Olive Oil Cake Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan (or 8-inch) with 1 tablespoon olive oil and dust lightly with 1 teaspoon flour, tapping out excess.

Combine dry ingredients

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

Mix wet ingredients

In a separate medium bowl, whisk 3 large eggs until combined. Whisk in 3 tablespoons extra-virgin olive oil, 3 tablespoons whole milk, 1 cup plain Greek yogurt, 1 teaspoon vanilla extract, and the zest of one lemon until smooth and homogenous.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Using a silicone spatula or wooden spoon, fold gently until just combined and no large streaks of flour remain. Do not overmix—batter will be slightly thick and smooth.

Adjust consistency

If the batter seems unusually thick, add 1 tablespoon additional milk at a time (up to 2 tbs) to reach a pourable but not runny consistency. The final batter should fall slowly from a spoon.

Bake

Scrape the batter into the prepared pan and smooth the top. Bake in the preheated oven for 32–40 minutes, rotating once halfway through, until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.

Cool in pan

Allow the cake to cool in the pan on a wire rack for 15 minutes. Run a knife around the edge, invert onto the rack, then invert again (right side up) and let cool completely, about 45–60 minutes total cooling time.

Make lemon dusting (optional)

If using a simple dusting, whisk together 2 tablespoons powdered sugar and 1 tablespoon fresh lemon juice until smooth. Drizzle or brush lightly over the cooled cake; it will set into a thin glaze.

Serve

Scatter fresh berries around or on top of the cake. Optionally sprinkle a very light pinch of flaky sea salt over the top to heighten olive oil flavor. Slice and serve at room temperature.

Storage: Keep leftover cake covered at room temperature for up to 2 days or refrigerate up to 5 days. Bring to room temperature before serving for best texture. For more olive flavor, use a fruity extra-virgin olive oil; for a milder profile, use light olive oil.