Olive Oil Cake

Directions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) cake pan with olive oil. Lightly flour the pan to prevent sticking.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together until evenly mixed.
3. In a separate bowl, whisk together olive oil, milk, eggs, and lemon zest until smooth and combined.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake light and tender.
5. Pour the batter into the prepared cake pan, spreading it evenly.
6. Bake for 35–40 minutes, or until the cake’s center is set and a toothpick inserted comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Recipe Details

Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 50 minutes
Servings: 8
Difficulty: Easy

Variations & Substitutions

• Citrus twist: add 1 teaspoon orange zest for a subtle orange flavor.
• Almond version: replace ¼ cup of flour with almond flour for a nutty taste.
• Glaze: drizzle a lemon or orange glaze on top for extra sweetness.
• Vegan option: replace eggs with flax eggs (2 tablespoons flaxseed + 6 tablespoons water) and use plant-based milk.

Serving Suggestions