Simple and delicious Italian Olive Oil Cake made with fresh lemons, olive oil, flour, and eggs. Moist, fluffy, and perfect with coffee!
Let me tell you—this Italian Olive Oil Cake recipe wasn’t something I planned. It kind of found me. One lazy Saturday morning, I was scrolling through my phone (as you do), when a picture of a dreamy lemony cake popped up. You know the kind—fluffy, golden, with a dusting of powdered sugar so fine it looks like it’s been kissed by fairies? Yeah. That kind.
Anyway, it reminded me of the time I was in Rome, sitting outside a café that was basically held together by potted plants and old bricks. I had a slice of olive oil cake there that changed me. I didn’t think I could recreate it, but here we are. And honestly? I think this one’s even better. (Sorry, Rome.)
Now, this cake isn’t just for show. It’s bright with lemon, crazy moist (I hate that word too, but it fits), and simple in the best way. It’s the cake you bring to brunch and everyone thinks you’re fancy. Or you can just make it for yourself and eat it in your PJs. No judgment here.
Why You’ll Love This Italian Olive Oil Cake Recipe?
Let me break it down. This Italian Olive Oil Cake is:
- Ridiculously easy. One bowl for the wet, one for the dry. That’s it.
- Not too sweet. Just the right amount to make you go, “Oh wow.”
- Super versatile. Breakfast, dessert, 3 AM snack—she’s an all-rounder.
- Moist and tender. Yeah, I said it again. You’ll see why.
- That lemon zing! Fresh lemons give it life.
If you’ve ever thought, “I’m not really a cake person,” this cake will make you rethink your life choices.
Ingredient Notes:
Simple ingredients, but they pull their weight.
- All-Purpose Flour: Basic pantry stuff, but if you wanna feel bougie, sift it.
- Olive Oil: Extra virgin. Don’t skimp here. You want a mild, fruity flavor, not something that tastes like salad dressing.
- Lemons: Fresh is non-negotiable. Bottled lemon juice? We’re not savages.
- Sugar: Plain old granulated. But hey, if you’re feeling adventurous, swap in half brown sugar for a warmer flavor.
- Eggs: Room temp, please. They mix better and give you that dreamy texture.
- Milk: I use whole milk. You can use 2%, but why?
- Baking Powder & Baking Soda: The dynamic duo. Don’t leave them out.
- Powdered Sugar (Optional): Totally optional… but it makes the cake look like it belongs in a bakery window.
How To Make Italian Olive Oil Cake?
You’ve got this. I promise.
Step 1: Preheat & Prep
Set your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with
Step 2: Mix the Dry Stuff
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Just until it looks like it belongs together. No heroics required.
Step 3: Mix the Wet Stuff
In a big bowl (we’re talking main-event status), whisk together the sugar, eggs, and olive oil until it looks smooth and slightly shiny. Add the lemon juice and zest. Smell that? That’s your kitchen pretending to be Amalfi.
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Step 4: Combine Wet & Dry
Add a third of the dry mix to your wet bowl. Stir it in. Add half the milk. Stir. Repeat until you’ve used it all. Don’t overdo it—this isn’t CrossFit.
Step 5: Bake
Pour your beautiful batter into the pan. Slide it into the oven and bake for about 60 minutes. Check it around the 45-minute mark. If it’s browning like a sunburn, throw some foil over the top.
Step 6: Cool & Serve
Let it cool in the pan for 15 minutes, then free it from its springform prison. Dust with powdered sugar if you want to get fancy. Or just eat it straight. I won’t tell.
Storage Options:
This cake keeps well—if you can keep it around long enough.
- Counter: 3 days, covered (if it lasts that long).
- Fridge: 5-7 days. Bring it to room temp before eating because fridge-cold cake is a crime.
- Freezer: Slice it, wrap it, freeze it. Good for 2 months. Thaw whenever you need sunshine in cake form.
Variations and Substitutions:
You do you, friend.
- Orange Swap: Trade lemons for oranges. It’s like brunch in Miami.
- Gluten-Free: Use a good 1:1 GF flour blend. She’ll still be tender.
- Berry Bomb: Toss blueberries or raspberries into the batter. Adds a fun pop.
- Herb It Up: A little rosemary or thyme in the batter? Very Italian nonna vibes.
What to Serve with Italian Olive Oil Cake?
- Coffee or Espresso: Basic but perfect.
- Fresh Fruit: Strawberries, raspberries… whatever’s in season.
- Whipped Cream: Because why not?
- Limoncello: Only if you’re feeling cheeky.
Frequently Asked Questions:
Does it taste like olive oil?
Nope! It’s subtle and fruity, not savory. Trust me, it works.
How long does it keep?
On the counter for a few days, in the fridge for a week, or freeze it for a couple of months. But, between us, it never lasts long enough to test that.
This Italian Olive Oil Cake Recipe has become my go-to when I want to feel fancy with minimal effort. It’s rustic, bright, and totally satisfying without being heavy. Bake it for a dinner party or just because it’s Wednesday and you need a win.
Try it out and tell me—are you hooked? I’m dying to know how it goes! Leave a comment, or hey, send me a picture. I’ll be the one cheering you on from my kitchen, cake slice in hand.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Olive Oil Cake Recipe
Ingredients
- 2 cups 260 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups granulated sugar
- 3 large eggs
- ¾ cup extra virgin olive oil
- 2 large lemons zested and juiced (approximately ⅓ cup juice and 2 tablespoons zest)
- ¾ cup whole milk or 2% milk
- Powdered sugar for dusting (optional)
Instructions
Preheat the oven and prepare the pan:
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round springform pan with non-stick baking spray. Line the base with parchment paper for easier removal after baking.
Prepare the dry ingredients:
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set this mixture aside.
Combine the wet ingredients:
- In a large mixing bowl, whisk together the granulated sugar, eggs, and extra virgin olive oil until well combined and smooth. Add the freshly squeezed lemon juice and lemon zest. Mix until thoroughly incorporated.
Incorporate the dry ingredients and milk:
- Add one-third of the dry flour mixture to the wet ingredients and stir gently. Follow by adding half of the milk. Continue alternating additions, ending with the remaining flour mixture. Stir until just combined, ensuring not to overmix.
Bake the cake:
- Pour the cake batter into the prepared springform pan. Place the pan on the center rack of the preheated oven. Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown excessively, cover the pan loosely with aluminum foil for the remainder of the baking time.
Cool and finish:
- Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. Release and remove the springform collar, then let the cake cool completely on a wire rack. Dust with powdered sugar before serving, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
