Classic olive oil cake is a favorite in most countries around the Mediterranean Sea. In Greece, where some of our editors come from, there are actually two versions of it:
The first one is very popular and consists of a layered cake that is frosted with chocolate glaze at the end.
The second version, which is what we have today, is a simple single-layer cake that is flavored with orange zest and coated with syrup made from honey, orange juice, and sometimes Cognac or Brandy.
Despite its simple ingredients, classic olive oil cake is one of the most delicious cakes you will ever taste. The orange zest gives it a wonderful flavor, while the honey syrup makes it moist and tender. It is the perfect dessert for any occasion, and it always receives rave reviews from everyone who tries it.
If you are looking for a delicious and easy-to-make cake that will impress your friends and family, then you should definitely try classic olive oil cake. It is sure to become a favorite in your household!
Ingredients
Directions
Preheat oven to 350ºF and oil a 9” round pan.
Mix the dry ingredients (flour, sugar, baking powder, baking soda and salt) together in a large bowl.
Create a well in the flour mix and add olive oil, Greek yogurt and eggs. Whisk into the flour mixture.
Add lemon juice and zest and stir until completely combined and there are no lumps.
Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Allow to cool for at least 10 minutes before slicing. Serve with a dollop of Greek yogurt and raspberries, if desired.
Notes
Storage: The cake will be kept for 4 days in an airtight container. If frosted, it needs to be kept refrigerated.
Freezing: You can freeze the cake for up to 3 months. Store in a freezer safe container or aluminum foil. Thaw in the fridge overnight before decorating or serving.
Substitutions: Use cake flour rather than all purpose flour for an extra fluffy cake. Do not substitute the olive oil.