Olive Oil Cake
The Olive Oil cake is an easy cake with and accessible ingredient list that are pantry staples. The versatility of it is definitely another big win, since you can serve it with fresh berries, whipped cream or even ice cream.
Short Prep Time Simple Pantry Staple Ingredients Delicious Flavors
An easy and tasty dessert, the Olive Oil Cake is a soft and moist cake that will catch the eyes of everyone. It’s not overly sweet but extremely soft and moist. The ability to decorate it any way you’d like, makes it one very fancy cake to offer at the dinner table or even if you wish to spruce up your weekend BBQ’s.
Ingredient Notes
Flour – All purpose flour or even cake flour can be used for this cake. Cake flour has less gluten than all-purpose, resulting in a finer, lighter and softer cake. Eggs – Room temperature, large eggs bind perfectly with the batter. Milk – I’ve made this cake with regular milk and also with lactose free milk and both work. Lemon – One large lemon is all you need to supply you with the zest and the juice required for the recipe. I wouldn’t skip the lemon because it will give the cake a burst of fresh lemon flavor. Sugar – You’ll need granulated sugar. Keep in mind this is not an overly sweet cake.
How to Make Olive Oil Cake
Expert Tips
Leftovers
This cake can be stored in the fridge for up to a week in an airtight container. Or it can actually freeze quite well, wrapped tightly in a plastic wrap, it lasts beautifully for about 3-4 months in your freezer.
More Delicious Recipes To Try
Chocolate Bundt CakeMango LemonadeChocolate Cake with Mixed Berry and Cream Cheese FillingCream Cheese Filled Banana CakeBlueberry Coffee CakeTomato Soup Cake
