Olive Oil Cake

Olive Oil Cake
Staff Writer
Olive Oil Cake


Olive Oil Cake

This extra-virgin olive oil cake is moist and just a touch sweet. Serve with your favorite gelato for a simple dessert. As always, this recipe is meant to be a guideline. Cooking is not always an exact science, so enjoy making it your own!


Preheat the oven to 325 degrees.

Spray a 10-inch loaf pan with cooking spray and set aside. In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds. Add the sugar and continue to beat until the mixture is very foamy and pale in color. With the mixer running, slowly drizzle in the olive oil.

In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the egg mixture. Pour the batter into the prepared pan.

Bake for 45-50 minutes, rotating the pan halfway through for even color. The cake is done when it is golden brown, springs back when touched, and a skewer inserted into the center comes out clean. Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.  


Calories per serving:

354 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 21g 32%
  • Carbs 37g 12%
  • Saturated 3g 17%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 19g
  • Monounsaturated 14g
  • Polyunsaturated 2g
  • Protein 6g 11%
  • Cholesterol 93mg 31%
  • Sodium 318mg 13%
  • Calcium 145mg 15%
  • Magnesium 9mg 2%
  • Potassium 60mg 2%
  • Iron 2mg 10%
  • Zinc 0mg 3%
  • Phosphorus 246mg 35%
  • Vitamin A 40µg 4%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 55µg 14%
  • Vitamin B12 0µg 4%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 14%
  • Vitamin K 11µg 14%
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