A classic Italian olive oil cake recipe: plush, golden, and fragrant with lemon. One bowl, no mixer, and a crumb that stays moist for days. Easily serves 8.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3 large eggs, at room temperature
- 1 cup (240ml) robust extra virgin olive oil
- 1 1/4 cups (300ml) whole milk, at room temperature
- Finely grated zest of 2 lemons
- 3 tablespoons (45ml) fresh lemon juice
- Powdered sugar, for dusting (optional)
Method
- Heat the oven to 350°F (175°C). Oil a 9-inch round cake pan at least 2 inches deep (or a 9-inch springform), line the bottom with parchment, and oil the parchment.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a second bowl, whisk the eggs until smooth, then whisk in the olive oil, milk, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry and whisk just until no dry streaks remain — the batter will be thin and pourable. Do not overmix.
- Pour the batter into the pan and bake for 50 to 60 minutes, until deep golden and a skewer inserted in the center comes out clean. If the top browns quickly, tent loosely with foil for the last 15 minutes.
- Cool in the pan on a rack for 30 minutes, then run a knife around the edge and turn the cake out to cool completely.
- Dust with powdered sugar and serve. Wrapped well, the cake keeps at room temperature for 3 to 4 days — and tastes even better on day two.
Cook's note
The olive oil is not hiding in this cake — it is the flavor, so use one you would happily eat by the spoonful. A robust, unfiltered early-harvest oil like Elaios gives the crumb a peppery, green depth that mellows beautifully as the cake rests. If you can, bake it a day ahead; the flavor deepens overnight.
Make it with single-estate Greek olive oil.
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