Olive Oil Cake Recipe Recipe

Name: Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 2 teaspoons freshly grated lemon zest; 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our; for recommendations; 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our; for more information; 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge; 1/2 teaspoon orange flower water; 5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note); Optional garnishes: powdered sugar, preferably organic (see our; for more information); fresh fruit; or toasted nuts

Servings: persons

5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
2 teaspoons freshly grated lemon zest
5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our
for recommendations
4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our
for more information
1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
1/2 teaspoon orange flower water
5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note)
Optional garnishes: powdered sugar, preferably organic (see our
for more information); fresh fruit; or toasted nuts

1
Adjust oven rack to lower-middle position and preheat to 350u00b0F (180u00b0C). Line an 8- by 3-inch anodized aluminum cake pan with parchment (see our explanation and tutorial on
2
) and grease lightly with pan spray.
3
Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute. This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary. Under-mixing at this stage can produce dark spots or an uneven texture in the cake.
4
Add lemon zest, olive oil, buttermilk, egg, and orange flower water and whisk vigorously until batter looks smooth and well emulsified. Sift in cake flour and whisk just until well combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 33 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)
5
Cool cake directly in pan about 10 minutes, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand. Serve warm or at room temperature, with a sprinkling of powdered sugar or with fresh fruit, nuts, and other accompaniments as desired.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, and more.

Yes, Olive Oil Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil Cake Recipe

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