Greek extra virgin olive oil is a staple of the healthy Greek diet and a versatile ingredient not only for savory foods, but for sweets as well. Olive oil cakes are common in the cuisine and the results are delicious and moist. There are many variations on the olive oil cake. Try the following recipes to celebrate dad this Father’s Day.

Lemon Cake

2 cups unbleached, all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon Greek sea salt

1 1/2 cups sugar

1 cup Greek extra virgin olive oil

2 tablespoons finely grated lemon zest

4 tablespoons fresh lemon juice

4 large eggs

1/2 cup nonfat Greek yogurt

Lemon Glaze, optional, recipe follows

Grease and flour a 10-inch tube pan, set aside. Preheat oven to 350 degrees. In a large mixing bowl, whisk together the flour, whole wheat flour, baking powder, baking soda, salt, and sugar. In a separate bowl, beat the oil, lemon zest, lemon juice, eggs, and yogurt. Add the wet ingredients to the dry and stir until just combined. Transfer the batter to the prepared pan and bake in the preheated oven for 55 minutes to an hour or until golden brown and a cake tester, skewer, or toothpick inserted in the center comes out clean. Cool on a wire rack for 10-15 minutes before removing from pan. Allow to cool completely before serving. If preferred for even more lemon flavor, when the cake is completely cooled, drizzle with Lemon Glaze. To make Lemon Glaze, whisk together 1 cup confectioner’s sugar, 1 tablespoon finely grated lemon zest, and 2 tablespoons plus 2 teaspoons fresh lemon juice until smooth. 

Orange Walnut Cake

3 1/2 cups unbleached, all-purpose flour

2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon Greek sea salt

1 1/3 cups orange juice

1/2 cup citrus liqueur such as KumQuat from Kerkyra or Kitron from Naxos

1 cup olive oil

1 cup chopped walnuts

1/2 cup finely chopped walnuts for topping (optional)

Preheat the oven to 350 degrees F. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the orange juice, liqueur, and oil, and add to the dry ingredients. Stir until just combined. Fold in the chopped walnuts. Transfer the batter to a lightly oiled 13 by 9 inch baking pan and sprinkle with additional finely chopped walnuts, if desired. Bake in a preheated 350 degree oven for 45 minutes to an hour or until a cake tester, skewer or toothpick inserted in the center comes out clean. Cool completely on wire rack before serving.

Apple Cake with Olive Oil

Apple Cake with Greek Yogurt. Photo by Eleni Sakellis

1 cup chopped walnuts

3 cups unbleached, all-purpose flour

1 1/2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon Greek sea salt

1 cup Greek extra virgin olive oil

3 large eggs

1/3 cup orange juice

1 teaspoon vanilla extract

2 medium baking apples, peeled, cored, and chopped

Preheat oven to 350 degrees F. Grease a 10-inch tube or Bundt pan, sprinkle the chopped walnuts in the bottom of the pan, set aside. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl whisk together the olive, eggs, orange juice, and vanilla extract. Add the wet ingredients to the dry and stir until just combined. Fold in the chopped apples. Pour the batter into the prepared cake pan and bake in the preheated 350-degree oven for about an hour or until the cake is golden brown and a cake tester, skewer or toothpick comes out clean. Allow to cool for 15 minutes on a wire rack before removing from the cake pan. Loosen edges with a knife and invert onto wire rack to cool completely before transferring to a cake plate. Serve with your favorite ice cream, if preferred.