Olive Oil Cake

Olive oil cake is a moist, tender single-layer cake made with extra virgin olive oil instead of butter, which gives it a soft crumb that stays fresh for days. To make it, you whisk the wet ingredients, fold in the dry, and bake it in one pan, no mixer required. A little citrus-infused olive oil and lemon zest keep it bright, and a thin honey glaze adds shine. What makes this version special is that the flavor leans on real, named oils, a robust Coratina extra virgin olive oil and a Meyer lemon infused oil, so the cake tastes of good olive oil rather than just sweetness. It serves 8 to 10 and takes about 1 hour.

The Madeline's products that make this work

Coratina Extra Virgin Olive Oil

This bold, robust Italian extra virgin olive oil from Seasons Olive Oil & Vinegar is pressed from Coratina olives. As the main fat in the cake it brings a peppery, fruity backbone, and because the cake is built around the oil, a good one makes a real difference.

Meyer Lemon Infused Olive Oil

This oil from Seasons Olive Oil & Vinegar is made by crushing whole Meyer lemons together with olives, so the citrus is built into the oil. A splash deepens the lemon flavor of the cake without adding extra liquid.

Georgia Wildflower Honey

A spoonful of this raw, floral wildflower honey from Weeks Honey Farm, warmed with a little lemon juice, makes a quick glaze brushed over the warm cake for shine and a soft, honeyed top.

Ingredients

• 1 cup Coratina Extra Virgin Olive Oil, plus more for the pan
• 1/4 cup Meyer Lemon Infused Olive Oil
• 1.5 cups granulated sugar
• 3 large eggs
• 1.25 cups whole milk
• Zest of 1 lemon and 2 tablespoons lemon juice
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• For the glaze: 2 tablespoons Georgia Wildflower Honey and 1 tablespoon lemon juice

Instructions

1. Heat the oven to 350 degrees F. Lightly oil a 9-inch round cake pan, line the bottom with parchment, and oil the parchment.
2. In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 1 minute. Whisk in the Coratina olive oil, Meyer lemon olive oil, milk, lemon zest, and 2 tablespoons lemon juice until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet and whisk just until no streaks of flour remain. The batter will be thin, which is normal.
5. Pour the batter into the pan and bake for 40 to 45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
6. While the cake bakes, warm the honey and lemon juice together until pourable. Brush it over the cake as soon as it comes out of the oven.
7. Cool the cake in the pan for 15 minutes, then turn it out and let it cool completely before slicing.

Tips and variations

For a stronger olive oil flavor, use all Coratina oil and skip the lemon oil, adding extra lemon zest instead. Fold in chopped rosemary or a handful of berries for a different character, or dust the cooled cake with powdered sugar in place of the honey glaze. The cake keeps well, and the crumb is often even moister on the second day. Serve plain, with whipped cream, or with a spoon of fruit jam alongside.

Frequently asked questions

How do you make olive oil cake?

Whisk sugar and eggs until pale, then whisk in extra virgin olive oil, milk, and lemon, fold in the dry ingredients, and bake in a single 9-inch pan at 350 degrees F for 40 to 45 minutes. Brush the warm cake with a honey glaze and let it cool. No mixer or creaming is needed because the oil keeps the crumb soft.

What kind of olive oil should I use?

Use a good extra virgin olive oil you would happily taste on its own, since the cake is built around its flavor. A robust oil like Coratina stands up well, and a splash of citrus-infused olive oil adds depth. Avoid light or refined oils, which leave the cake flat.

Why is my olive oil cake batter so thin?

A thin, pourable batter is normal for olive oil cake and is part of what gives it a moist, tender crumb. As long as you measured the flour correctly and did not overmix, it will set up properly in the oven. Resist adding extra flour to thicken it.

Does olive oil cake taste like olive oil?

It has a gentle, fruity olive oil flavor that reads as rich and a little savory rather than strong, balanced by sugar and citrus. A bolder oil gives a more pronounced taste, while a milder oil keeps it subtle. The lemon and honey round it out.

How do I store olive oil cake?

Keep it well wrapped at room temperature for up to 3 days or refrigerate for up to 5; the crumb stays moist because of the oil. It also freezes well wrapped tightly for up to 2 months. Bring chilled or frozen cake back to room temperature before serving.

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