Olive Oil Cake

Yield (1) 10-inch cake
2 ratings

This is one of many traditional Italian desserts made with extra virgin olive oil.


For the Cake:

¾ cup extra-virgin olive oil, plus more
for greasing

1¾ cups all-purpose flour, plus more
for dusting

1½ teaspoons baking powder

¼ teaspoon salt

7 tablespoons unsalted butter, melted

3 tablespoons whole milk, at
room temperature

4 large eggs, at room temperature

1 cup sugar

1 tablespoon grated lemon zest

For the Glaze:

1¼ cups confectioners’ sugar

3 tablespoons whole milk

1 teaspoon vanilla extract


Preheat the oven to 350°F. Brush a 10-inch round cake pan with olive oil, making sure to coat the sides. Lightly dust the pan with flour and set aside.

In a medium bowl, sift together the flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk and set aside.

In a large bowl, using a handheld mixer, beat the eggs with the sugar and lemon zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients. Pour the cake batter into the prepared pan. Tap or shake the pan to make sure there are no air bubbles in the batter.

Place in preheated oven and bake for about 30 minutes, until the cake is golden brown and the sides pull away from the pan. Remove from oven and let cool in pan on a wire rack for 15 minutes. Run a small knife around edge of cake, then turn onto rack to let cool completely.

To make glaze: Whisk confectioners’ sugar, milk and vanilla in a small bowl until smooth.

Set cake and rack over a foil-lined, rimmed baking sheet. Spread glaze on cooled cake, allowing it to drip over edges.

Let glaze set for at least 20 minutes before serving.