Olive Oil Cake

4.98 from 84 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 84 votes
Servings 8 servings
Course Dessert
Calories 319
Prep Time 15 mins
Cook Time 35 mins
Total Time 1 hr 5 mins

Ingredients
  

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

Instructions

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

Notes

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

Nutrition

Calories: 319kcal, Carbohydrates: 33g, Protein: 5g, Fat: 19g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 128mg, Potassium: 85mg, Fiber: 1g, Sugar: 17g, Vitamin A: 60IU, Vitamin C: 2mg, Calcium: 34mg, Iron: 1mg

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

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Comments

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

  2. 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!!

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

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

  5. 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.

  6. 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!

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

  8. 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.

  9. 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!!

  10. 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!

  11. 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 !

  12. 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!

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

  14. 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!

  15. 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 🤩

  16. 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!

  17. 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.

  18. 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!

  19. 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!

  20. 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 🙂

  21. 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!

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

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

  24. I made this cake a baked it in muffin tins instead and it is sooooo good! I also severed it with a berry compote. Delish! Thanks for the recipe!

  25. I would love to try to make this cake. I’ve seen it a few times but have never tried it.
    Thank you

  26. I LOVE olive oil cake and this one did not disappoint! Used Meyer Lemons for an extra delicious flavor!

  27. This cake is so delicious. It has the perfect amount of moisture to keep it from crumbling and that lemon-don’t get me started!! What a beautiful merry of savoury and sweet!
    This is a new fav around our house!!

  28. Made this cake today and in one word WOW!! So easy and so full of flavors!! Thank you for this recipe 💝💝

    1. obviously 5 stars, never heard of an olive oil cake before this 😮 its so fluffy and rich, and simple easy ingredients. Gobbled up within an hour.. NEED TO MAKE AGAIN – bookmark this recipe💚💚

  29. The cake was delicious!!! So easy to make. I served it with fresh berries that were soaked in a basil simple syrup. A definite go to recipe. Thanks

  30. Absolutely amazing! I’m not much of a baker but I always wanted to be. I feel like things never quite turned out how I wanted until I made this olive oil cake. It inspired me to keep baking. It’s so soft, moist and delicious and it was an absolute home run!! This recipe is absolutely perfect and I’m so excited to make it again! HIGHLY RECCOMEND!!

  31. Tried this recipe and it was DELICIOUS and so easy to make! So soft and the olive oil flavored really POPPED!!

  32. This cake is really yummy- its light, fluffy & super moist all at the same time! I love your recipes, I’m never disappointed. I added a little extra lemon juice too, yum.

    1. Are usually hate olive oil and never use it I only use butter, so when I saw this cake I was not very excited about it I thought it was gonna taste more like corn bread, something savoury.
      But oh my goodness this cake with olive oil makes it moister than you could ever imagine while being light and spongy also having the perfect amount of chew.
      I also used coconut sugar instead and it turned out amazing, I ate about half of the batter raw. So the cake was quite small, Lol
      But finished it that night!

      Soooo good!!!

      This is really good

      1. I’m so glad you still decided to give it a try! I’ve definitely experienced that with the batter too when I did that. Thank you so much!!

    2. I made this cake and WOW- it was so delicious! It pairs perfectly with a cappuccino. Even my husband ate it for breakfast, and he is a “salty guy” who is is missing a sweet tooth. I can’t wait to bake it again with different toppings!

      1. I love the sound of those together! Hope you continue to enjoy it with the different varieties of toppings!

  33. This is a silly question (baking is not my forte), but can I make this in an 8×8 baking dish? Or would I need to time it differently?

    1. Not a silly question at all! Yes, you can do this. I would cook it for for roughly the same time and just make sure it’s fully cooked before removing from the oven. You will know it’s done when you insert a toothpick into the cake and it comes out clean.

  34. Not only was this cake super easy to make, it’s the best cake I’ve ever tasted and I’m not exaggerating. The simple, basic ingredients really shined and complimented each other- nothing was over-shadowed. 5 stars over and over. I would just add powdered sugar as an ingredient and possibly a final step? as it really accentuated the flavour as well. I will definitely be making this again and I’ve already shared the recipe with multiple people.

    1. That’s the best compliment ever! The powdered sugar is a great way to add a little something to the recipe. Yay!!

  35. This cake is everything!!! It was so moist on the inside with a nice thin crisp on the out. I did not have Greek yogurt so I subbed for sour cream and it was delicious 😋👌 Thank you! Will definitely be made frequently.

  36. This cake is to die for… so light and delicious! We’ve made this for friends and family and they have all loved it ! 🙂