Name: Olive oil cake
Yield: 1 cake, about 12 slices
Cuisine: United States
Ingredients: 160 g Caster sugar; 2 Large eggs Room temperature; 15 mL Lemon zest Finely grated; 135 g Extra-virgin olive oil Fresh, mild-flavoured; 115 g Sour cream; 60 g Whole milk; 30 mL Lemon juice; 190 g All-purpose flour; 3.75 mL Baking powder; 1.25 mL Fine salt

Method

01 · Prepare
5 min
Use: Equipment
Heat the oven. Grease and line one 23 cm round tin.
Ready when: Pan ready before mixing.
01 PrepareGrease and line one 23 cm round cake tin.
02 · Whip
2–3 min
Use: Foam
Beat eggs, sugar and zest until pale and thick.
Ready when: Foamy and lighter.
02 WhipBeat the eggs, sugar and zest until pale and thick.
03 · Mix
2 min
Use: Whip, Wet, Dry
Beat in wet ingredients, then briefly fold in dry ingredients.
Ready when: No flour streaks.
03 MixFold in the dry ingredients briefly, stopping when no flour streaks remain.
04 · Bake
25–30 min
Use: Mix
Transfer to the prepared pan and bake.
Ready when: Centre springs back; skewer has crumbs, not wet batter.
04 BakeBake until the centre springs back and a skewer carries crumbs, not wet batter.
05 · Cool
About 2 hours
Use: Bake
Rest briefly, then turn onto a rack. Cool fully before decorating.
Ready when: No warmth remains.
05 CoolTurn the cake onto a rack and let it cool fully.

What to look for

Stage	Look / feel for	Needs attention
Mix	No flour streaks.	Stop at this cue rather than relying only on elapsed time.
Bake	Centre springs back; skewer has crumbs, not wet batter.	Stop at this cue rather than relying only on elapsed time.
Cool	No warmth remains.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Sunken centre	The batter was underbaked or lost too much air.	If still in the oven, continue until the centre is set.	Use the stated pan and avoid opening the oven early.
Dry crumb	Excess flour or baking time.	Serve with an appropriate cream or filling.	Weigh flour and check doneness at the low end of the range.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Large eggs	Room temperature	No required brand	Match the ingredient type
Lemon zest	Finely grated	No required brand	Match the ingredient type
Extra-virgin olive oil	Fresh, mild-flavoured	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Use plain flour, not self-raising; mix only until combined.	Similar result; stronger bread flour produces a firmer crumb.
Sour cream	Plain Greek yogurt115 g	Use thick, unsweetened yogurt.	Similar crumb and acidity.
Extra-virgin olive oil	Mild olive oil135 g	Choose a fresh oil you enjoy tasting.	Less peppery flavour.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
One 23 cm round cake tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
One 23 cm round cake tin	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Olive oil cake

Olive oil cake

Olive oil cake

Method

01 · Prepare

02 · Whip

03 · Mix

04 · Bake

05 · Cool

What to look for

Troubleshooting

Olive oil cake

How do I make it?

Prepare

Whip

Mix

Bake

Cool

What can go wrong, and how can I fix it?

Olive oil cake at a glance

Formula component	Grams	Flour = 100%
Caster sugar	160 g	84.2%
Extra-virgin olive oil	135 g	71.1%
Sour cream	115 g	60.5%
Whole milk	60 g	31.6%
All-purpose flour	190 g	100%

Group	Ingredient	Amount	Preparation
Foam	Caster sugar	160 g
Foam	Large eggs	2	Room temperature
Foam	Lemon zest	15 mL	Finely grated
Wet	Extra-virgin olive oil	135 g	Fresh, mild-flavoured
Wet	Sour cream	115 g
Wet	Whole milk	60 g
Wet	Lemon juice	30 mL
Dry	All-purpose flour	190 g
Dry	Baking powder	3.75 mL
Dry	Fine salt	1.25 mL

Group	Ingredient	Amount	Preparation
Foam	Caster sugar	160 g
Foam	Large eggs	2	Room temperature
Foam	Lemon zest	15 mL	Finely grated
Wet	Extra-virgin olive oil	135 g	Fresh, mild-flavoured
Wet	Sour cream	115 g
Wet	Whole milk	60 g
Wet	Lemon juice	30 mL
Dry	All-purpose flour	190 g
Dry	Baking powder	3.75 mL
Dry	Fine salt	1.25 mL