Ligurian Olive Oil Cake


Ligurian olive oil is ideal in this lovely, light cake because it's more delicate and buttery than many other Italian oils.

Ligurian Olive Oil Cake
Photo: © Chris Court
Active Time:
20 mins
Total Time:
50 mins
1 (10-inch) cake


  • 7 tablespoons unsalted butter, melted, plus more for greasing

  • 1 3/4 cups all-purpose flour, plus more for dusting

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon kosher salt

  • 3/4 cup Ligurian extra-virgin olive oil

  • 3 tablespoons whole milk, at room temperature

  • 4 large eggs, at room temperature

  • 1 cup sugar

  • Zest of 2 lemons or tangerines, finely grated


  1. Preheat the oven to 350°F. Butter and flour a 10-inch round cake pan.

  2. In a medium bowl, sift together the flour, baking powder, and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.

  3. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients. Pour the batter into the prepared pan. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a rack and let cool before serving.

Make Ahead

The cake can be stored at room temperature for up to 3 days.

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