Description
This soft olive oil cake is a sweet, fluffy, and rustic dessert, perfect for when berries and produce are out of season.
Ingredients
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- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Confectioners' sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square cake pan.
- In a medium bowl, mix together the sugar and eggs using a hand mixer on medium speed until the mixture is light and well blended.
- Gradually drizzle in the olive oil while continuing to mix, ensuring it is fully incorporated.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, dust the top with confectioners’ sugar before serving.
Notes
This cake is perfectly moist and has a subtle olive oil flavor that complements the vanilla. You can add lemon or orange zest for a citrus variation. A simple dusting of powdered sugar is all it needs for presentation. Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16
- Sodium: 150
- Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 35