Olive Oil Cake

Olive Oil Cake

This olive oil cake recipe from America’s test kitchen is light, with a crackling crust and subtle olive oil flavor

With this recipe my advice to you, use only top quality olive oil or you’ll end up with less than describable flavor

So I’ve used Ladi Biosas Extra Virgin Olive Oil  by Greek Artisans 100 percent Greek, organic and from Kefalovryso Messenia (40km from Kalamata

And for that lemony kick instead of using lemon zest, I’ve use Lemon Olive Oil Agrumato

Ladi Biosas | Agrumato Lemon _high premium extra virgin olive oil is produced in small quantities in a biological mill and the process is very tedious and labor-intensive. The olives are harvested entirely by hand and the organically grown lemons are carefully picked at the perfect point of ripeness. The olives and the fresh lemons are crushed simultaneously.

*Agrumato | is an extremely labor-intensive process of crushing fresh picked fruits and olives together using the cold press process, therefore, retaining all the benefits of the _high premium extra virgin olive oil, and the purity of the fruit flavour is maintained unlike infused oils that use heat and added flavors.

Olive Oil Cake

Print Recipe
Serves: 8 Cooking Time: 1Hour


  • 1 ¾ cups (8 3/4 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 3 Large eggs
  • 1 ¼ cups (8 3/4 ounces) plus 2 tablespoons sugar
  • ¼ teaspoon grated lemon zest
  • ¾ cup extra-virgin olive oil
  • ¾ cup milk
  • 1 cup Lemon Olive oil



Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder, and salt together in a bowl.


Using a stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1¼ cups sugar and lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down the bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down the bowl as needed.


Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over the entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.


Sprinkling sugar on top of this cake creates a crackly-sweet crust once the cake has cooled. It will puff up during baking, but don’t worry. This is just air released by the cake batter getting trapped beneath the layer of melted sugar. It will settle once it cools. recipe from Americas Test Kitchen


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