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Traditional Olive Oil Cake

This is an Old Italian cake recipe that was passed down from my great, great, great Grandma…. oh wait I am Danish. Okay it was passed down thru some Italians I don’t know, but it is good! It’s a moist, yellow cake and tastes great dusted with just a little powdered sugar and berries.

Course Dessert
Cuisine Italian
Keyword classic recipe, easy dessert recipe, holiday recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 servings
Author Linda Spiker


  • 1 tablespoon butter or organic olive oil cooking spray for pan
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher or sea salt
  • 1 cup sugar
  • 3 large eggs
  • 3 teaspoons orange zest
  • 1 teaspoons lemon zest
  • 1/4 cups full fat milk
  • 3/4 cups good extra virgin olive oil
  • ½ cup sliced almonds
  • confectioners sugar, for dusting
  • assorted berries or peaches or whatever fruit you prefer to top cake


  1. Preheat oven to 350 degrees and place oven rack in center of oven. Spray 9" round cake pan with cooking spray or use a paper towel to coat sides and bottom of an with butter

  2. In a mixing bowl, whisk together the flour, baking powder and salt. In a separate bowl, cream together the eggs and sugar. Add zest, milk and olive oil and mix until well combined.

  3. Mix the dry mixture into the wet mixture. Whisk until well blended. Pour mixture into the cake pan. Sprinkle sliced almonds on top of batter.

  4. Bake for 30 minutes at 350* or until cake springs back from touch. Remove cake from pan and cool on a rack. Dust with sugar, top with berries and serve!