Why is my olive oil cake so dense?

Olive oil cakes tend to be a bit denser than those made with butter. There is no creaming process, which helps to give other cakes a lighter consistency. That said, olive oil cakes tend to be moist and tender, which is enjoyable in a different way.

Which olive oil is best for cakes?

Considering the taste of olive oil can vary greatly, and everyone's tastes are different, I don't believe there is one that's best for cakes. Rather, it's a matter of personal preference. But look for quality olive oil and taste it before baking with it to ensure you like the flavor. Don't use an oil you don't find tasty.

Does olive oil cake need to be refrigerated?

No, this cake does not need to be refrigerated. Store it in an air-tight container, or well-wrapped, and it will keep for about 4 days at room temperature.

Lemon Rosemary Olive Oil Cake

Description

This lemon rosemary olive oil cake is bright, earthy, and memorable. It takes just minutes to get in the oven and will stay moist for days.

Ingredients

Units Scale

For the cake:

1 cup olive oil, plus more for greasing
2 eggs
1 cup sugar
3/4 cup Greek yogurt
Zest and juice of 1 lemon
1 teaspoon chopped fresh rosemary
2 cups flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon baking powder

For the lemon glaze:

Zest and juice of 1 lemon
2 cups confectioners’ sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees F. Grease a 9-inch cake pan and cut a circle of parchment paper to place on the bottom of the pan.
Add the oil, eggs, sugar, yogurt, lemon zest and juice, and rosemary in a medium bowl. Whisk until smooth.
In a second bowl, use a clean whisk to blend the flour, salt, baking soda, and baking powder together. Use a spatula to fold the dry ingredients into the wet bowl.
Pour the batter into the cake pan. Bake on a rack in the middle of the oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan before removing and serving.
To make the glaze, whisk the lemon juice and zest with the confectioners' sugar until smooth and thick. Add a tablespoon of water if it is too thick. Pour the glaze over the cooled cake and decorate with lemon slices and rosemary, if desired.

Notes

Want a stronger rosemary flavor? Use 2 teaspoons chopped rosemary.

Let the cake cool completely before removing it from the pan to prevent it from falling apart.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Desserts
Method: Baking
Cuisine: Spanish