recipe image

Olive Oil Cake

Photo by Pam Henderson
  • Prep time
    15 minutes
  • Cook time
    1 hour
  • Makes
    8 inch (or 9 inch) cake
Author Notes

Adapted from Maialino’s Olive Oil Cake, this recipe swaps out the orange juice and Grand Marnier for lemon juice and Limoncello. Also, swapping buttermilk for the milk, this cake has a lovely freshness that is fantastic anytime of the day! —Pam Henderson


  • 2 cups

    all-purpose flour

  • 1 3/4 cups


  • 2 teaspoons


  • 1/2 teaspoon

    baking soda

  • 1/2 teaspoon

    baking powder

  • 1 1/3 cups

    extra virgin olive oil

  • 1 1/4 cups


  • 3

    large eggs

  • 1 1/2 tablespoons

    lemon zest (or approx zest from one large lemon)

  • 1/4 cup

    lemon juice

  • 1/4 cup


  1. Preheat oven to 350. Spray (or oil) an 8 inch or 9 inch cake pan (the original recipe calls for a 9 inch pan with sides that are at least 2 inches but I don’t have that so I used an 8 inch pan which worked perfectly but you might need to bake slightly longer). Make a parchment sling as this cake really wants to stick and the parchment will make your life so much easier. Spray (or oil) the parchment as well.
  2. In a bowl, whisk the dry ingredients: flour, sugar, salt, baking soda, and baking powder. In a large bowl, whisk the wet ingredients: olive oil, buttermilk, lemon juice, lemon zest, and Limoncello. Add the dry ingredients to the wet and mix until combined.
  3. Pour the batter into the prepared pan and bake for 1 hour. The cake is done when a cake tester comes out clean and the top is this beautiful golden color. Let the cake cool 2 hours. Enjoy!

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