You know those cakes that aren’t trying to show off but still manage to steal the whole dessert table? That’s this one. Mary Berry’s olive oil cake is like that quietly stylish woman in linen trousers who just knows what she’s doing. Nothing fussy, nothing piped, but oh — the taste. Light, lemony, tender. I made it once thinking I’d serve it with berries. I ended up eating a slice in the kitchen, plain, over the sink. It didn’t need a single thing.
What I love about this recipe is how unbothered it is. No creaming butter, no electric mixer, barely any dishes — just a bowl, a whisk, and a bit of lemon zest under your fingernails. It’s humble and proper and a little Mediterranean all at once. Kind of like Mary herself, really.
Why You’ll Love It
- One bowl, no faff. Minimal cleanup, no drama.
- Ridiculously moist. Thank you, Greek yogurt and olive oil.
- Lemon brightens everything. It’s zingy without being loud.
- It keeps well. If it lasts longer than 24 hours, that is.
- Works with anything. Eat it plain, dress it up with berries, or drizzle on some honey — it’s a blank canvas in the best way.
- Beginner-friendly. Honestly, if you can stir, you can do this.
Ingredients
- 1¼ cup all-purpose flour
- ⅔ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅔ cup olive oil (go for good quality — it does matter)
- ½ cup Greek yogurt
- 2 large eggs
- 3 tbsp lemon juice (fresh, please)
- Zest of one lemon
How to Make It
Whisk up the dry stuff:
In a big bowl, mix together the flour, sugar, baking powder, baking soda, and salt. I just use a fork — saves washing the whisk.
Make it wet:
In the same bowl (yes, same bowl!), crack in the eggs, then add yogurt and olive oil. Don’t overthink the order. It all comes together.
Zest and juice it:
Zest the lemon right over the bowl so you don’t lose any of those fragrant oils. Then squeeze in the juice and give everything a good whisk — until it looks smooth-ish.
Pour it in and pop it in:
Grease a 9-inch round cake tin — I just rub it with a paper towel dipped in olive oil — and line the base with parchment if you’re feeling cautious. Scrape in the batter and level it a bit.
Bake till golden and proud:
Into a 350°F (175°C) oven it goes for 30–35 minutes. It’s done when the top is golden and a skewer poked in the middle comes out with a few crumbs, not batter.
Cool and eat (or don’t wait):
Let it rest for 10 minutes in the tin before turning it out. I often don’t even bother garnishing — but if you want to show off, a dust of powdered sugar or a few raspberries looks lovely.
Common Mistakes and How to Dodge Them
Why is my olive oil cake dense?
You probably overmixed it. Once the flour goes in, treat it gently — think folding laundry, not kneading dough.
Can I use regular yogurt?
Yes, but Greek is thicker and gives that creamy texture. If you swap, cut the liquid slightly.
Why is the top too brown?
Your oven’s probably running hot. Tent with foil halfway through next time, or drop the rack lower.
My cake collapsed a bit — why?
It may not have baked through. Ovens vary, so keep an eye and use that skewer test religiously.
Storage and Reheating
- Room temp: Store under a cake dome or wrapped in foil for up to 3 days. It gets even better the next day.
- Fridge: Keeps for about 5 days, but bring it to room temp before serving. Cold cake is sad cake.
- Freezer: Slice, wrap in cling film, then foil. Keeps for 2–3 months. Defrost overnight in the fridge.
To reheat:
- Microwave: 20 seconds will do.
- Oven: 300°F for 10 minutes. Wrap in foil so it doesn’t dry out.
Frequently Asked Questions
Can I make this gluten-free?
Yes, use a good 1:1 gluten-free flour blend. It might be a smidge more delicate, but still tasty.
Can I add herbs or spices?
Try a pinch of thyme or a tiny hit of cardamom — goes beautifully with lemon.
What olive oil should I use?
Something fruity and mild — not grassy or too bitter. I like Arbequina or Koroneiki if I’m feeling posh.
Can I double it?
Sure. Use a 9×13-inch pan and bake a bit longer (around 40–45 minutes). Test the center.
Nutrition Facts (Per Serving)
- Calories: 336.7
- Fat: 30.9g
- Saturated fat: 6.3g
- Cholesterol: 78mg
- Carbohydrates: 10.6g
- Sugar: 0.3g
- Protein: 4.9g
- Sodium: 339mg
- Fibre: 4.9g
Try More Mary Berry Recipes:
Mary Berry Olive Oil Cake
Description
Lemon-scented, light, and beautifully moist — this olive oil cake is humble but bursting with charm.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 9-inch cake tin.
- Whisk flour, sugar, baking powder, soda, and salt in a bowl.
- Add eggs, yogurt, olive oil, lemon juice, and zest. Mix until smooth.
- Pour into tin and bake for 30–35 minutes, or until golden and just set.
- Cool for 10 minutes before slicing.
- Serve plain or with berries, yogurt, or a little drizzle of honey.
Notes
- Use good olive oil — the flavor shines through.
- Don’t skip the zest; it’s half the magic.
- Avoid overmixing to keep it tender.
- Stores well and freezes like a dream.