Okay, friends, let me tell you about a cake. Not just any cake, but *the* cake that’s become a staple in my kitchen. If you love the simplicity of a pound cake but are craving something a little more… sophisticated, a little more *Italian*, then you absolutely have to try this Italian Olive Oil Cake Recipe. It’s surprisingly moist, subtly sweet, and has this incredible crumb that just melts in your mouth. It reminds me a bit of the sunshine-soaked lemon groves I visited in Sicily, and every time I bake it, that’s where my mind goes. Plus, it’s so unbelievably easy to make – way easier than a fussy layer cake, I promise!

What is Italian Olive Oil Cake?

So, what exactly *is* an Italian Olive Oil Cake? Think of it as a rustic, unfussy cake that relies on the richness of olive oil instead of butter for its signature flavor and texture. It’s essentially a celebration of simple ingredients – good quality olive oil, eggs, sugar, and flour – baked into a tender, golden beauty. The olive oil imparts a unique, subtle flavor that’s slightly fruity and peppery, but not overpowering. It’s not like biting into an olive; it’s more of a whisper of flavor that adds depth and complexity. Honestly, it’s the kind of cake that gets better with age, and that’s saying something!

Why you’ll love this recipe?

Where do I even begin? There are so many reasons why I’m obsessed with this Italian Olive Oil Cake Recipe. First and foremost, the flavor is just incredible. The olive oil gives it this subtle fruity and peppery note that plays so well with the sweetness of the cake. It’s not overly sweet, which I personally love, and it has this really satisfying crumb that’s both tender and moist. Seriously, I think the texture is my favorite part!
But beyond the taste, the simplicity of this recipe is a major win. You don’t need any fancy equipment or complicated techniques. It’s the kind of recipe that’s perfect for when you want something homemade but don’t want to spend hours in the kitchen. I’ve actually thrown this together on a weeknight when I needed a little something sweet. And let’s talk cost-efficiency. Olive oil is probably the most “expensive” ingredient, but a good bottle goes a long way.
What I love most about this is its versatility. You can enjoy it plain with a dusting of powdered sugar, serve it with fresh berries and Whipped Cream, or even drizzle it with a simple lemon glaze. It’s also naturally dairy-free, which is a bonus if you have dietary restrictions. Honestly, if you’re looking for a cake that’s both delicious and easy to make, this Italian Olive Oil Cake is a total winner.

How do I make Italian Olive Oil Cake?

Quick Overview

Making this Italian Olive Oil Cake Recipe is surprisingly straightforward. You basically whisk together the dry ingredients, whisk together the wet ingredients (including that gorgeous olive oil!), combine them, and bake. That’s it! The key is to use good quality olive oil and not overmix the batter. Overmixing can lead to a tough cake, and we definitely don’t want that. Trust me, even if you’re not a seasoned baker, you can totally nail this recipe. The results are a moist and tender cake with a beautiful golden crust. Truly a simple cake that offers some magic!

Ingredients

For the Cake:

• What is all-purpose flour? 2 cups.
• 1 teaspoon baking powder. 1 tablespoon baking soda.
• 1/2 teaspoon baking soda. 1 tablespoon baking powder.
• 1 teaspoon salt. 1/4 teaspoon pepper.
• 1 1/2 cups granulated sugar. 1 teaspoon if you
• 3 large eggs
• 1 cup good quality extra virgin olive oil (the better the oil, the better flavor!
• 1 cup buttermilk (or 1 tablespoon milk with lemon juice or vinegar added) 1 teaspoon salt (if using) 2 tablespoons of water.
• 1 teaspoon vanilla extract. 1 tablespoon vanilla ice cream
• What is the best way to eat 1 lemon (optional but highly recommended)?

For the Glaze:

• 1 cup powdered sugar. 1 teaspoon sugar per
• 2-3 tablespoons lemon juice (or milk, if you prefer) and 1 teaspoon peppermint sugar.
• Pinch of salt

What are the step-

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or cake pan. I usually use a springform pan because it makes it easier to remove the cake, but a regular cake pan works just fine. Just make sure to grease it really well to prevent sticking. I always do this step first so the oven is ready to go and the pan is prepared once the batter is ready.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is important here because it helps to evenly distribute the baking powder and baking soda, which will give the cake a nice, even rise. I also sift my flour sometimes if I’m feeling fancy, but whisking usually does the trick! This step ensures everything is properly combined.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the sugar, eggs, olive oil, buttermilk, Vanilla Extract, and lemon zest (if using). Make sure the eggs are at room temperature – they’ll incorporate better and help create a smoother batter. Don’t be shy with the olive oil, it is a key to making this cake special!

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix until there are no more streaks of flour, then stop. I usually use a rubber spatula for this step to prevent overmixing and make sure everything at the bottom is mixed well.

Step 5: Bake

If you have a wooden skewer, pour the batter into the prepared pan and bake for 35-45 minutes. How do you get a clean center? How long does it take to bake a cake? If the top is browning too quickly, you can tent it with foil. Always preheat your oven for the best results. It makes a big difference in the bake!

Step 6: Cool & Glaze

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and salt until smooth. Once the cake is completely cool, drizzle it with the glaze. I like to let the glaze set for a few minutes before slicing and serving. The cooling part is so important to make sure the cake is perfectly set for the glaze.

Step 7: Slice & Serve

How do I make an Italian Olive Oil Cake? What are some good side dishes to serve with fresh strawberries? What is vanilla Ice Cream? I personally love it with coffee or tea. Enjoy!

What is the best way to serve it?

This Italian Olive Oil Cake Recipe is incredibly versatile, which is part of what makes it so popular. How do I dress it up or down depending on the occasion?

For Breakfast: Serve it with a strong cup of Italian roast coffee. The slight bitterness of the coffee complements the sweetness of the cake perfectly. I like to warm the cake up a little bit too, it makes the smell incredible in the mornings.

For Brunch: Slice the cake and arrange it on a platter with fresh berries, a dollop of mascarpone cheese, and a sprig of mint. Serve with mimosas or sparkling wine for a truly elegant brunch spread. Sometimes I’ll even add some shaved almonds for a bit of crunch!

As Dessert:Drizzle the cake with lemon glaze and serve it with a scoop of vanilla gelato. What’s a good dollop of whipped cream? A glass of Vin Santo, a traditional Italian dessert wine, would be the perfect accompaniment.

For Cozy Snacks:I love a good cake with tea and sometimes I just eat it. Is that ok? What are some comforting moments in life?

My family actually has a tradition of making this cake for Easter. We decorate it with candied oranges and almonds, and it always disappears in minutes! It’s such a simple cake, but it’s become a really special part of our celebrations.

How do you make an Italian Olive Oil Cake?

I’ve made this Italian Olive Oil Cake recipe *a lot* over the years, and I have definitely made it again and again. I learned a few tricks along the way. What are some tips for perfecting a technique?

Olive oil quality: Good quality.What is the best olive oil to use? The better the oil, the better it will taste. I’ve tried making it with cheaper olive oil, and the difference is definitely noticeable.

Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can lead to a tough cake. Mix until just combined, then stop. I actually set a timer when I first started baking this. It sounds silly, but it’s so easy to get distracted!

Zest it Up:Don’t skip the lemon zest! It adds a bright, citrusy note that really complements the olive oil. Can you experiment with other citrus zests, like orange or grapefruit?

Buttermilk SubstitIf you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar. How much milk should I add to 1 cup of milk? Let it sit for a few minutes until it curdles slightly. This adds tanginess to the cake.

Oven Temperature: Make sure your oven is properly preheated before baking the cake. This will help it bake evenly and prevent it from sinking in the middle.

Doneness Test: Use a wooden skewer to check for doneness. Insert it into the center of the cake; if it comes out clean, the cake is done. If it comes out with wet batter, bake for a few more minutes and test again.

Glaze Consistency: Adjust the amount of lemon juice in the glaze to achieve your desired consistency. If you prefer a thicker glaze, use less lemon juice. If you prefer a thinner glaze, use more.

Ingredient Swaps: I tested this with almond milk and it actually made it even creamier! You can try other milk alternatives as well, but I found the almond milk to have the best flavor in combination with the olive oil.

Storing and Reheating Tips

This Italian Olive Oil Cake Recipe is actually one of those cakes that gets better with age. The flavors meld together and the texture becomes even more moist and tender over time. Here are my tips for storing and reheating it:

Room Temperature: You can store the cake at room temperature for up to 3 days. Just make sure to cover it tightly to prevent it from drying out. I usually use a cake dome or an airtight container.

Refrigerator Storage: For longer storage, you can store the cake in the refrigerator for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container. Let it come to room temperature before serving.

Freezer Instructions: You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving. Don’t glaze it before freezing, add the glaze right before serving.

Reheating: To reheat the cake, you can warm it in the microwave for a few seconds or in the oven at a low temperature (around 250°F/120°C) for a few minutes. Be careful not to overheat it, or it will dry out.

Glaze Timing: I prefer to glaze the cake right before serving for the best flavor and texture. If you’re storing the cake, you can wait to glaze it until you’re ready to eat it.

Frequently Asked Questions

Final Thoughts

I truly hope you give this Italian Olive Oil Cake Recipe a try. It’s one of those recipes that’s both simple and satisfying, and it’s perfect for any occasion. From a cozy afternoon snack to an elegant dinner party, this cake is sure to impress. Plus, it’s a great way to showcase the flavor of good quality olive oil. If you love this recipe, you might also enjoy my Lemon Olive Oil Cake or my Orange Olive Oil Cake. They’re both variations on this theme and are equally delicious. Happy baking! Can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think, and don’t forget to rate the recipe. I’d also love to see your own variations – tag me in your photos on social media!