Olive Oil Cake
A caterer shared this olive oil cake recipe with me over 15 years ago; it’s both easy to make and incredibly versatile. You can substitute regular olive oil with either Meyer Lemon or Valencia Orange olive oil, enhancing the flavors with the lemon zest specified, or switch it out for orange zest instead. It also makes delightful mini-muffins that are perfect for parties. Enjoy!- Mary Louise Bucher
Equipment
- 2 8" round cake pans
Ingredients
- 2 1/2 cups sugar
- 3 eggs
- 1 1/2 cups olive oil (Three Orchards Blend, Meyer Lemon, or Valencia Orange)
- 1 1/2 cups milk low-fat
- 1 Tbs lemon zest use orange zest if using Valencia Orange olive oil
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350o F.
- Mix together the sugar and eggs.
- Add to the mixture the olive oil, milk and zest.
- In a separate bowl, combine the flour, baking soda, baking powder and salt; stir to combine.
- Add the dry ingredient mixture to the oil batter and mix together until well blended.
- Pour into two 8” round pans that have been sprayed with non-stick spray our buttered or floured to prevent sticking.
- Bake for 50 minutes until golden brown and a toothpick inserted into the center of each comes out clean.
- Let cool and top with powdered sugar if desired.
Notes
Recipe can also be used to make muffins or mini-muffins. Adjust baking time accordingly.