One-Bowl Olive Oil Cake
Olive oil cake sounds like health food. It is not. It's a deeply moist, tender cake that stays fresh for three days at room temperature — longer than any butter cake ever will — and it takes one bowl and about ten minutes of actual work. The olive oil is the whole point, not a substitution.
What You Need
- 1.5 cups all-purpose flour
- 1 cup sugar
- 3 eggs
- 3/4 cup good olive oil
- 3/4 cup whole milk or fresh orange juice
- 1.5 tsp baking powder
- 1 pinch salt
How to Make It
- 1
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
- 2
In a large bowl, whisk eggs and sugar vigorously for 2 minutes until slightly pale and thickened. Whisk in olive oil, then milk or orange juice.
- 3
Add flour, baking powder, and salt. Whisk until just combined — a few small lumps are fine. Pour into the prepared pan.
- 4
Bake 30–35 minutes until a toothpick inserted in the center comes out clean and the top is golden. Cool in the pan 15 minutes before turning out. Dust with powdered sugar before serving.
