Olive Oil Cake

So easy and SO good. Omg I am totally making this again. You can take the olive oil so if that's not your thing...don't make olive oil cake.

Easy, light and rather healthy compared to other desserts. Delicious with tea.

This cake is delicious & came together so quickly! Instead of using lemon juice & zest, I used dried orange peel & orange marmalade in the batter 😋

Added extra yogurt, lemon and frozen berries. Put a little less of olive oil

used a bit less sugar. i feel like there was too much oil, it remained quite flat when cooled down and was very greasy to the touch. i added a middle and top layer of cream cheese with lemon juice, zest, vanilla sugar, vanilla aroma/extract, and thyme. that worked out amazingly. all things considered it was still really good!

This was a quick and easy one bowl recipe. It turned out light and spongey, with delicate lemon and olive oil flavor, and just a touch of sweetness! I served it with a dusting of powdered sugar, as shown in the picture. Very pleasant light dessert or coffee cake.

Love this recipe, it's so versatile! I usually add a bit more sugar and use less-flavor olive oil. I also use roughly two lemons worth of rind & juice. I've had three different people ask for the recipe - it's so moist yet not super heavy! I prefer orange, and it seems to work with any citrus. I've also done no fruit and 1-2 tsp of extract and that works beautifully. I tried blueberries and strawberries (cut/muddled them with sugar and a bit of lemon juice first). The blueberry were better than the strawberry. I think if I were to try that again I'd fully puree the fruit. The existing recipe quantity works for a loaf pan. Double is roughly right for a Bundt. I also have tripled the recipe then separated it out and done multiple flavors at once.

Super easy to make, and done fast!