Olive Oil makes the best Cake!

I made this cake about two weeks ago with all intentions of posting it on here. Unfortunately, it was while my blog was hacked and could not log in to post anything. But this cake has got to be my most favorite dessert to make. It is simple, lightly sweet, really moist, and loved by all who come in contact with it. The best thing about it is you can mix it together with a whisk in a bowl - no special kitchen equipment needed. The citrus zest you can change up with your mood weather you want the undertones of lemon, orange, even grapefruit if you wish. I have doubled the recipe on many occasions and it works just fine. Because this cake is made with olive oil it gives the cake a luscious velvety texture. This is not the time to skimp on your quality of olive oil. It is the olive oil that gives the cake its wonderful texture and unique flavor. Also, because olive oil is heavy it does take a while to bake but it is so worth the wait. Trust me; everyone will thank you. That is if you are sharing!


Olive Oil Cake (makes one 8 – 10 inch cake)

3 eggs

2 ¼ cup of Sugar

1 ¼ cup of Extra Virgin Olive Oil

1 ½ cup of Milk

1 tsp of Vanilla Extract

Zest of 1 Lemon (or seasonal citrus)

2 cups of Flour

½ tsp Baking Powder

½ tsp Baking Soda

Pinch of Sea Salt

Powdered Sugar, for dusting

First. Pre-heat oven to 325 degrees. In a large bowl whisk your eggs and sugar until they are well blended. Whisk in your olive oil, milk, zest, and vanilla until well combined and even.

Next, in a separate bowl whisk together your flour, baking powder, baking soda, and sea salt. Sprinkle that over your olive oil mixture and whisk it all together until a smooth and even batter is formed. Do not over mix!

Then, pour into prepared 8 - 10 inch prepared cake pan. Bake until tooth pick comes out clean. (about 1 hour and 15 – 30 minutes). Let cool about 30 minutes before removing from the pan unto a cake plate.

Finally, serve the cake at room temperature and dust it with powdered sugar and sliced citrus for garnish. Cake will keep about four days. You can refrigerate after eating, just be sure to wrap well.