Description
This Olive Oil Cake is a moist and delicious dessert with a hint of citrus flavor, perfect for any occasion. Made with high-quality olive oil, fresh orange juice, and a touch of vanilla, this cake is a delightful treat that pairs well with fresh berries and whipped cream.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup high-quality extra-virgin olive oil
- 1/2 cup whole milk
- 1/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, then line the bottom with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate large bowl, whisk the eggs until light and frothy. Add the olive oil, milk, orange juice, orange zest, and vanilla extract, whisking until well combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- This cake is delicious on its own or served with fresh berries and whipped cream.
- Store leftovers tightly covered at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 16g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
