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Slice of olive oil cake dusted with sugar and served with berries

Olive Oil Cake

A tender and fragrant Olive Oil Cake made with citrus zest, vanilla, and extra virgin olive oil for a moist crumb and rich flavor. Finished with a light dusting of powdered sugar.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup extra virgin olive oil use a mild, fruity oil for best flavor
  • 3 large eggs room temperature
  • 1.5 cups granulated sugar sweetness and structure
  • 1 cup whole milk keeps crumb soft
  • 2 cups all-purpose flour classic cake base
  • 1 tsp baking powder for rise
  • 0.5 tsp baking soda ensures lightness
  • 0.5 tsp salt balances flavors
  • 2 lemons lemon zest from 2 lemons
  • 1 orange orange zest optional, adds depth
  • 2 tsp vanilla extract warm flavor
  • powdered sugar for dusting, optional topping

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • 9-inch Round Cake Pan
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
  2. In a large bowl, whisk together olive oil, eggs, sugar, milk, lemon zest, orange zest (if using), and vanilla extract until smooth.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture and stir until just combined (do not overmix).
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely, then dust with powdered sugar before serving.

Notes

For a richer citrus flavor, use both lemon and orange zest. Pairs beautifully with fresh berries or whipped cream.