Low Sugar Classic Olive Oil Cake

Total time1 hr 25 min

Prep time15 min

Cook time50 min

This bright, tender cake gets its signature richness from a full cup of extra-virgin olive oil, whisked into eggs until the batter turns pale and silky. Fresh lemon juice and zest keep every bite fragrant and lively, while a splash of vanilla rounds out the flavor beautifully. The crumb bakes up deep golden with a delicate, moist texture and edges that pull slightly from the pan — a sign it's ready to cool and slice. Simple pantry staples like flour, baking powder, and baking soda give it structure without any fuss, and a bowlful comes together with just one whisk and one spatula. It's an easy, elegant option to keep in your rotation when you're watching added sugar but still craving something homemade and special.

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Ingredients

10 servings

1 cup extra-virgin olive oil, plus more for the pan
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
3 large eggs
1 ¼ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¾ cup whole milk
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract

For serving

powdered sugar, for dusting (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 350°F (175°C). Brush the inside of a 9-inch round cake pan generously with olive oil, then line the bottom with a round of parchment paper and brush the parchment with oil as well.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

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