This moist, tender Italian Olive Oil Cake is made with extra virgin olive oil, fresh lemon zest, and pantry staples, ready in about 65 minutes. The batter transforms into a golden, crackly-topped loaf with a crumb that stays soft for days. I love how the fruity olive oil notes balance the sweet citrus flavor for a perfect afternoon treat.

Why This Classic Works

I used to believe butter was the only fat worth baking with until I tried this recipe. The olive oil actually keeps the crumb much moister than butter ever could, allowing the cake to stay soft on the counter for nearly a week without drying out.

One lesson I learned early on was to be careful with the oil selection. A very grassy or peppery oil can overwhelm the delicate lemon flavor, so I now stick to a mild, fruity variety for the best balance.

Italian Olive Oil Cake Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
3 large eggs, room temperature
1 cup extra virgin olive oil (mild flavor)
1 cup whole milk or plain yogurt
2 tablespoons fresh lemon juice
Zest of 2 lemons
1 teaspoon vanilla extract
Powdered sugar, for dusting

How To Make Italian Olive Oil Cake

Preheat and Prep: Preheat your oven to 350°F (175°C) and generously grease a 9-inch springform or round cake pan with oil.
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients: In a large bowl, whisk the eggs and sugar vigorously for about 1 minute until pale, then slowly pour in the olive oil, milk, lemon juice, zest, and vanilla while whisking.
Combine Batter: Add the dry ingredients to the wet mixture in two batches, stirring gently just until no streaks of flour remain.
Bake: Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 15 minutes before transferring to a wire rack, then dust with powdered sugar before slicing.

Recipe Tips

Watch the mixing: Stop mixing as soon as the flour disappears to avoid a tough, rubbery texture.
Room temperature matters: Ensure your eggs and milk are at room temperature so the batter emulsifies properly without separating.
Choose the right oil: Use a high-quality extra virgin olive oil you enjoy tasting raw, as the flavor will come through in the final bake.

What To Serve With Italian Olive Oil Cake

Serve a slice of this cake with a dollop of unsweetened whipped cream and a handful of fresh berries to cut through the richness. It also pairs perfectly with an espresso or cappuccino for a traditional Italian breakfast.

How To Store

Store the cake in an airtight container at room temperature for up to 4 days. You can also freeze individual slices wrapped in plastic for up to 3 months.

FAQs

Can I use gluten-free flour?
Yes, a 1:1 gluten-free all-purpose flour blend works well in this recipe. The texture may be slightly denser, but the moisture from the oil helps compensate.
Why did my cake sink in the middle?
This usually happens if the oven door was opened too early or the cake was underbaked. Make sure to check for doneness only after the 40-minute mark.
Can I substitute vegetable oil?
You can, but you will lose the distinct flavor profile that defines this dish. If you must substitute, use a neutral oil like grapeseed, but adding more lemon zest helps.

Nutrition

Calories: 350 kcal
Total Fat: 24g
Saturated Fat: 4g
Cholesterol: 55mg
Sodium: 180mg
Total Carbohydrate: 32g
Protein: 4g

Try More Recipes:

Italian Orange Cake (Pan d’Arancio)
Italian Rainbow Cake
Italian Christmas Cake Recipe (Torta di Natale)