OLIVE OIL CAKE

OLIVE OIL CAKE

INGREDIENTS

• 1 ½ cups (190g) all-purpose flour  
• 1 cup (200g) granulated sugar  
• ½ cup (120ml) extra virgin olive oil  
• ¾ cup (180ml) milk  
• 3 large eggs  
• 2 teaspoons baking powder  
• ½ teaspoon salt  
• 1 tablespoon lemon zest (optional but recommended)  
• 2 tablespoons lemon juice or orange juice  
• 1 teaspoon vanilla extract  

INSTRUCTIONS

Preheat your oven to 180°C (350°F) and grease a round cake pan, lining the bottom with parchment paper for easy release.

In a large bowl, whisk together the eggs and sugar until the mixture becomes pale and slightly thickened. Slowly pour in the olive oil while whisking continuously, allowing it to fully blend into the mixture. Add the milk, lemon juice, lemon zest, and vanilla extract, stirring until smooth and well combined.

In a separate bowl, mix the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring gently until you get a smooth batter with no lumps. Do not overmix.

Pour the batter into the prepared pan and smooth the top. Bake for about 35–45 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serve as is, or lightly dust with powdered sugar. The texture should be soft, moist, and slightly fragrant from the olive oil and citrus.