Olive Oil Cake Recipe | Recipe Cart

Name: Olive Oil Cake Recipe | Recipe Cart
Total time: 45 min
Ingredients: 5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 2 teaspoons freshly grated lemon zest; 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our guide to choosing a good olive oil for recommendations; 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information; 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge; 1/2 teaspoon orange flower water; 5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note); Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); fresh fruit; or toasted nuts

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This cake highlights the best olive oil has to offer, so reach for the good stuff!

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Ingredients

5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
2 teaspoons freshly grated lemon zest
5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g); see our guide to choosing a good olive oil for recommendations
4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information
1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
1/2 teaspoon orange flower water
5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style (see note)
Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); fresh fruit; or toasted nuts