Olive Oil Cake Recipe (2024)

This is one of my "back pocket recipes." Elegant, easy, frugal. Best of all it is endlessly riffable. I have swapped out the lemon zest for vanilla extract; almond extract and slivered almond/sugar topping; mini chocolate chips; minced rosemary. I bake it at 350 degrees for 45 minutes, then check for doneness every 5-10 minutes. Perfect. 375 degrees is too high for me and causes the top to brown way too quickly. I use a Nordic 9-inch round cake pan (the best!) and have no issues with spillage.

non-dairy sub for the milk?

A 9-inch round cake pan was much too small for this recipe. It ran out over the sides - luckily I had it on a baking sheet. Use two 9-inch cake pans instead and split it between the two of them

Would this be doable without an electric mixer of any kind? E.g., could you do it with just a spoon and a whisk?

This cake was so good, I surprised myself! Definitely use a springform pan, and check the cake every 5-10 minutes after 45 minutes. I ended up cooking for 60 minutes, but the top middle still had a little pudding consistency. This is GOOD. I probably could have baked five minutes less, but the cake was still delicious and moist. I served with marscapone whipped cream and balsamic strawberries. OUT OF THIS WORLD.

I’ve used almond milk or cashew milk with good results.

I've made a similar cake with 3/4 cup of Almond Flour (or meal) ~~ quite successfully; In addition i've made it with both 'regular' olive oil and used other times Blood Orange Infused Olive Oil w/ Orange Zest or Persian Lime Infused Olive Oil w/ Lime Zest. I also use 1 1/2 cups of Ricotta, rather than milk. All that being said, i think i will try this recipe this week coming up.

Extra batter makes delicious pancakes!

Wonderfully moist! Here are my edits:-Ran out of AP flour and only had 1.75 cups. I used 1/4 cup sweet rice flour since that’s what I had in my pantry, and the cake turned out moist, with a crunchy sweet crumb on top. - Spring form pan. The batter fit perfectly. - Unsweetened almond milk instead of regular milk - Almond extract, and orange zest and juice instead of lemon. I would use 1/4 cup less sugar next time as it was a bit sweet for me. Easy to make, and prep was short. Delicious!

I subbed Grand Mariner for the lemon juice, orange zest for the lemon zest, and baked in a springform. It got a nice rise, but a teeny bit darker on the edges than I would like so I might reduce temp next time. Served with crime fraiche and raspberries. Lovely, delicate flavor, not too sweet and great texture. Will make again.

Baked in a 9" springform pan with the bottom lined with parchment, baked 50 minutes, and substituted orange rind and juice for the lemon. GREAT recipe!!!

Beautiful cake but overflowed out of a 9”pan. Probably take 10-20% out of the mix and make muffins!Not particularly lemony - add more zest next time.

Has anyone tried substituting almond flour for some of the wheat flour?

This is a fabulous, sophisticated moist cake. But I do bake it at 350 in 9" pan about 40-45 min; 375 will overcook it without question. Added chocolate chunks - incredible taste and texture! A keeper basic recipe that you can experiment with - fruit, nuts, liquor, etc. Bundt or angel pan will help avoid slightly pudding-like center but I like it.

Just baked this and eating warm from the oven and it's fantastic. Followed the recipe except baked in a 9" square pan which was just the right size for the amount of batter.

Divine. Thought about cutting the sugar but was glad I left it in. I expected it was going to be like a pound cake, but turned out much more moist and complex. Made it as written, and served it with a lemon glaze that really took it to the next level. Next time will replace the lemon with orange or spirits for kicks. Seems like an infinitely tweakable recipe. Will make again soon, and I fully expect it to become a frequent visitor to our table.

Too much sugar!!!

250gms sugar is sufficient.Regular granulated sugar gives a better rust than superfine.Add dried apricots and chopped pistachios to batter.Cut cake in half horizontally and spread apricot jam. Place other half on top.Ice with apricot jam and pistachios.

Made this as written except added 1t orange zest, and would add much more zest next time (maybe 1.5-2x). Interested in trying the almond flour semi-substitution some reviewers suggest, but it’s great as is. Will serve with honey whipped cream and possibly some fruit.

Of course this can be made without a stand mixer. People made mayo & whipped cream & stiff peaked egg whites long before they had stand mixers. That being said, be prepared to whisk a lot and to truly drizzle in the olive oil. I don’t have a stand mixer. The cake came out fine!

Spread over two pans.

Absolutely amazing! The olive oil and the lemon play together so well that it tastes almost like flowers. With a nice dollop of sourcherry jam it honestly made my day. I definitely will make again!

Delicious and super easy. Used a 9.5 inch round and it rose perfectly above the top without overflowing.

I was so pleased with this cake. I am sorry I didn’t find the recipe sooner. It’s both moist and super late at the same time. Also, it will go really well with berries, whipped cream like any combination. I will use two or three lemons worth of zest and juice next time just to give it a bit more zing.

Tried this the other day. Used plain yogurt instead of milk, organic unrefined sugar, and the juice and zest from three lemons. Wow! It’s on my repeat list now. Had it with freshly whipped cream. Next time will also add some berries on top.

The suggested pan size is too small I had to pour the batter into a bigger one. I wonder why the team behind NY cooking aren’t fixing the pan size although many comments mentioning the overflow issue!

I subbed 1 cup of maple syrup for the sugar and it was delicious with and moist with appropriate sweetness and just a hint of the maple flavor.

Oh. My. Goodness. Used a Bundt pan because, well, that’s all that was available and everyone loved the crispy, sugary crust. So simple. Amazing!!!

Just baked my first Olive Oil Cake using this NYT recipe and it is simply beautiful and smells phenomenal! I used a 9” nonstick springform pan. All the batter fit in with room to spare. Baked at 350 for 50 minutes: Perfection. I used 2 T lemon zest and 3 T fresh lemon juice, 1 t vanilla and sprinkled 2 T of Sparkling Sugar (King Arthur) on the top. Bon Appetite!

Delicious and not too sweet. About the cake pan size: I used a 2” deep 9” pan and though the cake puffed up above the edge while baking there was no overflow. I only had 1/2 a lemon so added a teaspoon of lemon paste and there was a nice balance between the fruity olive oil flavor and lemon. At 40 minutes, skewer came out dripping so baked for 50 minutes. Was moist but could have come out at 47.