Citrus Olive Oil Cake

Cake with olive oil? Try it. You won’t be disappointed.

Citrus Olive Oil Cake
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp orange zest
  • 2 tsp lemon zest
  • ¼ cup whole milk
  • ¾ cup Extra Virgin olive oil (we recommend either our Tuscan Blend, Lemon, or Blood Orange)
  • ½ cup sliced almonds
  • Powdered sugar (optional)
  • Toppings: Whipped cream and sliced almonds. Candied orange slices would also pair nicely. (optional)
  1. Preheat the oven to 350 degrees F. Lightly oil an 8-inch round cake pan.
  2. Whisk the flour, baking powder, and salt in a medium bowl.
  3. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds.
  4. Transfer the batter to the prepared pan.
  5. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes.
  6. Remove cake and place on serving platter. Sift powdered sugar over the cake and top with whipped cream and sliced almonds before serving (if desired).