What Is Olive Oil Cake? - Coffee House and Pastries

Whisk Your Wet Ingredients. To start this cake,whisk together the olive oil,eggs and sugar with either your trusty hand mixer or stand mixer— this is our

What do you do with olive oil for a cake?

This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh.

What does olive oil cake taste like?

This olive oil cake is filled with delicious citrus flavor and a crunchy sugar top. The citrus juices and orange liqueur give a beautiful aromatic quality to the cake, while a topping of candied oranges and a touch of powdered sugar make it celebration worthy.

Is this olive oil cake recipe from TikTok easy to make?

There are tons of olive oil cake recipes out there but this is the one I’ve seen most often on TikTok and it’s super easy to make. This olive oil cake recipe from TikTok is hard to mess up.

How do I make an olive oil cake like Kylie Jenner’s?

Bake in the oven for 30 to 35 minutes. Let cool and dust with powdered sugar and garnish with a sprig of rosemary to make your olive oil cake look just like Kylie’s! And yes I cut mine all weird too just for the pictures. Though my daughter wanted to eat the little circle I cut out!

What is olive oil cake made of?

Flour: All-purpose flour or cake flour is best for making the olive oil cake. Sugar: Any type of granulated sugar. Baking powder and soda: So that your cake rises when it is baked so that it’s light and fluffy in texture. Salt: A little salt really helps to bring out the sweetness in this cake.

Why is it called olive oil cake?

The origin of olive oil cake stems from the Mediterranean. Olive harvest season is a celebration in many cultures, and lots of recipes are made to highlight that season.

Is olive oil cake healthier than regular cake?

Although not significantly lower in calories than regular cakes, olive oil cakes are healthier. And using olive oil in cakes adds a richness without an overpowering taste and it means that people with a non- or restricted-dairy diet can also enjoy them.

Is olive oil cake better for you?

Olive oil is great for cakes and desserts! Especially the extra virgin one. It has a wonderful taste and won’t make your dessert smell like olives, in case you wonder. I use it in majority of my desserts because it is also healthy: in fact one of the healthiest oils in the world.

Can extra virgin olive oil make cake?

We bake with good extra virgin olive oil because it adds a wonderful, nuanced flavor to cakes, tortes, brownies, and bread. Moreover, baking with olive oil – instead of butter – is a good way to cut saturated fat.

Why are olive oil cakes so good?

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes. EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the longer it sits—this dairy-free version will keep on your counter for days (not that it’ll last that long).

How do you say olive oil cake in Italian?

Ciambellone (Italian Olive oil cake) | Mad About Tuscany Tours.

Why did my olive oil cake sink?

It seems, from the description, correct to suggest that it is likely that the centre is not quite cooked, causing it to sink as the cake cools. If you are using a fan oven check the handbook for the temperature adjustment, as some ovens need different adjustments to the one suggested.

Where did olive oil cakes originate?

The olive oil cake is a typical dessert of the Spanish confectionery. The origin of the olive oil cakes is unknown but the pastry studies point to Arab, Jewish or Mozarabic recipes from the southern half of the Iberian peninsula.

Is it bad to use olive oil for cake?

Using olive oil cuts down on ‘bad’ cholesterol and saturated fat in your baking. It’s considered a ‘good’ fat, unlike butter. It also adds extra antioxidants (natural chemicals that help protect our cells) and vitamin E to your baked goods, giving your desserts a heart-healthy boost.

Is baking with olive oil healthier than butter?

In a nutshell, butter is much higher in saturated fats than olive oil, made of 63% saturated fat as compared to approximately 14% for olive oil. As olive oil is also high in vitamins E and K, beneficial fatty acids, and antioxidants that help reduce inflammation, olive oil is considered to be healthier than butter.

Can I use olive oil in cake instead of butter?

How do I substitute olive oil for butter in cakes and other baked good? As a general rule of thumb, substitute three-quarters of the butter in a recipe with olive oil. In other words: If a baking recipe calls for a stick of butter (8 tablespoons), for example, use 6 tablespoons of olive oil.

Does olive oil dry cakes?

When you use olive oil in your cakes, it lends better moisture in the moment and over time. Since extra virgin olive oil is already a liquid at room temperature, the cake will only improve as it sits instead of drying out with time. That’s why the cake can also stay good on the counter for days (via Bon Appetit).

What oil is best for cake?

The best oil for cake is canola oil because it does not have a distinctive flavor and is relatively healthy. The runner-up is vegetable oil due to its neutral flavor, although less healthy. You can use olive oil, but the taste might be altered.

How many calories is olive oil cake?

Nutrition Facts

* Amount Per Serving
Calories	234 cal
Calories from Fat	126 cal
	% Daily Value
Total Fat	14 g	21%

How to make olive oil cake?

Olive Oil Cake. Preheat oven to 325 degrees Fahrenheit. Generously grease a 9-inch springform pan on the bottom and sides. Line the bottom of the pan with a 9-inch round of parchment paper and grease again. Set aside. In a stand mixer using the whisk attachment, combine the olive oil and eggs until smooth.

What if you put olive oil in the cake mix?

Start by beating olive oil,sugar,and eggs using an electric blender.

Then add ground almonds,vanilla extract,orange zest,and milk. Mix well.

Using a hand whisk,combine flour,baking powder,and salt in a separate bowl.

Grease a Bundt pan generously using a cooking spray or olive oil.

Prepare your icing by whisking sugar and orange juice.

What should good olive oil taste like?

Grade. There are three edible grades of olive oil: extra virgin,virgin,and refined.

Processing. There are different types of processing involved in the extraction of oils.

Bottle Color. Extra virgin and virgin olive oils are sensitive to light.

Cooking Uses for Olive Oil.

Olive Oil Cake Recipe

The New York Times’ Romulo Yanes contributed to this report.Vivian Lui is the food stylist for this shoot.This simple, lemon-scented olive oil cake is a lovely treat on its own or topped with whipped cream, fruit, or ice cream for an extra special treat.The olive oil imparts a lovely fruity taste to the cake while also keeping it moister for a longer period of time than butter could.

Make certain that your olive oil is delectable and freshly pressed.In other words, if you wouldn’t eat it on a salad, you shouldn’t put it in your cake either.Plus there’s a lot more to it than that.

Ingredients

Extra-virgin olive oil (1 cup/240 milliliters) of high-quality extra-virgin olive oil, with a little more for the pan
All-purpose flour (about 2 cups/255 grams), plus a little extra for the pan
1 teaspoon kosher salt (optional)
1 teaspoon baking powder
1 teaspoon baking soda
A quarter teaspoon baking soda
12-cup granulated sugar/300 grams granulated sugar, plus approximately 2 teaspoons for dusting
At room temperature
3 big eggs (at room temperature)
1 tablespoon freshly grated lemon zest plus 2 teaspoons freshly squeezed lemon juice is all you need for this recipe.
Whole milk, at room temperature (14 cups/295 milliliters)

Preparation

Preheat the oven to 375 degrees Fahrenheit. Extra-virgin olive oil should be used to grease a 9-inch round cake pan, and parchment paper should be used to line the bottom. Using vegetable oil, grease the parchment paper and flour the pan, shaking away any excess flour
In a large mixing basin, whisk together the flour, salt, baking powder, and baking soda until well combined.
The sugar, eggs, and lemon zest should be combined in a large mixing bowl on high speed for 5 minutes, or until the mixture is very thick and fluffy. While the mixer is still running, carefully sprinkle in the oil and continue to beat until well integrated, about 2 minutes more. Reduce the speed to low and slowly pour in the milk and lemon juice. Gradually incorporate the flour mixture into the batter until it is just incorporated. Then, using an offset spatula, level down the top of the cake batter, and sprinkle the top with about 2 tablespoons sugar. Bake for 40 to 45 minutes, or until the middle of the cake a skewer put into the center comes out clean. Transfer the cake to a cooling rack and allow it to cool for 20 minutes before running a knife down the edge to loosen the edges of the pan. Invert the cake onto a dish, then flip it back over onto a cooling rack to allow it to finish cooling. leftovers can be kept at room temperature for up to one week if stored in an airtight container

This Olive Oil Cake Is Tender, Light, and Full of Citrus Flavor


Nutrition Facts (per serving)
516	Calories
32g	Fat
51g	Carbs
6g	Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label


Nutrition Facts
Servings: 10
Amount per serving
Calories	516
% Daily Value*
Total Fat 32g	41%
Saturated Fat 5g	23%
Cholesterol 56mg	19%
Sodium 255mg	11%
Total Carbohydrate 51g	18%
Dietary Fiber 1g	5%
Total Sugars 30g
Protein 6g
Vitamin C 4mg	18%
Calcium 89mg	7%
Iron 2mg	10%
Potassium 100mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Some people feel that butter is the finest ingredient for sweets, but this olive oil cake shows them wrong. High-quality olive oil not only lends a wonderful taste to the cake, but it also helps to keep the cake moist and tender. This olive oil cake is bursting with mouthwatering citrus flavor and topped with a crunchy sugar coating. With the addition of citrus juices and orange liqueur, the cake takes on a lovely fragrant aspect, and the addition of candied oranges and a dusting of powdered sugar elevates it to the level of a celebration cake. If you want the greatest flavor and texture, prepare this cake ahead of time. Allow it to cool completely before wrapping it in plastic and storing it at room temperature for one day before you want to serve it. The flavors will deepen, and the cake will be easier to cut and serve as a result of the baking process. 2 cups all-purpose flour, 1/3 cup almond flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 3 tablespoons orange liqueur, 1/3 cup juice, 2 teaspoons vanilla extract, 1/3 cup milk, 2 slices candied oranges, optional garnish, confectioners’ sugar, optional garnish, 1 1/4 cups plus 1 tablespoon olive oil, 1 1/4 cups plus 2 tablespoons sugar, 3 large eggs, 1 tablespoon lemon zest, 1 tablespoon orange zest, 2 cups all-purpose flour, 1/3 cup almond flour

Assemble all of the materials
Grease the interior of an 8-inch springform pan with a small amount of olive oil. Grease the whole interior of the container. 2 tablespoons of sugar should be sprinkled equally over the bottom of the pan to prevent the bottom from sticking. Preheat the oven to 400 degrees Fahrenheit.
In a large mixing basin, combine the sugar, eggs, lemon zest, and orange zest. Using a hand mixer, whip the mixture until it is thick and pale, about 3 minutes.
In a separate bowl, whisk together the eggs and the olive oil until well combined.
In a large mixing basin, whisk together the flour, almond flour, baking powder, baking soda, and salt until well combined.
In a small mixing bowl, whisk together the orange liqueur, lemon juice, vanilla essence, and milk until well combined. Add roughly half of this mixture to the sugar mixture and gently fold it in with a rubber spatula or a wire whisk until it is well combined. Half of the flour mixture should be added now. Make sure that both mixes are well integrated into the sugar and egg mixture by the end of the process. Don’t go overboard with the beating.
Toss the batter into the prepared pan and bake for 2 minutes at 400 degrees, then reduce the heat to 350 degrees and bake for 50 minutes. It is important not to open the oven door too soon, otherwise the cake may crumble and fall. The top should be solid to the touch, a toothpick should come out clean, and the sides of the pan should have pushed away slightly from the pan.
Allow the cake to cool in the springform pan for a few minutes before releasing the side and turning the cake upside down. The bottom will have a crusty sugar coating that will be visually appealing as well, so be sure to serve this side first.
If desired, sprinkle with powdered sugar and garnish with candied oranges.

Recipe Tips

It is permissible to use any mix of citrus juices in the preparation of the citrus juice. We used half orange juice and half lemon juice, both freshly squeezed
we also used half honey.
A springform pan (8 inches in diameter) was used for this recipe, but you could easily use a 9 or 10-inch pan instead. You should be informed, however, that the cake will be shorter the larger the baking pan you use.
A small bowl filled with 2 teaspoons of olive oil and 1 tablespoon of orange liqueur will provide even more exquisite orange and olive oil taste to the finished product. Make a few holes on the top of the cake and pour the liquid into them to finish.

This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Kylie Jenner’s Olive Oil Cake That’s All Over TikTok

This week, I’m back with another recipe from TikTok.So far, I’ve cooked cloud bread and dalgona coffee from recipes I found on the platform.When I cooked the cake this time, I used the olive oil cake recipe from TikTok that Kylie Jenner made famous on Instagram.So Kylie Jenner did not bake a cake; instead, she received one and cut it in an unusual way, which she shared on her Instagram Stories.

After her followers chastised her for her bizarre cake-cutting abilities, she proceeded to cut a bizarre circle out of the cake in order to provoke them.Because of this, the wholeoliveoilcake trend took on a life of its own, and everyone started creating olive oil cakes on TikTok!!There are a plethora of olive oil cake recipes available, but this is the one that I’ve seen the most frequently on TikTok, and it’s also the most straightforward to prepare.It’s difficult to make a mistake with this olive oil cake recipe from TikTok.

Does Olive Oil Cake Taste Like Olive Oil?

Olive oil cake does not have an olive oil flavor to it! The olive oil is primarily used to make the cake rich and moist, and it serves no other purpose. In this recipe, it behaves more like butter in a conventional cake recipe, which is a good thing. You’ll want to use high-quality extra virgin olive oil for this recipe, or else you’ll wind up with a cake that’s too greasy.

What Does Olive Oil Cake Taste Like?

The cake made with olive oil is extremely rich, thick, and sweet.Despite the fact that it is a dense cake, it is dense in the most delicious way conceivable, melting in your tongue.I did notice that it was a touch sweeter than I want my sweets to be.In my husband’s opinion, the degree of sweetness was just right.

The addition of lemon zest to this recipe lends it a refreshing citrus taste.You may use either orange or lemon zest, but I decided to combine the two.Actually, I wish I had used more zest and a little more juice to give the dish a little more sharpness.My kid and husband both appreciated the cake, which was a marked improvement over my previous TikTok baking efforts, such as cloud bread.

My kid enjoyed her slice of cake, which was topped with raspberries.
Because of the acidity, the sweetness of the olive oil cake is well balanced.

Do You Need an Electric Mixer?

Yes, I’d say that’s correct! Just as with the TikTok Cloud Bread Recipe, you’ll want to whisk the eggs together. You don’t have to beat them up as much as you used to, but it’s still a significant amount. If you have an electric hand or stand mixer, this will be considerably easier.

TikTok Olive Oil Cake Recipe

Ingredients

4 eggs
1 cup of sugar
the zest of 2 lemons or oranges
1 34 cup flour
1 12 tsp baking powder
7 tbsp melted butter
34 cup extra virgin olive oil
3 tbsp milk
4 tbsp melted butter

Equipment

Electric Mixer

Instructions

4 eggs; 1 cup sugar; the zest of 2 lemons or oranges; 1 34 cup flour; 1 12 tsp baking powder; 7 tbsp melted butter; 34 cup extra virgin olive oil; 3 tbsp milk; 4 tbsp melted butter

What is olive oil cake made of?

Using all-purpose flour or cake flour for this recipe is recommended for the best results. Sugar refers to any sort of granulated sugar, including table sugar. Baking powder and baking soda are used to ensure that your cake rises when cooked, resulting in a light and fluffy texture. Salt: Adding a little of salt to this cake really helps to bring out the sweetness in it.

Is olive oil cake healthier than regular cake?

Olive oil cakes are more nutritious than conventional cakes, despite the fact that they have a same calorie count. Furthermore, using olive oil in cakes provides a richness to the flavor without dominating it, allowing individuals who follow a dairy-free or restricted-dairy diet to enjoy them as much as everyone else.

Is olive oil cake better for you?

Olive oil is fantastic in baked goods and sweets! This is especially true of the extra virgin olive oil. It has a fantastic flavor and, in case you were wondering, it will not make your dessert smell like olives. In addition to being delicious, it is also extremely healthful, ranking among the world’s healthiest oils. I use it in the bulk of my sweets since it is so nutritious.

Why is it called olive oil cake?

While you might think of olive oil as something to use in cooking or salad dressings, you’d be astonished at what it can do to baking recipes. The Mediterranean is where the origin of olive oil cake can be traced back to. In many cultures, the olive harvest season is a time of celebration, and various dishes are created to reflect the bounty of the season.

Can extra virgin olive oil make cake?

We use good extra virgin olive oil in our baking because it imparts a great, subtle taste to our cakes, tortes, brownies, and bread, among other things. Furthermore, baking using olive oil – rather than butter – is an excellent approach to reduce saturated fat intake.

Why are olive oil cakes so good?

Even the most ardent advocates of butter concede that olive oil produces extremely moist cakes. Because EVOO is liquid at ambient temperature, it provides exceptional moisture retention over an extended period of time. In fact, the flavor of olive oil cake increases with time, and this dairy-free version will stay on your counter for days (not that it will survive that long).

Is it bad to use olive oil for cake?

Yes, you may bake using olive oil if you want to.Instead of racing to the shop, the good news is that you can bake with olive oil just like you would with any other cooking oil without sacrificing flavor.Fatty ingredients such as fats and oils in quick breads, cakes, and cookies are vital to generate the delectable texture of your baked products, thus it is critical to substitute them correctly.

Is baking with olive oil healthier than butter?

Olive oil, on the other hand, is lower in saturated fats, which increase your risk of heart disease and high LDL cholesterol, and contains more heart-healthy monounsaturated fats than butter, making it a preferred choice of the American Heart Association and anyone seeking good HDL and cholesterol numbers (which are easy to see in the Nov 16, 2020.

Can I use olive oil in cake instead of butter?

In what ways can I replace olive oil for butter in baked goods such as cakes and muffins? Olive oil can be used in place of three-quarters of the butter in a recipe, according to a common rule of thumb. Or, to put it another way: If a baking recipe asks for a stick of butter (8 tablespoons), substitute 6 teaspoons of extra-virgin olive oil instead.

How many calories is olive oil cake?

Nutritional Information for Tender Greens Based on a Serving Size of 1 Cup What is the calorie count of the Olive Oil Cake? The following is the calorie count for Olive Oil Cake: 370 calories, 180 calories from fat (48.6% of total calories), percent Daily Value * How much fat is in an Olive Oil Cake serving size? Olive Oil Cake contains the following amount of fat: 20 g of total fat –

Are cakes made with oil healthier?

In a nutshell, no, healthy cakes are not viable due to the excessive fat and sugar content of many of the typical components. Using olive oil in place of hard fats produces a delightful light texture; but, because it does not convert like-for-like, you will require less oil than you would if using butter in place of olive oil.

Which olive oil is best for cakes?

The Best Olive Oil for Baking: What Kind Is It and Why Should You Use It? Choose a mild-flavored type for more delicate baked goods such as cakes, muffins, and cookies; it will provide a fruity accent to your baked goods without overwhelming the flavor of your dessert. Always be sure you use extra-virgin olive oil of high quality.

Why did my olive oil cake sink?

The description appears to be right in suggesting that the center of the cake is likely to be undercooked, resulting in it sinking when the cake cools as a result of this. If you are using a fan oven, read the manual for the temperature adjustment instructions, since some ovens require a different temperature adjustment than the one indicated.

Why did my olive oil cake fall?

Unlike butter cakes, which receive their lift from the air that is beaten into the butter, our olive oil cake gets its lift from the eggs that are used.While whipped whites are probably the first thing that comes to mind, you can also whip just the yolks or the whole egg.In our cake, we used all three flavors.Because of the whipped whites, our cake was a little too fluffy, and it crumpled a little.

Can olive oil Replace cake mix?

Is it possible to use olive oil in a cake recipe? Yes. Extra virgin olive oil, on the other hand, may be substituted for typical cooking oils; simply replace the same quantity of vegetable or canola oil with extra virgin olive oil. If you like, you may substitute extra virgin olive oil for the butter in this recipe.

What is the best oil to bake cakes with?

Canola oil is the most suitable oil for baking cakes since it has a neutral flavor and is generally healthful. Vegetable oil comes in second place because of its neutral flavor, however it is less healthful. It is possible to substitute olive oil, although the flavor may be affected.

How do you get olive oil taste out of cake?

To soften the olive oil, you may either heat it or blend it with something else (or both) to achieve the desired effect. Combine it with an acidic ingredient such as lemon juice or a high-quality vinegar, and/or smash garlic or herbs into it to produce a paste or a dressing for your dish. You may either prepare it or eat it as-is without any modifications.

Olive Oil Cake

Preparation time: 15 minutes 45 minutes in the oven plus cooling

Makes

There are 16 servings total. Because a good olive oil cake is not excessively sweet, it may be enjoyed as a morning treat or an afternoon snack in addition to being served as a dessert. Lisa Kaminski of Wauwatosa, Wisconsin, contributed to this article. Recipe for Olive Oil Cake, courtesy of Taste of Home.

Ingredients

3 large eggs, room temperature
1-1/2 cups sugar
3/4 cup extra virgin olive oil
3/4 cup ground almonds
1/2 cup 2 percent milk
4 teaspoons grated orange zest
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup confectioners’ sugar
2 to 3 tablespoons orange juice
3 large eggs, room temperature
1-1/2 cups sugar
3/4 cup extra virgin olive oil
3/4 cup ground almonds
1/2 cup 2 percent milk
3 teaspoons gr
Optional: sliced almonds, roasted if desired

Directions

Preheat the oven to 350 degrees. Prepare a 10-inch fluted tube pan by greasing and flouring it. In a large mixing bowl, whisk the eggs for 3 minutes on high speed. Gradually add the sugar, mixing constantly until the mixture is thick and lemon-colored. Gradually incorporate the oil. Mix in the ground almonds, milk, orange zest, and vanilla until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt
stir into the egg mixture. Transfer the batter to the prepared pan, spreading it out as evenly as possible. Bake for 45-50 minutes, or until a toothpick inserted near the middle comes out completely clean. Allow for 15 minutes of cooling time in the pan before transferring to a wire rack to cool fully.
To make the icing, in a small mixing bowl, whisk together confectioners’ sugar and just enough orange juice to get a dripping texture. Drizzle over the top of the cake. As a finishing touch, sprinkle with almonds.

Tips for the kitchen that have been tested Solid shortening should be used to oil both plain and fluted tube pans in order to make cake removal easier.
Make this cake using ground pistachios and lemon zest instead of the traditional almonds and orange zest

Nutrition Facts

1 piece has 279 calories, 14 grams of fat (2 grams of saturated fat), 35 milligrams of cholesterol, 152 milligrams of sodium, 37 grams of carbohydrates (25 grams of sugars, 1 gram of fiber), and 4 grams of protein.

Olive Oil Cake

The sugar crust is a fantastic idea, by the way! Furthermore, everything appears to be of high quality. The cake is cooling and has collapsed in the middle due to the weight of the pan. Anyone have any thoughts as to why it might behave in this manner? Is it possible that I overmixed the batter? As indicated by the other reviews, I added the Olive Oil in a slow, steady stream. The cake will be tried this evening, and I am looking forward to it. If it tastes as amazing as it looks, I will definitely make this cake again in the future. If BA would include weight measurements for the components, I would be more inclined to use them. I had one of those times where I realized I was being led astray, but I kept my faith and went with it. Don’t make the same mistake I did! Absolutely do not use super glue to adhere sugar to your well-oiled pan and bake it in it. Save yourself the embarrassment. It should go without saying, but if you follow recipes to the letter, as I do with sweets, you may skip this step.
One of the most delicious cakes I’ve ever baked. My Italian aunt is a connoisseur of olive oil cakes, and she declared that this was by far the greatest she’d ever tasted. I substituted half of the vanilla for almond extract and used half amoretto and half limoncello in instead of the apricot brandy. I completely agree with the method of slowly pouring olive oil into a wet batter – stream it in over 1-2 minutes.
Great recipe, and with a little caution, you can avoid some of the issues raised in the comments
the greatest tip is to slowly stream in the olive oil.
My comment is limited in scope.
Thank you very much in advance.
Please, for the sake of accuracy, use weights when measuring.
BA should be aware that it is significantly superior, particularly while baking.
You also don’t have to exclude the cooks who still employ volume as a cooking method.
Do you want to do both?
This modification has been implemented by a large number of excellent cookery websites, and it is a benefit, particularly for those of us who are not particularly gifted bakers, such as yourself.
We appreciate you sharing this recipe
I make it every Christmas season, and everyone becomes addicted with it! I’ve made it at least five times already, and each time it’s gone in an instant. I usually use triple sec as the liquor, but I’ve been curious how it would taste if I used orange juice and orange zest instead of lemon juice to spice it up a little bit more. This is the finest dessert that I have ever prepared, and I can’t express how much everyone enjoys it enough to put it on my blog. I love the texture of this dessert
it’s sweet but not too sugary. Do you know how it feels when you eat too much dessert and then feel sick? With this, though, I could easily consume the entire cake. A variety of desserts will be available, and people will choose their favorite every time! I really like it.
It was my first time making an olive oil cake, and it turned out fantastic! I believe the most important takeaways from this recipe are as follows: 1. Combine the dry ingredients in a large mixing bowl until they are completely combined. 2. When pouring in the olive oil, go SLOWLY and steadily. I poured the olive oil in a small stream for 2+ minutes while stirring constantly (Very similar to making an aioli). This is important since you are ″forcing feeding″ fat into your batter, which is not recommended. In the event that you do not go slowly enough, your batter will not properly incorporate and the cake will sink in the centre as it bakes. 3. Don’t forget to reduce the oven temperature from 400 F to 350 F as soon as you place the cake in the oven (as specified in the recipe). The use of room temperature eggs makes the process of fluffing them with the sugar and lemon zest considerably simpler. Bake for 45 minutes, with a poke and prod after 40 minutes
mine crumbled in the middle after being in the oven for more than an hour:(( Still a little undercooked. I know I did everything perfectly, but I’m wondering whether it had something to do with the variations in oven temperature? Because I’m using a terrible apartment oven and a lousy oven thermometer, I believe the changes I had to make throughout the baking time caused the problem (meaning that even if the thermometer showed 350, it may have been 325). In the future, I’ll try to eliminate temperature changes by just heating the oven to 350/75 degrees and leaving it at that temperature. I used handmade limoncello that I infused with cardamom and clove, so it still tastes great, but it’s a little stodgy in the center
as a result, I kabashed the olive oil drizzle at the end. It’s a great basic recipe, and I’ll definitely make it again, keeping in mind to trust my instincts and bake it for a longer period of time, even if it takes much longer than the recipe specifies.
I made this cake and it turned out fantastic – I didn’t have fine cornmeal, so I substituted course, which unfortunately gave it a bit of roughness, but it still tasted fantastic nonetheless. I also didn’t have any Grand Marnier on hand, so I used a black rum, which had no discernible affect on the flavor. The cake came out of the pan wonderfully even though I didn’t have a spring form pan or parchment paper on hand (I was extremely excited to create this cake). All in all, this is a very delicious dish, and I look forward to preparing it again!
My family and I have eaten this meal four times, and it never fails to please! So moist, so soft, and just delectable! This cake is delicious as a treat or served with coffee in the morning. The first three times I made this cake, I followed the recipe exactly. It was the first time that the cake sank in the centre, despite the fact that it still tasted fantastic. The following time I made it, I followed an advice and poured in the olive oil much more slowly. Success! There was no cake collapse, and the cake was still amazing! For the fourth time, I used King Arthur’s Gluten-Free Flour in place of regular flour to accommodate gluten-free guests. This cake was still as tasty, light, and fantastic as it had been the previous three times I had made it. This cake recipe is one that I can’t seem to get enough of
it’s my absolute favorite to bake! Always moist, fluffy and delicious. Remember to sprinkle plenty of sugar on top or serve with fruit because this cake isn’t very sweet
I haven’t prepared this cake yet, but I have lately consumed a slice that I much enjoyed. It has a very soft and wet feel to it. The crunch from the sugar sprinkled on top is just great. If the olive oil was good, there was no discernable flavor of olive oil, which would not have been a negative thing. It is true that this oil may be harsh, but there was none of that here. I was extremely inspired by this simple and amazing cake, and I want to recreate it as soon as I am able. It makes an excellent dessert when served with a little Chantilly cream.
This is one of my favorite desserts to bake and one of my personal favorites! I’ve made it numerous times and it’s excellent served simply with a cup of coffee or tea, or dressed up with berries and cream for a special occasion. The components are typically readily available in the cupboard, and the preparation is simple. Both the flavor and the texture are excellent. Thank you for making the recipe available! I’m going to experiment with some of the variants that have been mentioned in the reviews. Cardamom has a pleasant aroma to it
this cake is delicious! Take note of the reduction in cooking time once it has been placed in the oven. I believe that this will help to alleviate the over-browning concerns. I made use of gluten-free flour as well as almond flour. Based on the feedback, I reduced the sugar by 1/4 cup (for celiacs). Even though it was excellent, I believe the whole quantity would be equally as wonderful. I added a generous amount of sugar on top, which resulted in a thin, almost flaky crust on the top. I omitted the alcohol and used 1/2 teaspoon almond extract and 3 tablespoons orange juice for the alcohol. At the end, I drizzled 1 tablespoon of orange juice over the top of the olive oil drizzle. This cake is just delicious! It’s a gourmet taste, and I believe it’s rather forgiving. In my opinion, if you followed the guidelines to the letter, it would turn out perfectly!
It turned out beautifully
moist and full of flavor (it tastes like olive oil), it was a hit with everyone. I used gluten-free baking flour and it turned out fantastic, but it did brown quite a bit, so the next time I make it, I’ll cover the pan halfway through. I made the drink with lemoncello as the liquor and topped it with powdered sugar, cardamom, and lemon zest. It was absolutely delicious! I really like how versatile this cake is, and it was relatively simple to make

What Does Olive Oil Cake Taste Like?

The sound of olive oil cake may be unattractive to those who have never heard of it before.When it comes to dipping a crust of bread in olive oil or topping a salad, many people don’t think to use it as the star of a cake, but they should.As a dessert, olive oil cake is a delectable and refreshing treat.It is less sugary than traditional chocolate cakes such as red velvet or chocolate fudge.

Olive oil cake has a slightly sweet flavor with a strong olive oil flavor that pairs nicely with an airy touch of lemon in this recipe.The addition of vanilla, amaretto, and almond extract creates a burst of rich nuttiness in the mouth.Olive oil cake is soft and fluffy, and it is ideal for serving for breakfast or afternoon tea.It is typically topped with a sprinkling of powdered sugar.

What Does Olive Oil Cake Taste Like?

Over the past few years, olive oil cake has experienced a surge in popularity. While it is difficult to pinpoint the origins of olive oil cake, it is a common ingredient in Mediterranean cuisine. It’s quick and easy to make, and you can top it with berries for a vibrant, delicious pop of color.

Flavors

Olive Oil

The most obvious flavor in olive oil cake is, unsurprisingly, that of olive oil.The sort of olive oil you choose will have a minor effect on the flavor of the dish.It is better to start with a high-quality brand and then taste it to get a sense of what you like.Different olive oils have distinct flavors; they can be bitter, fruity, or earthy in flavor depending on the type of olives used in their production.

Because it is so heavily enhanced with olive oil, it does not have the buttery flavor that you would expect from a cake baked with, well…butter.Instead of a milky flavor, each moist, soft bite has a savory undertone that complements its texture.Olive oil is a fruity, bitter, and aromatic oil in its own right.

Other flavors in the cake will mingle with this one to create a more nuanced flavor profile in each bite, but this is the dominant flavor profile in olive oil cake.
It results in a taste that is both tasty and strong.

Lemon

When combined with olive oil, lemon zest and juice cut through the richness of the oil, allowing it to seem lighter on the palate.To be sure, when baking, it is important not to use too much lemon, otherwise the result will be a lemon cake.The flavor should be discernible but not overpowering; there is no need to go overboard with it.Along with the olive oil, the lemon is a wonderful complement to some of the possible toppings for olive oil cake, such as rosemary or berries, which are delicious.

Citrus complements the herbaceousness of rosemary, creating a taste that is very clean and natural in its ultimate result.If the cake is topped with berries, the lemon in the olive oil cake will provide a sharpness that will complement the sweetness of the fruit.

Vanilla, Almond, and Amaretto

The addition of vanilla extract, almond extract, and amaretto to the straightforward recipe for olive oil cake adds richness to the cake’s flavor.Vanilla and almond combine to create a nutty, almost marshmallow-like flavor that is both comfortable and familiar.Adding to the vanilla and almond flavors already there, amaretto adds the most faint hints of bitterness to the mix.When these components are mixed, they create a dish that is warm, rich, and balanced.

Toppings

There are a plethora of methods to decorate an olive oil cake, and each approach adds a unique burst of flavor and complexity to the final product. Powdered sugar, berries, or rosemary can be sprinkled on top of the cake. The most popular type of topping is a layer of powdered sugar on top.

Powdered Sugar

Powdered sugar, as is natural, will enhance the sweetness of your olive oil cake to a dazzling degree. For those who prefer sweeter treats and find olive oil cake to be too savory, powdered sugar can be added to make the cake more appealing. Although olive oil cake is not traditionally decorated like a cake, a sugary coating is a fantastic complement to the flavor of the cake.

Berries

Berries, whether served hot or cold, will give a tangy sweetness to an olive oil cake, which will be delicious any way.Fruit in season will be sweet, with just a trace of acidity, and will complement the sweet and savory combination of an olive oil cake when used in baking.Mixed berries cooked down to make a compote may enhance the moisture in an already wet cake, so use them sparingly in the cake recipe.

Rosemary

Rosemary may be placed delicately on top of an olive oil cake to serve as a garnish.Alternatively, you may find it generously dabbed over the whole surface, so that every bite is complemented by the flavor of the sauce.Rosemary has a somewhat minty flavor, with a small peppery kick, and a balsamic and woody aftertaste, according to the experts.When combined with the fruity, tangy flavor of the olive oil cake, this results in a refined, well-balanced, and delicious culinary experience.

Texture

The surface of the olive oil cake has a hard texture.Even while it shouldn’t be rock hard, pressing down on it should cause a slight amount of give.It is not as soft as chiffon or even a birthday cake; instead, think of it as having a texture halfway between that of pumpkin or banana bread.It features a soft, moist texture that is not crumbly or gritty, and it is made using olive oil.

Given that olive oil is such a big component of the cake, you will be able to perceive how moist the cake is.It will not, on the other hand, be stodgy or oily in any way.When you chew the cake, it nearly seems like it’s fluffy.

Smell

The olive oil cake has a hard surface on top.When you press down on it, it shouldn’t be rock hard; instead, you should feel a little give.Think of the texture of pumpkin or banana bread as a cross between chiffon and even a birthday cake—somewhere it’s in the middle.Tender and moist crumb with no crumbly or gritty bits, olive oil cake is a treat to devour.

Given that olive oil is such a significant component of the cake, you will be able to sense how moist it is.It will not, however, be stodgy or oily in any way.When you chew the cake, it nearly seems like it’s a cloud of fluffy air!

Variations

Ricotta Olive Oil Cake

There is a specific manner in which olive oil is made that includes the addition of ricotta cheese to the batter. Ricotta serves as an extra source of fat in the recipe, as well as a source of sweetness. This results in a cake that is richer and sweeter.

With Orange Blossom Water

Orange blossom water is occasionally used in place of amaretto to enhance the flavor. It has a mildly lemony flavor, but what it will actually do is bring out the grassy undertones of vanilla and almond that are already there. If you don’t have any alcoholic beverages on hand, this is a great substitute.

With Avocado

A novel twist may be achieved by using avocado in the same way that ricotta does; it will work as a fat in your dish while increasing the richness element. The cake will be tinged with the light flavor of avocado, which will make it even more moist and delicious.

Conclusion

Olive oil cake is a delectable and beautiful pasty that may be enjoyed by people of all tastes.It may be served on the savory side with rosemary, or on the sweet side with berries or ricotta cheese, depending on your preference.It’s quick and easy to make, and it goes nicely with a cup of coffee, tea, or even a milkshake.The flavor is delicate, with a green punch from the olive oil itself, which is accentuated by the tartness of the lemon juice.

The addition of vanilla and almond brings even more richness and warmth to an already delectable slice.It’s a delicious sweet treat for any occasion, especially when dusted with powdered sugar.

Do you refrigerate olive oil cake?

The orange olive oil cake may be kept at room temperature for up to 3 days if it is carefully wrapped in plastic wrap before serving. After that, you may store it in the refrigerator for up to 2 more days.

Is olive oil cake healthier than regular cake?

Why are olive oil cakes so good?

Are olive oil cakes better for you?

Olive oil is fantastic in baked goods and sweets! In addition to being delicious, it is also extremely healthful, ranking among the world’s healthiest oils. I use it in the bulk of my sweets since it is so nutritious. Olive oil, in contrast to many other vegetable fats, maintains its stability throughout cooking or baking and does not degrade as quickly as many people believe.

How do you make Kylie Jenners olive oil cake?

TikTok Olive Oil Cake is a delicious cake made with olive oil. 4 quail eggs 1 cup of sugar (about). 2 lemons or oranges, peeled and zesting 1 and a third cup of flour 1 12 teaspoons baking powder 7 tablespoons melted butter 14 cup extra virgin olive oil (optional). 3 tablespoons of milk

Why is it called olive oil cake?

Olive Oil Cake Recipe adapted from TikTok. Eggs, four of them 1 cup of sugar is used in this recipe. lemon or orange zest (around 2 tbl) Flour (14 cups) 1 34 cup baking powder (about 12 teaspoons) 1 cup melted butter (or margarine). Extra Virgin Olive Oil (34 cup): milk (about 3 tbl)

Is baking with olive oil healthier than butter?

Is olive oil better than butter for baking?

Here’s a basic recap of what happened: Extra virgin olive oil is a fantastic baking substitute for butter and other cooking oils owing to the vast variety of nutritional advantages it offers over time. It contains a high concentration of vitamins and good fats, and it may be found in a variety of health and beauty products.

Is it better to bake with butter or olive oil?

Cakes prepared with oil have a texture that is, on the whole, better than cakes made with butter in terms of appearance. Cakes produced with oil tend to bake up loftier and with a more equal crumb, and they tend to stay moist and soft for a much longer period of time than cakes prepared with butter. And, in the case of some cakes, the addition of oil might actually enhance the flavor.

How long can you keep olive oil cake?

What is the shelf life of this product? In an airtight container at room temperature, your olive oil cake can keep for up to 4 days, if stored properly. If it has been frozen, it must be kept refrigerated. Allow the cake to cool completely before storing it.

Can I use olive oil instead of butter in a cake?

Can I freeze olive oil cake?

Using a double layer of clingfilm (plastic wrap) and another layer of aluminum foil, cover both versions of the cake securely before freezing. The cake may be stored in the freezer for up to three months. To defrost the cake, remove it from the freezer and allow it to sit on a wire rack at room temperature for 3 to 4 hours before serving.

What is the best oil to bake cakes with?

Is extra virgin olive oil good for baking cakes?

Can you use peanut oil for baking cakes?

A variety of baking methods, such as cakes, cookies, muffins, and breads, can benefit from the use of peanut oil. Savory and nuts-containing baked items are the best matches for this flavor combination. Its application, on the other hand, is restricted due to its expensive cost.

Why did my olive oil cake crack?

Attempt to remove as many air bubbles as you can from the top of the cake since they will generate an uneven surface or cracks in the top. Powdered sugar should be sprinkled on top while the cake is still in the pan, being sure to get the sugar all the way to the edge of the cake.

What is Poosh cake?

Olive oil cakes are a favorite of Kourtney Kardashian and the Kardashian family. An oil cake recipe is given a rosewater lemon twist in the form of the Bomb Ass Poosh Cake, a Little House Confections product that also aims to give back, with a part of all sales going to UNICEF.

What cake do the Kardashians always get?

The Kardashians’ wacky birthday cake of choice, custom-made by Hansen’s Cakes in Los Angeles, is well-known to everyone who follows them on Instagram — which is to say, everyone. It has been spotted at birthday celebrations on December 3, 2020, and it is covered in shimmering vanilla icing that has been designed to seem like wicker and adorned with beautiful icing flowers.

Can I use olive oil instead of vegetable oil in a cake?

Can I use extra virgin olive oil in a baking recipe that asks for another type of oil, such as canola or vegetable oil, instead of extra virgin olive oil? Yes! If a recipe, for example, asks for half a cup of vegetable oil, use the same amount of extra virgin olive oil in the same dish.

Can you use olive oil to bake a cake?

The Best Olive Oil for Baking: What Kind Is It and Why Should You Use It? Cookies and cakes made with olive oil have a light and distinct flavor that is hard to find anywhere else. Other tastes typically found in baked products, such as chocolate, almonds, spices, and fruit, can be enhanced by the fruity scent of olive oil in addition to its own.

What happens if you use olive oil in cake mix?

To answer your question, yes, you can use olive oil in a cake mix. Because all vegetable oils function in the same manner, switching from vegetable oil to olive oil couldn’t be much easier. It will enhance the flavor and richness of the cake, though you may prefer a lighter type of extra virgin olive oil rather than the traditional extra virgin variety.

Does olive oil ruin cakes?

When baking a cake, you can substitute olive oil for the vegetable oil if you want. However, you should be aware that certain olive oils have a lot stronger flavor than vegetable oil, which is generally considered to be quite neutral in flavoring.

Is olive oil bad for baking?

Food and nutrition experts believe that olive oil is one of the most flexible and healthful oils to use in cooking and eating, provided that it is extra virgin. When compared to other oils, olive oil has a lower smoke point, making it the ideal choice for cooking at moderate and medium heat levels. It’s also one of the healthiest oils to use while baking because it’s low in saturated fat.

Can I use olive oil instead of butter in cake?

Can olive oil replace butter?

Extra virgin olive oil In most dishes, olive oil may be used in place of butter in a 3:4 volume ratio, according to the recipe. In the case of 1 cup (225 grams) of butter in a recipe, you may substitute 3/4 cup (180 mL) of extra-virgin olive oil in the same proportion.

How do you get olive oil taste out of cake?

EVOO (extra-virgin) When using olive oil for butter in a recipe, a 3:4 volume substitution of olive oil is recommended. In the case of 1 cup (225 grams) of butter in a recipe, you may substitute 3/4 cup (180 mL) of extra-virgin olive oil in the same amount.

Can you use olive oil in Betty Crocker cake mix?

Because the amount of oil in a cake mix is minimal in comparison to the total amount of other components, there is no variation in the flavor of cakes produced with different types of vegetable oils, unless the oil is extra virgin olive oil. Use any form of oil labeled vegetable, maize, canola, all sorts of olive, peanut, and sunflower oil, or oil mixes, as long as it is labeled as such.

Can I use olive oil instead of vegetable for baking?

Extra virgin olive oil Olive oil may be used in place of vegetable oil in dressings or marinades, and it can be sautéed over a low to medium heat to enhance the flavor. Because olive oil has a low smoke point, it should not be used in recipes that call for a significant level of heat to be present. Because of the strong flavor of olive oil, it is not a suitable choice for baked items.

Is olive oil same as vegetable oil?

Vegetable oil and extra-virgin olive oil are both commonly used in the kitchen. While olive oil is obtained from olives and is often less processed than vegetable oil, vegetable oil is typically a combination of multiple plant oils that has been thoroughly processed to produce a neutral-tasting product that is used in cooking.

What happens if you use olive oil instead of vegetable oil?

For baking recipes, you can utilize a one-to-one substitution of olive oil for vegetable oil (or any cooking oil) by using a 1 to 1 substitution ratio. Because of the particular flavor of olive oil, it is possible that the flavor of the baked good may be affected. The pungent flavor of olive oil is really a good match for citrus fruits.

Can you bake with olive oil at 450?

The temperature of refined canola oil is 400 degrees. 350 degrees for the extra-virgin coconut oil. Refined coconut oil should be heated to 450 degrees. 375 degrees for the extra-virgin olive oil.

What is the best oil for baking?

Canola oil is the best oil to use for baking. When it comes to baking, vegetable oils often do the best. Canola oil, as compared to other types of vegetable oils, has the least amount of flavor, which makes it ideal for use in baked products. Due to the fact that canola oil is regarded to be a neutral-tasting oil, it will enable the taste of your cake to come through clearly.

What temperature does olive oil become toxic?

In the event that an oil is heated over its smoke point, it releases hazardous smoke. The smoke point of olive oil is around 200 degrees Celsius. Palm, peanut, safflower and soybean oils all have smoke points in the 230°C to 260°C range, whereas unrefined oils can have smoke points in the low hundreds of degrees Fahrenheit.

What Kind of Olive Oil Should You Use in an Olive Oil Cake?

Cakes made with oil are one of our favorites.I enjoy baking them, enjoying eating them, and enjoying sharing them.They’re the key to stress-free, consistently moist, and extremely soft sweets, and they can typically be created without the need to cream butter and sugar together.(It’s such a pain!) Often, they’re as simple to put together as mixing your wet and dry ingredients together and tossing them into the oven.

We will always hold a particular place in our hearts for the olive oil cakes, which are made using olive oil as the foundation ingredient.This cake has everything we love about this no-fuss kind of cake, with the added advantage of the fruity, grassy tastes that result from using extra-virgin olive oil of high quality and freshness.A citrus ingredient such as orange zest or lemon peel is typically included in a recipe to highlight the fruitier flavors of the oil being used.A bit denser than your typical birthday cake, they have a sensitive texture that will remain moist even after resting on your counter for a number of days, making them ideal for giving.

The discussion of olive oil cake, however, raises an essential question: what sort of olive oil should you use for baking, and how do you know which one to use?
The quick answer is that there should be nothing too expensive and nothing too inexpensive, but something in the medium, Goldilocks-style.
There is no doubt that you want extra-virgin olive oil on the label, but it is not necessary to spend a lot of money on expensive single-estate olive oil to get this result.

While we are major fans of sophisticated, fragrant olive oils that have peppery, herby overtones (we particularly like the ones manufactured by Brightland), when recipes call for 112 to 2 cups of olive oil for one cake, the cost may quickly add up.
However, cheaper bulk grocery varieties are sometimes overly processed and might be far too neutral and bland to provide any actual flavor to a dish.
If the oil has any undesirable aromas or scents that you don’t like for, baking it into a cake will simply bring those shortcomings to the forefront.
When it comes to cooking with olive oil, the general rule of thumb should be to choose an olive oil that you would normally use as a finishing oil, whether to soak bread in or pour over salads, or to top vanilla ice cream.

Mina Stone, author of Lemon, Love & Olive Oil, says in her cookbook that you take the time to discover a preferred, dependable brand of olive oil that you love cooking with—she recommends Greek-origin olive oils as a particular favorite.″A good Greek olive has a flavor that is similar to rich cream with a clean aftertaste.According to her, ″It smells even and clean, with no rancid overtones that are frequent in mixed and old olive oils.″ When it comes to buying olive oil, Middle Eastern and Greek supermarket stores are excellent choices; they often stock huge tins of high-quality oil at a reasonable price.If you’re shopping at your local grocery store, go for extra-virgin olive oil that comes from a single location (rather than a blend).″

Time to get baking:

When life hands you lemons, whip up Mina Stone’s deliciously moist and tangy olive oil cake to satisfy your sweet need. Recipe may be found here.

Olive Oil Cake

It is possible that this content contains affiliate links.Please take the time to review our disclosure policy.With this easy, moist, and delightfully light olive oil cake, you’ll be in for a treat if you enjoy the flavor of olive oil in baked goods.Made using extra virgin olive oil, which not only adds moisture to the dish but also imparts a delicate, pleasant flavor.

Enjoy this delicious dessert with an afternoon cup of coffee or for any other occasion as well.When baking an olive oil cake without using butter, you do not have to wait for the butter to get to room temperature before mixing it with the eggs, which is a great time saver.Everything comes together in a jiffy and without effort.

Ingredients & substitutions

Olive oil: The use of olive oil enhances the fruity flavor of this cake. It keeps the cake deliciously moist and removes the need for butter in the final product. It’s the first ingredient in the recipe
it’s the starting point.
Yogurt: Greek yogurt is preferred for this recipe since it adds moisture and fat, but plain yogurt can work as well.
Eggs are used to help hold the components together. You may also use it in place of flax egg.
Lemon: For a great fresh and zingy taste, use both the zest and the juice of a lemon in this recipe. You may also use orange juice and zest to make this recipe.
Bread flour or cake flour is recommended for preparing the olive oil cake since it is more forgiving.
Any form of granulated sugar is acceptable.
Baking powder and soda are used to ensure that your cake rises when it is cooked, resulting in a light and fluffy consistency.
Salt: Adding a little of salt to this cake really helps to bring out the sweetness in it.

How to make olive oil cake

Combine the dry ingredients in a separate bowl.
Combine the yogurt, oil, and room-temperature eggs
mix well.
Whisk the ingredients together until a smooth batter is formed.
Toss in the lemon zest and juice and combine
Pour onto a baking pan that has been lined with parchment paper
Bake until the top is golden brown

It is possible to eat the ca