Andalusian Olive Oil Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) round cake pan or springform pan with 1 tablespoon unsalted butter, then dust with 1 tablespoon flour, tapping out the excess.

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly combined.

Combine wet ingredients

In a large bowl, whisk 1 cup mild extra-virgin olive oil with 3 tablespoons extra-virgin olive oil (use a robust, fruity oil for flavor in the smaller amount and a milder oil for the bulk if desired), 1 cup whole milk, 3 large eggs, 1 tablespoon plain Greek yogurt, 1 tablespoon lemon zest, and 2 teaspoons vanilla extract until smooth and homogenous. The yogurt adds slight tang and helps with texture.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, gently fold until just combined and no visible streaks of flour remain. Avoid overmixing to keep the cake tender. The batter will be somewhat loose due to the olive oil.

Adjust consistency if needed

If the batter appears excessively thick, stir in up to 1–2 tablespoons additional milk to reach a smooth, pourable consistency. Conversely, if very thin, add 1 tablespoon flour at a time until it holds slightly when poured.

Bake

Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 35–45 minutes, rotating the pan halfway through baking. The cake is done when the top is golden, a toothpick inserted into the center comes out with a few moist crumbs, and the edges pull slightly away from the pan.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, then invert onto the rack (or release the springform) and cool completely for another 30–45 minutes before glazing.

Make lemon-olive oil glaze

In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice until smooth. Whisk in 1 teaspoon extra-virgin olive oil to give the glaze sheen and olive oil flavor. If glaze is too thick, add lemon juice 1/2 teaspoon at a time until pourable; if too thin, add small amounts of powdered sugar.

Glaze the cake

Place the cooled cake on a serving plate or keep on the cooling rack with a tray underneath. Spoon the glaze over the top, letting it drip down the sides for an even coating. Use a spatula to smooth if needed.

Finish and garnish

While the glaze is still wet, sprinkle 1 teaspoon flaky sea salt evenly across the top and scatter 1 tablespoon sliced or toasted almond flakes if using. The flaky salt brightens the olive oil flavor and balances the sweetness.

Rest before serving

Allow the glaze to set for at least 15–20 minutes. This cake benefits from resting at room temperature for several hours (or overnight) to let the flavors meld. Serve at room temperature in wedges.