Olive oil cakes are naturally unfussy — lightly sweet, quick to mix, generous in crumb. Here, sourdough discard is whisked into the batter, giving the cake a soft, fluffy texture it wouldn’t otherwise have. Berries, blooms, cream — a soft finish that shifts easily with the season.
Notes:
This olive oil cake is light and fluffier than my go to. It works really well in a layer cake.
Vanilla extract or citrus zest can be added for more flavor. You can also swap out the milk for sour cream or crème fraîche for a richer cake.
Variations and Baking Times
Two 8-inch cakes 40-45 minutes
Three 8-inch cakes 35-40 minutes
Three 6-inch cakes 30-35 minutes
Sourdough Olive Oil Cake
Description
Makes one 9-inch cake
Ingredients
2 cups (240 g) all purpose flour
1 1/4 cups (250g) granulated sugar
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup (100 g) sourdough discard
3/4 cup (180g) whole milk
1 cup (210g) olive oil
3 eggs
Juice of one lemon (2–3 tbsp)
Instructions
- Preheat the oven to 350. Grease and line 9 inch cake pan with parchment paper.
- In a medium bowl combine the flour, sugar , salt, baking powder and soda. Whisk to combine.
- In a separate bowl add the sourdough discard, milk, olive oil, eggs and lemon juice. Whisk to combine.
- Pour the wet mixture into the dry and whisk together until just combined. Transfer to the prepared pan and smooth out the top.
- Bake for 50-55 minutes. A skewer inserted into the middle should come out clean. Remove from the oven and allow the cake to cool in its pan for 15 minutes before transferring it onto a wire rack to cool completely.
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