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Greek Olive Oil Cake

Lemon flavored olive oil cake baked in a large loaf pan or two smaller pans.
Prep Time20 mins
Cook Time50 mins
Cooling Time2 hrs
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American
Keyword: Olive Oil Cake
Servings: 24
Cost: 5

Ingredients

  • 4 large eggs
  • 3/4 cup orange juice freshly squeezed
  • 2 tablespoons Greek yogurt
  • 1 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour 330 grams
  • 2 ½ cups sugar 500 grams
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons lemon zest Feel free to use more or less or leave out
  • 1 cup olive oil Greek or Sicilian

Orange Juice Glaze

  • 3/4 cup orange juice freshly squeezed
  • 1 1/4 cup confectioners sugar

Instructions

  • Bring all your ingredients to room temperature. 
  • Grease a large loaf pan or two 8x4 inch loaf pans. Line with strips of parchment and grease again. This is a sticky cake! It's worth using the parchment.
  • In a large bowl, whisk together eggs, orange juice, yogurt, and both extracts.
  • In a second bowl, weigh out your flour and stir together the flour, sugar, salt, baking powder and zest.
  • Add the flour mixture to the egg mixture and stir until almost fully mixed.
  • Pour the cup of olive oil over and continue to mix until batter is smooth and glossy.
  • Pour the batter into the large loaf pan (It should be a little over 3/4 full) or the two 8x4 inch loaf pans and bake at 325 degrees for 50 minutes or until cakes appear set andinternal temperature registers over 195. 
  • You can use a preheated oven or try the cold oven method.  If starting in a cold oven, set the timer for 50 minutes. If you are making two small 8x4 inch loaves they’ll probably be done in 50 minutes starting cold. If making the larger size loaf, check at 50 minutes but plan on baking for about an hour.  If you start in a preheated oven, a large cake should take 50 minutes and the smaller cakes should be checked around 40 minutes but will probably take more like 45.
  • Let the cakes cool in the pans (or pan) for about 30 minutes, then carefully loosen and let cool completely. Make the glaze by simply whisking together the juice and sugar. Pour it over the cooled cakes.