italian olive oil cake recipe

Written ByJenny Smyth Posted on
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The Best italian olive oil cake recipe

I’ve been making this Italian olive oil cake recipe for years, and it’s always a hit with my family. The recipe comes from Italy, where olive oil is used liberally in baking. When I first made it, I was surprised by how moist and flavorful the cake turned out, despite using less sugar than traditional recipes.

My kids love helping me mix the batter, and they always ask for seconds when it’s time to serve. This cake is perfect for any occasion, whether you’re looking for a special treat or a simple dessert to serve at home. The best part is that it’s incredibly easy to make and requires minimal ingredients.

I’ve even served it at potlucks and gatherings, where it’s always been a crowd-pleaser. The key to this recipe is using high-quality olive oil, which gives the cake its distinct flavor and texture. I like to use a combination of all-purpose flour and cornstarch to give the cake its signature crumbly texture.

When I’m not serving this cake with fresh fruit or whipped cream, I like to top it with a drizzle of honey or a sprinkle of powdered sugar. This cake is also relatively healthy compared to other dessert recipes, as it uses less sugar and more olive oil than traditional recipes. My family loves snacking on this cake throughout the week, and I feel good about serving it to them because of its nutritional benefits.

Overall, this Italian olive oil cake recipe is a staple in our household that never fails to impress.

Italian Olive Oil Cake

4.6 from 1087 votes

A moist and fragrant Italian olive oil cake made with extra virgin olive oil and citrus zest. This simple yet elegant dessert is perfect for any occasion, with a tender crumb and a delicate flavor.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
3/4 cup extra virgin olive oil
1/2 cup whole milk
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

For the Glaze (optional)

1/2 cup powdered sugar
1 tablespoon fresh lemon juice

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
3This ensures the cake releases easily after baking.
4In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Set aside.
5In a large bowl, whisk the eggs until frothy, then add the olive oil, milk, lemon zest, lemon juice, and vanilla extract, whisking until well combined.
6Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined.
7Do not overmix; a few lumps are fine.
8Pour the batter into the prepared pan and smooth the top.
9Bake for 30 to 35 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean.
10The cake should spring back when lightly pressed.
11Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
12For the glaze, whisk together the powdered sugar and lemon juice until smooth.
13Drizzle over the cooled cake.
14Let the glaze set for 5 minutes before slicing and serving.

🔧Equipment

9-inch round cake pan
Mixing bowls
Whisk
Zester
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 70mg🧂Sodium: 200mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 4g

📝Notes

Tips: Use a good quality extra virgin olive oil for the best flavor. The cake can be stored at room temperature for up to 3 days. For a dairy-free version, substitute milk with almond or oat milk.

Watch Video Of How Italian Olive Oil Cake Works

This Italian olive oil cake recipe is always a good idea for any occasion because it’s easy to make and tastes amazing every time.

Whether you’re looking for a special dessert or just want something delicious for your family dinner night, this recipe never fails.

It’s also relatively healthy compared to other dessert recipes because of its low sugar content and high-quality ingredients.

❓ Frequently Asked Questions About Italian Olive Oil Cake

Q: What type of flour should I use in this recipe?

A: For this recipe, you’ll want to use all-purpose flour. You can also use bread flour if you prefer a denser crumb.

Q: Can I substitute the olive oil with another type of oil?

A: While you can substitute the olive oil with another type of oil, keep in mind that the flavor and texture of the cake will be different. Olive oil gives the cake its distinctive flavor and texture.

Q: How do I store leftover cake?

A: Leftover cake can be stored at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days.

Q: Can I freeze this cake?

A: Yes, you can freeze this cake for up to 2 months. Simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.

Q: What is the best way to reheat leftover cake?

A: To reheat leftover cake, place it in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.

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