There’s a certain magic that happens when you combine good olive oil, a touch of citrus, and a warm oven. It’s a scent that instantly transports me to sun-drenched hillsides, bustling farmers’ markets, and the feeling of slowing down to savor life’s simple pleasures. Lately, I’ve been deeply inspired by the principles of the mediterranean diet recipes, not just for their health benefits, but for the way they celebrate fresh, seasonal ingredients and a relaxed approach to cooking. It’s a philosophy I wholeheartedly embrace here on Easy Recipes List.
I stumbled upon a wonderful collection of recipes on EatingWell recently, and their focus on accessible, wholesome meals really resonated with me. It reminded me of my grandmother, who always said that the best food is made with love and shared with good company. She wasn’t a fancy cook, but everything she made felt nourishing, both for the body and the soul. And that’s what I hope to create with every recipe I share – a little bit of comfort, a little bit of joy, and a reminder that cooking doesn’t have to be complicated to be meaningful.
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This particular recipe – a simple olive oil cake – feels like a perfect embodiment of that spirit. It’s a humble cake, really, not overly sweet or fussy. But it’s incredibly flavorful, moist, and satisfying. The olive oil lends a subtle fruitiness, while the citrus zest brightens everything up.
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It’s the kind of cake you can enjoy with a cup of tea on a quiet afternoon, or share with friends and family around the table. It’s a beautiful example of how mediterranean diet recipes can be both healthy and incredibly delicious. ✨
I’ve been experimenting with different variations of this cake for years, always striving to find the perfect balance of flavors and textures. I’ve tried adding different types of citrus – orange, grapefruit, even lime – and incorporating various spices, like cardamom or cinnamon.
📖Why My Recipe Works
- Brine Method- While many cooking websites say that salting, or brining the eggplant, isn't necessary because modern eggplants are less bitter I just don't agree. I find the salt improves both the flavor and texture.
- Quick and Easy- There are so many delicious ways to make eggplant, but cutting them into slices is perfect for a variety of applications and is much faster than cubes or whole eggplant.
But I always come back to the simplicity of the original recipe. Sometimes, less really is more. And when it comes to mediterranean diet recipes, that’s often the case. It’s about letting the quality of the ingredients shine through.
I recently visited a local olive oil producer here in Oregon, and it was such an inspiring experience. I learned so much about the different varieties of olives, the process of pressing the oil, and the importance of using high-quality ingredients.
It reminded me that cooking is about more than just following a recipe; it’s about connecting with the source of our food and appreciating the effort that goes into bringing it to our tables. And that’s something I try to convey in every post here on Easy Recipes List. I truly believe that embracing mediterranean diet recipes is a wonderful way to nourish both our bodies and our souls. ❤️
I hope you’ll give this recipe a try. It’s a simple cake, but it’s full of flavor and warmth. And it’s a beautiful reminder that sometimes, the most satisfying things in life are the simplest ones. Don’t forget to leave a comment below and let me know how it turns out! Happy baking! 🌾
🧾Ingredient Notes
- Using a good quality extra virgin olive oil is key to the flavor of this cake.
- Don’t overmix the batter, as this can result in a tough cake.
- For a glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice. Drizzle over the cooled cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup olive oil (extra virgin recommended)
- ¾ cup buttermilk (or milk with 1 tablespoon lemon juice)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
1 Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2 Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3 Step 3: In a large bowl, cream together sugar and eggs until light and fluffy.
4 Step 4: Gradually whisk in olive oil, then buttermilk, lemon zest, and vanilla extract.
5 Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6 Step 6: Pour batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7 Step 7: Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
📖 Recipe Card
The Quiet Comfort of a Simple Olive Oil Cake: Embracing the Mediterranean Sunshine
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup olive oil (extra virgin recommended)
- ¾ cup buttermilk (or milk with 1 tablespoon lemon juice)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together sugar and eggs until light and fluffy.
- Gradually whisk in olive oil, then buttermilk, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Using a good quality extra virgin olive oil is key to the flavor of this cake.
- Don’t overmix the batter, as this can result in a tough cake.
- For a glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice. Drizzle over the cooled cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
The Quiet Comfort of a Simple Olive Oil Cake: Embracing the Mediterranean Sunshine
Chicken thighs, Brussels sprouts, cherry tomatoes and packaged gnocchi are all roasted on the same sheet pan for a complete meal that couldn't be easier to make.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 65-70 minutes
- Category: Baking
Ingredients
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
2 large eggs
¾ cup olive oil (extra virgin recommended)
¾ cup buttermilk (or milk with 1 tablespoon lemon juice)
1 tablespoon lemon zest
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together sugar and eggs until light and fluffy.
Gradually whisk in olive oil, then buttermilk, lemon zest, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Using a good quality extra virgin olive oil is key to the flavor of this cake.
- Don’t overmix the batter, as this can result in a tough cake.
- For a glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice. Drizzle over the cooled cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 300
- Fat: 18g
- Carbohydrates: 35g
- Protein: 4g
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