This moist, tender and easy olive oil loaf cake recipe is perfect for a quick breakfast! It's a super easy cake full of flavors!
This Easy Olive Oil Loaf Cake is one of the most popular recipes in our site! Why? Because it's an easy cake to make, with simple ingredients and lots of flavors.
One of the advantages of this cake is the ingredients that are used in this recipe. If you take a look at your kitchen pantry, I bet you'll find all the ingredients needed to make this cake.
Don't waste time and make this delicious loaf cake for a quick and simple breakfast with the whole family! Cut a few slices and put in your kids' lunch boxes to eat after school.
Here you'll find all the ingredients needed to make this recipe:
Extra virgin olive oil - The key ingredient for this cake. Helps the cake stay fluffy and moist.
Granulated sugar and honey - To sweeten and flavor.
Eggs - They add moisture and richness.
All purpose flour - Adds consistency and is the base of the batter.
Lemon zest - Adds a very nice fresh aroma to the cake.
Greek yogurt - Helps the cake stay moist and fluffy.
Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY OLIVE OIL LOAF CAKE
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf pan with butter and dust the inside of the tin with some flour (hold and rotate the pan so that the flour coats all surfaces).
Step 2: In a large bowl, whisk the eggs, sugar and the lemon zest until obtain a homogeneous mixture.
Add the yogurt, olive oil, honey and mix for 1 to 2 minutes or until it’s nicely incorporated.
Add the flour and the baking powder and beat until obtain a creamy and homogeneous mixture.
Step 3: Using a rubber spatula, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.
Step 4: Pour the cake batter into the prepared loaf pan.
Bake for 35 minutes, until a toothpick inserted into the center of the cake, comes out clean.
Step 5: Remove the cake from the oven and allow to cool for about 30 minutes.
Step 6: Remove from the pan and place the cake onto a wire rack or rectangular serving platter.
Step 7: Allow to cool to room temperature and serve.
RECIPE TIPS
1. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.
2. When the cake is done, do not open the oven door all the way. Leave the door slightly open and wait 5-10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
Some of our techniques to make a moist cake: 1. Add milk or yogurt to the batter, this two ingredientes add moisture to the cake. 2. Add oil instead of butter. Oil keeps cakes moist for longer periods. 3. Don't overmix the batter. Mix until just combined. 4. Don't overbake the cake. Overbaking dries out the cake. 5. Use a toothpick to check the interior of the cake, it should come out with a few moist crumbs, not completely clean.
FREQUENTLY ASKED QUESTIONS
How long does it take to bake a cake?
The baking time for a cake can vary significantly based on several factors, such as the type of cake, oven, recipe or pan size. Most cakes can take anywhere from 25 to 60 minutes to bake at 180ºC (350ºF). However, some recipes may require higher or lower temperatures.
Always preheat your oven and don't forget to check if your cake is done using methods such as the toothpick test or gently pressing the cake's center to ensure it's fully baked.
How to get cake out of pan?
Remove the cake from the oven and allow the cake to cool in the pan for about 25 to 30 minutes. Gently run a flexible knife around the edges of the cake. Ensure you reach all sides of the pan.
Place a wire rack or a serving dish on top of the cake pan. Hold the rack and the pan firmly together and carefully invert them. Gently tap the bottom of the pan or give it a few shakes to release the cake. Allow the cake to cool completely and serve.
How to store this cake?
Allow the cake to cool to room temperature before storing. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out. Place the wrapped cake in an airtight container or in a plastic bag (You can also cut the cake into slices and store individually).
Never store the cake at room temperature for more than 3 days. Beyond this time frame, it might start losing its taste and quality.
Preheat the oven to 180ºC (350ºF). Grease a loaf pan with butter (or cooking spray) and dust the inside of the tin with some flour (hold and rotate the pan so that the flour coats all surfaces).
In a large bowl, whisk the eggs, sugar and the lemon zest until obtain a homogeneous mixture. Add the yogurt, olive oil, honey and mix for 1 to 2 minutes or until it’s nicely incorporated. Add the flour and the baking powder and beat until obtain a creamy and homogeneous mixture.
Using a rubber spatula, give the batter a final turn to make sure there are no lumps at the bottom and sides of the bowl.
Pour the cake batter into the prepared loaf pan. Bake for 35 minutes, until a toothpick inserted into the center of the cake, comes out clean.
Remove the cake from the oven and allow to cool for about 30 minutes.
Remove from the pan and place the cake onto a wire rack or rectangular serving platter.
Food From Portugal was created with the aim of promoting Portuguese food to all corners of the world. Here you can find a little of everything, main dishes, side dishes, desserts, typical Portuguese food, quick and easy recipes and much more.
