Easy Ina Garten Olive Oil Cake Recipe: A Simple Sweet Treat

An olive oil cake emerges as a culinary marvel that transforms ordinary ingredients into something extraordinary.

Mediterranean kitchens have long celebrated this delightful dessert with its unique texture and subtle complexity.

Lighter than traditional cakes, this recipe showcases olive oil remarkable ability to create moisture and depth of flavor.

Rich yet surprisingly delicate, the cake balances sweetness with a sophisticated undertone that hints at rustic elegance.

Bakers appreciate how the olive oil contributes a nuanced character impossible to achieve with standard butter-based recipes.

Home cooks adore its simplicity and the way it effortlessly impresses dinner guests with minimal effort.

Unexpected and delightful, this cake represents a perfect blend of comfort and culinary innovation: your taste buds will thank you.

Why Ina Garten’s Olive Oil Cake is the Ultimate Moist and Flavorful Dessert

• Elevate Your Baking: This olive oil cake transforms simple ingredients into a gourmet dessert that feels sophisticated yet incredibly approachable.
• Bright and Balanced Flavor Profile: Lemon zest and juice create a vibrant, citrusy undertone that perfectly complements the rich, smooth olive oil base, delivering a refreshing and nuanced taste experience.
• Quick and Foolproof Method: With just one bowl and minimal mixing steps, this recipe offers a stress-free baking adventure that even novice bakers can master confidently, producing a professional-looking cake in under an hour.
• Healthier Dessert Option: Replacing traditional butter with olive oil provides a lighter, heart-friendly alternative that doesn't compromise on moisture or deliciousness, making it a guilt-free treat for health-conscious food lovers.

Ingredients for Ina Garten’s Olive Oil Cake

• All-Purpose Flour: Provides structure and base for the cake's texture, choose unbleached for better flavor.
• Granulated Sugar: Sweetens the cake and helps with browning, opt for pure cane sugar.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Baking Soda: Helps with browning and provides additional leavening.
• Salt: Enhances overall flavor and balances sweetness.

• Olive Oil: Main moistening agent that gives unique flavor, select high-quality extra virgin olive oil.
• Greek Yogurt: Adds moisture and creates a tender crumb, full-fat version recommended.
• Large Eggs: Bind ingredients and provide structure, room temperature eggs work best.

• Lemon Juice, Lemon Zest: Adds bright, citrusy notes and depth of flavor, use fresh lemons for best results.

Step-by-Step Guide to Ina Garten’s Olive Oil Cake

Step 1: Warm Up The Oven

Crank your oven to 350°F (175°C). Grab a 9-inch round cake pan and generously coat it with cooking spray or butter to prevent sticking.

Step 2: Combine Dry Ingredients

• All-purpose flour
• Granulated sugar
• 1 baking powder
• Baking soda
• Salt

Step 3: Introduce Wet Components

• Extra virgin olive oil
• Greek yogurt
• 3 large eggs

Whisk everything together until the mixture looks smooth and consistent.

Step 4: Add Bright Citrus Notes

Squeeze in fresh lemon juice and sprinkle the zest from 1 whole lemon. Stir until the batter becomes silky and uniform.

Step 5: Bake To Perfection

Transfer the batter into your prepared pan. Slide it into the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick – it should come out clean. Allow the cake to rest in the pan for 10 minutes before serving.

Pro Tips for Ina Garten’s Olive Oil Cake

• Zest with Precision: Grate lemon zest carefully to avoid the bitter white pith, capturing only the bright yellow outer layer for maximum citrusy flavor.
• Check Cake Doneness Smartly: Insert a toothpick near the cake's center; if it comes out clean with just a few moist crumbs, your olive oil cake is perfectly baked.
• Measure Ingredients Accurately: Use proper measuring cups for dry and liquid ingredients, leveling off flour and using clear liquid measuring cups for precise volume.
• Cool Completely Before Slicing: Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack, waiting until totally cool to prevent crumbling when cutting.
• Store for Maximum Freshness: Wrap the olive oil cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days to maintain its delicate texture.

How to Store Ina Garten’s Olive Oil Cake

• Vacuum Sealing: Protect the olive oil cake's moisture and flavor by vacuum sealing individual slices. Press out all air using a vacuum sealer, creating an impenetrable barrier against freezer burn and flavor loss. This method preserves the cake's delicate texture and prevents potential staleness.
• Room Temperature Zone: Keep the cake in a cool, dark pantry or bread box with a tight-fitting lid for maximum freshness. Maintain a consistent temperature between 60-70°F, away from direct sunlight or heat sources. Consume within 2-3 days for optimal taste and texture.
• Moisture-Control Technique: Line a storage container with paper towels to absorb excess moisture and prevent soggy edges. Place cake slices with slight separation, allowing air circulation and maintaining the cake's structural integrity. This method helps prevent mold growth and extends the cake's shelf life by an additional day.

Creative Twists on Ina Garten’s Olive Oil Cake

• Citrus Herb Infusion: Enhance the cake by adding chopped fresh rosemary or thyme to the batter, creating a savory-sweet flavor profile that complements the olive oil's richness.
• Orange Almond Adventure: Replace lemon with orange zest and juice, then fold in ground almonds for a nutty texture and Mediterranean-inspired taste.
• Lavender Honey Embrace: Incorporate dried lavender flowers into the batter and drizzle honey over the cooled cake for a floral, aromatic experience that elevates the classic recipe.
• Chocolate Orange Fusion: Fold in dark chocolate chips and use orange zest instead of lemon, creating a decadent variation that balances the olive oil's smoothness with rich chocolate notes.

Ina Garten’s Olive Oil Cake: A Nutty, Moist Delight

Olive oil cake emerges as culinary poetry, blending Mediterranean charm with Ina Garten’s signature elegance.

California lemons dance through delicate crumb, creating Mediterranean memories on your plate.

Sophisticated simplicity marks each tender slice, revealing complex flavor profiles without overwhelming complexity.

Baking prowess shines through this rustic masterpiece, connecting home cooks with Mediterranean traditions.

Seasonal ingredients whisper stories of sun-drenched orchards and coastal kitchens.

Slice, savor, and share this golden delight – you’ll inspire fellow epicureans, spark conversation, and celebrate delicious connections through one remarkable cake.

Ina Garten Olive Oil Cake Recipe

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4.8 from 28 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Ina Garten’s olive oil cake brings Mediterranean sunshine to dessert tables with silky richness and understated elegance. Fragrant orange zest and premium olive oil create a light, tender crumb that invites sweet moments of pure comfort and culinary joy.

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Ingredients

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Main Ingredients:

• 2 large eggs
• 1 ¼ cup (156 g) all-purpose flour
• ½ cup (120 ml) Greek yogurt

Liquid and Flavor Ingredients:

• ⅔ cup (158 ml) olive oil
• 3 tablespoons (45 ml) lemon juice
• Zest of 1 lemon

Dry Ingredients:

• ⅔ cup (133 g) granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

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Instructions

1. Prepare the oven by heating it to 350 degrees Fahrenheit (176 degrees Celsius). Apply a light coating of cooking spray or butter to a 9-inch (23-centimeter) round cake pan to prevent sticking.
2. In a spacious mixing vessel, amalgamate the all-purpose flour, granulated white sugar, baking powder, baking soda, and kosher salt. Use a whisk to ensure uniform distribution of dry components.
3. Construct a small depression in the center of the dry ingredient mixture. Gently introduce the olive oil, full-fat Greek yogurt, and whole eggs into this well.
4. Vigorously incorporate the wet ingredients into the dry mixture, stirring until a homogeneous, velvety batter emerges without visible lumps.
5. Enhance the flavor profile by folding in freshly squeezed lemon juice and the delicate, aromatic zest from one entire lemon. Stir until thoroughly integrated.
6. Transfer the smooth batter into the prepared cake pan, ensuring an even surface with a spatula.
7. Position the pan in the preheated oven and bake for 32-37 minutes. Verify doneness by inserting a clean toothpick into the cake’s center – it should emerge without any raw batter clinging to it.
8. Remove from the oven and allow the cake to rest within the pan for 12-15 minutes, enabling it to set and cool slightly before carefully transferring to a wire rack.

Notes

• Freezes perfectly when wrapped tightly in plastic wrap, offering a convenient make-ahead dessert option for up to 2 months.
• Elevate the presentation with a delicate dusting of powdered sugar or a vibrant topping of fresh seasonal berries.
• Savor the most intense flavor by serving the cake slightly warm or at room temperature.
• Keep the cake’s irresistible texture intact by storing in an airtight container at room temperature for 4 days.
• Bright lemon zest and juice dance with the olive oil, creating a citrusy melody that enhances the cake’s rich profile.
• Select a premium extra virgin olive oil to unlock deeper, more complex flavor nuances in every bite.
• Greek yogurt works magic, delivering incredible moisture and a supremely tender crumb that stays soft for days.
• Versatile enough for afternoon tea, weekend brunches, or a light, elegant dessert that celebrates Mediterranean baking traditions.
• Transforming traditional baking techniques, this olive oil cake brings a ray of Mediterranean sunshine directly to your kitchen.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 8
• Calories: 350 kcal
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 24 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 70 mg