Ina Garten Olive Oil Cake is made with all-purpose flour, granulated sugar, olive oil, Greek yogurt, and lemon zest. This moist and tangy Barefoot Contessa Olive Oil Cake recipe creates a dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 8 people.
? Why You’ll Love This Olive Oil Cake Recipe:
- Moist Texture: The olive oil and Greek yogurt create a tender crumb that’s both light and rich.
- Bright Flavor: Fresh lemon juice and zest infuse the cake with a vibrant citrus taste, perfect for a refreshing dessert.
- Healthier Option: Olive oil provides a healthier alternative to butter, adding heart-healthy fats without sacrificing flavor.
- Versatility: Enjoy it as is or pair it with a scoop of vanilla ice cream, fresh berries, or a drizzle of honey for a customizable treat.
- Easy Preparation: With simple ingredients and straightforward instructions, this recipe is perfect for both novice and experienced bakers alike.
? Ina Garten Olive Oil Cake Ingredients:
- 1 ¼ cups all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup olive oil
- ½ cup Greek yogurt
- 3 tablespoons lemon juice
- 2 large eggs
- Zest of one lemon (about 1 tablespoon)
? How To Make Ina Garten Olive Oil Cake
- Preheat the oven to 350°F (175°C) and oil a 9-inch round cake pan.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together.
- Make a well in the center of the flour mixture, then add the eggs, Greek yogurt, and olive oil. Whisk together until well combined.
- Mix in the lemon juice and lemon zest until the batter is smooth with no lumps.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve with blueberries and a dollop of Greek yogurt if desired.
? Recipe Tips:
- Use good olive oil for yummy taste and texture.
- Mix well to keep the cake light and moist.
- Add or reduce sugar to suit your taste, balancing with the lemon’s sourness.
- Use Greek yogurt for more moistness and flavor.
- Don’t bake too long to keep the cake soft and delicious.
? What To Serve With Olive Oil Cake?
Eat Olive Oil Cake with whipped cream or vanilla ice cream for a delicious combination. You can also add fresh berries or some honey to bring out its lemony taste.
? How To Store Leftovers Olive Oil Cake?
- Refrigerator: To store Leftovers Olive Oil Cake wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
- Freezer: For freezing wrap Leftovers Olive Oil Cake in plastic wrap and then aluminum foil and store them in a freezer-safe bag for up to 3 months.
FAQ’S
How Do I Prevent My Olive Oil Cake From Becoming Too Dense?
To keep your Olive Oil Cake light, do not mix the batter too much. Mixing too much can make the cake heavy. Also, don’t cook it too long, or it might get dry. Follow the recipe steps carefully to make the cake soft and light.
How Do I Know When My Olive Oil Cake Is Fully Baked?
Your Olive Oil Cake is cooked well when the top is golden and a toothpick put in the middle comes out with a few wet crumbs but no batter. Don’t cook it too much, or it will lose its softness.
How Can I Adjust The Sweetness Of An Olive Oil Cake?
To make your Olive Oil Cake less sweet, use less sugar or add tart flavors like lemon juice or zest. Taste the mix before you bake and change the sweetness as you like.
Can I Add Nuts Or Dried Fruits To Olive Oil Cake Batter?
Yes, you can add nuts or dried fruit to the Olive Oil Cake mix for extra taste and texture. Cut them small and mix them gently into the batter before you bake. Make sure they are spread out well in the cake.
Ina Garten Olive Oil Cake Nutrition Facts
- Calories: 319kcal
- Carbohydrates: 33g
- Protein: 5g
- Fat: 19g
- Saturated Fat: 3g
- Trans Fat: 1g
- Cholesterol: 42mg
- Sodium: 128mg
- Potassium: 85mg
- Fiber: 1g Sugar: 17g
More Ina Garten Recipes:
- Ina Garten Almond Cake
- Ina Garten Chocolate Orange Cake
- Ina Garten Date Cake
- Ina Garten Orange Pound Cake
Ina Garten Olive Oil Cake
Description
Ina Garten Olive Oil Cake is made with all-purpose flour, granulated sugar, olive oil, Greek yogurt, and lemon zest. This moist and tangy Barefoot Contessa Olive Oil Cake recipe creates a dessert that takes about 1 hour and 5 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and oil a 9-inch round cake pan.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt together.
- Make a well in the center of the flour mixture, then add the eggs, Greek yogurt, and olive oil. Whisk together until well combined.
- Mix in the lemon juice and lemon zest until the batter is smooth with no lumps.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve with blueberries and a dollop of Greek yogurt if desired.
Notes
- Use good olive oil for yummy taste and texture.
- Mix well to keep the cake light and moist.
- Add or reduce sugar to suit your taste, balancing with the lemon’s sourness.
- Use Greek yogurt for more moistness and flavor.
- Don’t bake too long to keep the cake soft and delicious.