yumna J. says:

      Thank you so much!

  162. Emily Li says:

    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.

    1. Yumna J. says:

      Thank you! It really can be great on its own!

  163. Nancy says:

    Such a light, fluffy and delicious cake. My new go to! Love it.

    1. Yumna J. says:

      Yay! Thank you!!

  164. Nancy Tassone says:

    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.

    1. Yumna J. says:

      Yay! That’s exactly why I love it too. That’s so great to hear. You’re welcome!

  165. Karen C says:

    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.

  166. Katherine says:

    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!

    1. Yumna J. says:

      That’s amazing! I love the sound of lemon curd with this! Yay!!

  167. Claudia says:

    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…

    1. Yumna J. says:

      You have no idea how happy I am to hear that! Thank you!!