Olive Oil Cake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or 9x2 inch springform with butter or nonstick spray, then lightly dust with 1 teaspoon flour, tapping out excess.

Mix dry ingredients

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

Combine wet ingredients

In a large bowl, whisk 3 large eggs until blended. Add 3/4 cup extra-virgin olive oil in a steady stream while whisking to emulsify. Whisk in 1/2 cup whole milk, 1/2 cup plain Greek yogurt (or sour cream), 1 1/2 teaspoons vanilla extract, and 1 tablespoon fresh lemon zest until smooth.

Combine wet and dry

Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula or whisk after each addition until just combined. Do not overmix; stop when no streaks of flour remain. Scrape the batter into the prepared pan and smooth the top with an offset spatula or back of a spoon.

Bake

Bake in the preheated 350°F (175°C) oven on the middle rack for 35–45 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning if your oven runs hot.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, remove from the pan (if using springform, release the ring) and cool completely on the rack, about 1 hour, before glazing.

Make lemon glaze

Once the cake is mostly cooled, whisk together 1 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon extra-virgin olive oil until smooth and pourable. If too thick, add a few drops of lemon juice; if too thin, add more powdered sugar a tablespoon at a time.

Glaze and garnish

Drizzle or spoon the glaze over the cooled cake, allowing some to drip down the sides. Sprinkle a pinch (about 1/4 teaspoon) flaky sea salt evenly over the top to enhance flavor, if using. Finish with 1/4 cup toasted sliced almonds or fresh berries if desired. Let the glaze set for 10–15 minutes before slicing.

Slice the cake into 8–10 wedges. Store any leftovers covered at room temperature for up to 2 days, or refrigerate up to 5 days. If refrigerated, allow to come to room temperature or warm gently before serving to soften the olive oil texture.