Moist Olive Oil Cake

    1 hour 10 min

    If you love olive oil and cake, this recipe is for you. This sponge cake is rich, tender, well-flavoured and delicious. Enjoy for afternoon tea or dessert.

    28 people made this

    Serves: 8 

    • 175ml Greek extra-virgin olive oil
    • 1 large lemon
    • 125g plain flour
    • 5 egg yolks
    • 4 egg whites
    • 150g caster sugar
    • 1 pinch salt

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Set oven at 180 C / Gas 4. Grease a 24cm springform tin and line the bottom with baking parchment.
    2. Set aside 1 large bowl and 2 smaller bowls.
    3. Sift flour into smaller bowl. Grate lemon zest into the flour. Juice the lemon and set aside.
    4. Place egg yolks into largest bowl. Place the egg whites in the clean smaller bowl.
    5. Using an electric beater, beat the egg yolks with 100g sugar until light and fluffy. Reduce the speed of the beaters and gradually add the olive oil and lemon juice (save a few drops for the egg whites). Beat until well incorporated. Gently fold in flour and lemon zest.
    6. Add salt and remaining lemon juice to egg whites. Beat for a few minutes. Then add remaining sugar. Keep beating until whites form soft peaks.
    7. Gradually fold the egg whites into the batter until well incorporated. Pour into prepared tin. Sprinkle with caster sugar and bake in middle of the oven for 45 minutes.
    8. The cake is done when a skewer inserted in the centre comes out clean. Let cake cool in tin for a few minutes before releasing the cake.

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    Reviews in English (2)


    What a marvellous cake, I have just made it and not only tastes good but looks exactly like the on allrecipes, I am ever so pleased!  -  23 Apr 2014


    Made this for a work do and it was a hit. Moist, lemony - but not too lemon - and easy for me to make...which is why I picked it! I did put the rosemary (a big teaspoon, chopped) and sugar on top- a great touch and not overpowering at all. In fact it could handle more , I think. One coulda done with maybe 5 minutes less cooking.  -  05 Nov 2009  (Review from Allrecipes AU | NZ)