Description
A golden, moist olive oil cake that’s light, fragrant, and deliciously simple. This rustic Italian-inspired cake gets its tender crumb from rich olive oil and its vibrant aroma from fresh citrus zest. Whether you serve it plain, with a dollop of whipped cream, or topped with berries, it’s a stunning yet effortless dessert perfect for any occasion. You’ll love how easy it is to make—and how beautifully it keeps.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup extra virgin olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1 tablespoon citrus zest (lemon or orange)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk olive oil, sugar, and eggs until smooth and pale.
- Add milk, citrus zest, and vanilla. Whisk to combine.
- Gradually fold in the dry ingredients until just incorporated.
- Pour batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- For added flair, top with a glaze made from powdered sugar and lemon juice.
- To make it dairy-free, use unsweetened oat milk instead of whole milk.
- The flavor improves after a day—perfect to make ahead!
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8–10
- Calories: 325
- Sugar: 17g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg