Fragrant Spanish Olive Oil Cake Recipe

Who says that cakes have to be something entirely sweet, or with a neutral flavor? Fortunately, there is nothing written about tastes, and that is why the best Spanish olive oil cake exists.

The lemon olive oil cake is a summer cake recipe that can be made by anyone in their kitchen without the need to be a pastry chef. 

The citrus flavor mixed with olive oil makes it an innovative Spanish dessert or afternoon snack that is different from what we are used to eating. 

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Continue reading this article to learn more about this Spanish cake, easy tips to customize it, and different ways of serving it to impress everyone with this wonderful dish. 

Background of the Dish

This type of cake is a traditional recipe from Spain, which differs from the French or English sponge cake due to its ingredients and the way it is prepared. 

This is a much fluffier sponge cake, and it also has an ingredient that makes it 100% Andalusian: olive oil.

Sponge cake in general has existed since the times of ancient Rome, but it has evolved over time. 

Since 1800 there are records of this type of olive oil cake recipe, which was eaten by the higher classes due to the price of oil.

This was changing over time, reaching all social classes and becoming extremely popular.

Today the Spanish olive oil cake is one of the best Spanish desserts preferred and enjoyed by all Andalusians. 

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Things You’ll Need for Spanish Olive Oil Cake

To make this homemade lemon cake, you only need a handful of ingredients and little to no equipment. 

A regular-sized round cake mold is ideal, but if you don’t have it, then you can replace it with any type of oven-safe mold. 

If you want to delve into other Andalusian recipes, then you should definitely try and make the Leche frita recipe or the famous Spanish rice pudding recipe. 

Ingredients

• ½ cup (120ml) extra virgin olive oil
• 3 large eggs
• ¾ cup (85g) sugar
• ½ cup (120ml) whole milk
• ½ teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 ½ cup (220g) wheat flour
• 1 ½ teaspoons baking powder
• ½ teaspoon of salt

How to Make Spanish Olive Oil Cake – Step by Step Guide

1. To start making this olive oil lemon cake, you will have to preheat the oven to 180ºC. Grease and flour a mold, and put wax paper on the bottom (this is optional, it works so that the cake doesn’t get stuck on the mold).

2. Now grab a bowl and beat the eggs and sugar with a mixer at high speed for 30 seconds, start adding the olive oil little by little, and mix until well incorporated. Add the milk and beat until everything is completely incorporated. Reduce the speed to low and continue beating. You can do this by hand but it will take longer. 

3. In a medium bowl mix the flour, baking powder, and salt. Gradually add the egg mixture alongside the vanilla extract and lemon zest and beat until blended. Pour this mixture into the prepared mold.

4. After that, bake the Spanish olive oil cake for about 30 to 35 minutes, you can check this by inserting a toothpick, if it comes out clean then it is ready. Let cool for at least 5 minutes. Remove from the mold and let cool completely. 

5. With the help of a kitchen brush, “paint” the cake with olive oil just before serving. It is important that you don’t skip this step because this is what also makes it an olive oil cake.

Substitution of Ingredients

The thing that I love the most about this easy lemon cake is that it is pretty simple to make ingredient substitutions. 

You can switch the flour for any type of flour of your choice (almond, oat, coconut flour, etc.).

If you don’t like the olive oil flavor, then you can use regular oil to make this cake. Sunflower oil is the best replacement because if you choose coconut oil it would be too oily. 

If you don’t like the lemony flavor, then switch it for another citric’s zest, or completely avoid using it. You can add more vanilla extract or almond extract.

There’s another tasty recipe with olive oil that you must try and that is the delicious Spanish tortas recipe with a hint of anis flavor.

The Spanish milk cake, aka tres leches cake, is a must-try recipe that you should make at once.

Tips on Serving Spanish Olive Oil Cake

The best lemon olive oil cake is usually eaten as a dessert, although without a doubt something great is to enjoy it in the afternoon accompanied by a cup of tea.

Something that I like to do, especially to entertain if I receive guests at home or in special celebrations such as birthdays or anniversaries, is to prepare a table with different easy Spanish desserts.

For example, you can serve this Spanish olive oil cake with Spanish hot chocolate recipe and the wonderful Spanish chocolate chip cookie.

If you don’t serve it with other Spanish desserts, but you want it to stand out, then you can put some whipped cream on top, or add some lemon curd if you are a citric lover.

Looking for inspiration on Spanish desserts? Try out the apple empanada recipe for it is delicious and very easy to make.

Do you want to try one of the best breakfasts in Spain? Try our easy and tasty Spanish sponge cake for a change.

And if you want an authentic dessert, go for the Spanish orange cake, a tasty cake with citrus flavor.

How to Store Spanish Olive Oil Cake

If you have leftover cake after making this lemon cake recipe, you can keep it at room temperature (as long as it is not too hot) covered with a clean plastic bag to preserve it from cross-contamination and to keep it moist. 

If it’s hot, it’s better to put it in the fridge well covered in a taper and it lasts about 7 days.

You can also freeze this Spanish cake if you let it come to room temperature after cooking.

The Spanish olive oil cake can last frozen for up to 3 months, you have to let it defrost the night before eating it.

Recipe Card: Spanish Olive Oil Cake

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