It's no secret, I love a good slice of olive oil cake.
So when I was asked by Cup of Jo to submit one of my favorite recipes for her "best you'll ever have" series, I immediately thought of my absolute favorite, go-to cake.
This olive oil cake is super easy the make and has an awesome and unique flavor. One of my favorite things about this cake is the ingredient list, especially the use of olive oil over butter. Meyer Lemons are also a favorite because they have a slight sweetness to them that you will not find in a regular lemon.
People either love olive oil cake or have never heard of it, and the ones that have never heard of it often love it as soon as they try it.
To see my post + more pictures, you can head over here on Cup of Jo.
Or, you can also get the recipe here (below). Enjoy!
olive oil cake with rum glaze
1 cup all purpose flour
1/2 cup almond flour
1 cup coconut palm sugar (or regular white sugar)
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 cup extra virgin olive oil (good quality, but not too strong of a taste)
1/2 cup lemon juice (preferably Meyer)
Zest of 1 lemon (preferably Meyer)
For the rum glaze (optional):
1 tsp. dark rum
2 tsp. almond milk (or regular milk)
1/2 cup powdered sugar
- Pre-heat the oven to 350F. Oil a regular-sized bundt pan. (If you don't own a bundt pan, you can make this in a 11x7 rectangular dish or round cake pan.)
- In a large mixing bowl, combine the dry ingredients, and whisk. Then make a well in the dry ingredients and add in the wet ingredients. Whisk until everything is combined.
- Pour the batter into the pan and place in the oven to bake for approximately 45 minutes. When it is done, the edges should be brown and pulling away from the sides of the pan, and if you insert a tester it should come out clean. Let the cake rest for several minutes, then carefully remove from the pan. Allow it to cool slightly on a wire rack.
- While the cake is cooling, you can make the rum glaze (if using). Whisk together all of the glaze ingredients in a small bowl. Then, using a spoon, drizzle the glaze over the cake. In about 10 minutes, the glaze will harden.
- You can serve the cake warm (which is my favorite), or you can allow it to cool and serve. (If you prefer a denser cake, be sure to wait until it cools.)