Red Grape Olive Oil Cake Recipe | Moist 9-Inch Cake with Lemon Zest
This Red Grape Olive Oil Cake is moist and bright with lemon zest, tender from olive oil and sour cream, and dotted with sweet red seedless grapes. It’s simple to mix, bakes in about 40–45 minutes, and finishes beautifully with a dusting of powdered sugar.
Serve it as a snack cake with coffee or as a light dessert—no frosting needed. Use the tips in the FAQ for grape size, olive oil flavor, and storage.
Red Grape Olive Oil Cake
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 cups red seedless grapes (reserve about 10 grapes for topping)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup olive oil
- 1 teaspoon vanilla
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1/2 cup water
- 1 teaspoon lemon zest
- Powdered sugar (for dusting)
Preheat oven to 350°F.
Instructions
- Grease a 9-inch pan.
- In a bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder.
- In another bowl, mix olive oil, sugar, sour cream, vanilla, water, vinegar, and lemon zest.
- Combine wet and dry ingredients, stirring until smooth.
- Reserve about 10 grapes. Fold the remaining grapes into the batter.
- Pour batter into the pan and arrange the reserved grapes on top.
- Bake 40–45 minutes, or until a toothpick comes out clean.
- Cool, remove from pan, dust with powdered sugar, and serve.
- Total cook time: 40–45 minutes
- Equipment: 9-inch pan
- Servings: 8 slices
Red Grape Olive Oil Cake FAQ
Do I need to cut the grapes?
If the grapes are large, you can halve them. Small seedless grapes can be used whole.
What kind of olive oil is best?
A mild or light-tasting olive oil works best so the flavor stays balanced with the grapes and lemon.
Can I substitute yogurt for sour cream?
Yes—plain yogurt is a good substitute in the same amount.
How should I store this cake?
Store covered at room temperature for 1–2 days, or refrigerate for longer freshness.