If you’ve never tried it, (which you definitely should!) olive oil confection has a light and moist texture, with a slightly crispy crust. The savor is soft-hued and subtle, with fruity and nutty notes. You will love every bite!
Looking for increasingly confection recipes that are out-of-this-world moist? Try this brown butter almond cake if you’re wanting flipside nutty dessert, rum cake, or Kentucky butter cake!
Olive Oil Confection Recipe
Olive oil confection is a succulent and unique dessert that has been growing in popularity recently. This confection is made with high-quality olive oil, which gives it its signature rich, velvety savor and a moist, tender texture. The olive oil adds a slightly fruity, nutty taste that really sets this confection untied from other desserts! Olive oil confection is moreover made with lemon zest and juice, which add a bright, refreshing savor that balances out the richness of the olive oil. The savor is so tasty!
In terms of texture, olive oil confection is similar to a traditional pound cake, but with a slightly denser crumb. The olive oil keeps the confection moist and tender, while moreover giving it a light, fluffy texture. When baked properly, this confection should be soft and airy, with a delicate, melt-in-your-mouth quality. It’s a welter to eat! This confection is a succulent and sophisticated dessert that is perfect for any occasion. Let’s get started!
Ingredients Needed
Who needs a store-bought dessert when you have flour, sugar, and a snifter of olive oil to create the most succulent confection ever! I love this recipe considering of all the simple ingredients. Usually, the only things I need to pick up are Greek yogurt and a lemon! If you’re looking for measurements, they can all be found in the recipe vellum below.
- All-Purpose Flour: Gives the confection structure.
- Granulated Sugar: Adds the perfect sweetness to the olive oil cake.
- Baking Powder and Soda: Help the confection rise so it’s uneaten light and airy!
- Salt: Just a pinch is all you need. It helps to wastefulness out the sweetness of the confection and moreover enhance the overall flavor.
- Extra-Virgin Olive Oil: I recommend using a upper quality olive oil so the confection has the weightier taste.
- Plain Greek Yogurt: Helps to tenderize the confection and adds a slight tang.
- Large Eggs: Use room temperature eggs so they mix into the thrash smoothly.
- Lemon Juice: Fresh is best!
- Lemon Zest: Adds a little uneaten zesty flavor.
How to Make Olive Oil Cake
This olive oil confection recipe is so simple. Simply mix up all of your ingredients and pop your pan in the oven! You will veritably love the rich, velvety dessert you end up with.
- Preheat Oven, Prep Pan: Preheat the oven to 350 degrees fahrenheit and then grease a 9 inch round confection pan or springform pan. For easy removal, add a parchment round to the marrow of the pan and lightly grease the parchment paper.
- Dry Ingredients: In a large trencher whisk together the flour, sugar, sultry powder, sultry soda and salt.
- Mix in Wet Ingredients: Add the olive oil, yogurt, eggs, lemon juice and lemon zest to the flour mixture. Whisk until just combined. Don’t overmix.
- Bake: Pour the thrash into the prepared pan and torch for 35-40 minutes, until a toothpick comes out wipe from the part-way of the cake.
- Cool: Let the confection tomfool in the pan for 15-20 minutes surpassing removing. Tomfool the rest of the way on a cooling rack.
- Add Powdered Sugar: Dust with powdered sugar surpassing serving.
Tips and Tricks
These tips and tricks are the key to the perfect olive oil cake. Once you try a bite, you’ll be hooked!
- Olive Oil: Use upper quality, extra-virgin olive oil! You don’t have to use the most expensive oil, but a higher quality olive oil will lend a nice fruity, robust savor to your cake.
- Don’t Overmix: Mix the wet ingredients into the dry only until they are just combined. This will ensure your confection has a tender talc and doesn’t end up tough.
- Toppings: Serve with a dusting of powdered sugar, Greek yogurt, a dollop of whipped surf or fresh berries if desired.
How Long Does Olive Oil Confection Last?
As long as you store it properly, you’ll be worldly-wise to enjoy this moist and succulent confection all week long!
- At Room Temperature: Store leftover confection in an airtight container for up to 7 days.
More Succulent Pound Confection Recipes
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Olive Oil Cake
Ingredients
- 1 ⅓ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup high quality uneaten virgin olive oil
- ⅔ cup plain Greek yogurt
- 2 large eggs room temperature
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
Instructions
- Preheat the oven to 350 degrees fahrenheit and grease a 9 inch round confection pan or springform pan. For easy removal, add a parchment round to the marrow of the pan and lightly grease the parchment.
- In a large trencher whisk together the flour, sugar, sultry powder, sultry soda and salt.
- Add the olive oil, yogurt, eggs, lemon juice and lemon zest. Whisk until just combined. Don’t overmix.
- Pour the thrash into the prepared pan and torch for 35-40 minutes, until a toothpick comes out wipe from the part-way of the cake.
- Let the confection tomfool in the pan for 15-20 minutes surpassing removing. Tomfool the rest of the way on a cooling rack.
- Dust with powdered sugar surpassing serving.
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