Olive Oil Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper. Grease the parchment and lightly flour the sides or use an easy-release method (a thin layer of oil and a dusting of flour).

Dry ingredients

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

Wet ingredients

In a large bowl, whisk 3 large eggs until combined. Add 1/2 cup whole milk, 1/2 cup plain Greek yogurt (or sour cream), 3/4 cup extra-virgin olive oil, 2 tsp vanilla extract, and 1 tbsp grated lemon zest. Whisk until the mixture is homogeneous and slightly frothy.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a rubber spatula until just combined—do not overmix. Scrape the bowl and fold until no streaks of flour remain. The batter will be somewhat loose because of the oil; that's correct.

Adjust batter consistency (if needed)

If batter seems unusually thick, stir in up to 1–2 tbsp additional milk to reach a smooth, pourable consistency. Conversely, if it’s too thin (very unlikely), add 1–2 tbsp flour and gently fold.

Bake

Pour batter into the prepared 9-inch pan and smooth the top. Bake in the center of the preheated oven for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan once halfway through baking for even color.

Cool in pan

Remove cake from oven and let it cool in the pan on a wire rack for 15 minutes. Run a knife around the edge to loosen, then invert onto the rack (remove parchment) and let cool completely, about another 45–60 minutes, before glazing or dusting.

Make simple lemon syrup (optional)

While the cake is baking or cooling, combine 2 tbsp granulated sugar and 2 tbsp water in a small saucepan. Heat gently, stirring, until the sugar dissolves. Remove from heat and stir in 1 tsp fresh lemon juice. Let cool slightly. Use a skewer to poke a few holes in the still-warm cake and brush the syrup evenly over the top to add shine and moisture. Allow syrup to soak in before proceeding.

Dust and finish

Once the cake is fully cooled (and syrup absorbed if used), sift 2 tbsp powdered sugar over the top for a light dusting. If desired, sprinkle a pinch (about 1/4 tsp) of coarse sea salt or flaky salt on top to accentuate the olive oil flavor.

Serve

Slice the cake with a sharp knife wiped between cuts. Serve plain, with tea or coffee, or with a dollop of whipped cream or yogurt and fresh fruit if desired. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; bring to room temperature before serving for best texture.