Dairy Free Classic Olive Oil Cake

Total time1 hr 25 min

Prep time15 min

Cook time50 min

Bright, fruity olive oil gives this cake its signature moist crumb and rich flavor, while a generous hit of fresh lemon juice and zest keeps every slice tasting sunny and light. The batter comes together fast — whisk, fold, pour — and bakes into a deep-golden loaf with a delicate, tender interior that pulls cleanly from the pan. A simple dusting of powdered sugar is all it needs before serving, letting the citrus and olive oil flavors take center stage. It's an easy, elegant dessert that fits beautifully into a dairy free spread, whether you're serving it for brunch or finishing off a dinner party. Slice it thick, pour some coffee, and enjoy.

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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
¾ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
2 tbsp fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract

For serving

powdered sugar, for dusting (optional)

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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