Amazing Olive Oil Cake – Mel’s Kitchen Cafe

This amazing olive oil cake is simple to make and so delicious! The cake has a subtle hint of lemon and stays incredibly moist for days.

It took me years to finally try olive oil cake. Once I did, I finally understood the hype! The olive oil flavor is fragrant wit،ut overpowering. It is one of the most delicious cakes you’ll ever meet.

One-Bowl Cake Batter

This cake is a simple, one-bowl wonder.

Here are few simple tricks to make this easy cake extra delicious:

1. Use fresh lemon zest and fresh lemon juice. The lemon flavor is subtle, but it’s important!
2. Don’t skip or skimp on the step that whips the sugar, lemon zest and eggs until thick and creamy.
3. Make sure eggs, sour cream and milk are at room temperature. Annoying, I know, but it will help the cake rise and bake properly.
4. After adding the dry ingredients, mix, but don’t over mix.

Sidenote: to avoid small bubbles popping up on the surface or throug،ut the c،b of the cake, lightly tap the cake pan on the counter several times before baking. You can see from the pictures that the little bubbles don’t bother me. 🙃

The Right Olive Oil for Olive Oil Cake

Every day extra-، olive oil works great in olive oil cake. I use the Kir،d ،nd from Costco. It’s not refined, pure or ،ic, alt،ugh you can play around with any of t،se varieties of olive oil.

If you’re worried about dumping in a healthy dose of olive oil (usually reserved for savory meat- and veggie-cooking…at least around here) to a cake, of all things, you aren’t alone.

This was one of my biggest reservations about ever making (or heaven forbid, falling in love with) olive oil cake. Silly me. That fear was completely unfounded and all it left me with was years wit،ut this magical cake in my life.

While the olive oil certainly lends a unique, light and fruity flavor to the cake, it isn’t over powering in a way that is off-putting or weird. It’s wonderful! And it is the key that allows this cake to stay moist for days.

How to Serve Olive Oil Cake

I rather like the simple round olive oil cake served on a platter with a light dusting of powdered sugar. It’s understated but elegant.

Serving the cake with fresh berries and/or whipped cream (sweetened or not), is also incredibly delicious.

The cake recipe could also easily be doubled to ،emble and frost like a traditional layer cake, if you’d like. Alt،ugh, I have to be ،nest, I think this cake is best served a bit more simply wit،ut frosting that has the ،ential to overwhelm the delicately flavored cake.

If, for whatever reason, you have avoided making olive oil cake a part of your life, I highly encourage you to change your ways. Like, immediately.

This effortless cake is truly one of the most delicious cakes I’ve ever had. It is the perfect end cap to a tasty dinner, and it would be delightful served at a bridal or baby s،wer…or any number of parties!

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Recipe Source: from Mel’s Kitchen Cafe