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Traditional Italian 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 50 minutes
Total Time 1 hour
Servings 10 servings
Author Linda Spiker


  • 1 tablespoon butter (to coat pan)
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup sugar
  • 3 large eggs
  • 3 teaspoons finely grated orange zest
  • 3 teaspoons finely grated lemon zest
  • 1/4 cup whole milk
  • 3/4 cup good 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. Use a paper towel to coat sides and bottom of an 8" round cake pan with butter

  2. In a mixing bowl, use a whisk to combine flour, baking powder and salt. In a separate bowl use a mixer to cream together eggs, sugar and zest until well combined. Beat in milk and then slowly drizzle olive in while continuing to mix.

  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 35 minutes or until cake springs back from touch. Remove from oven and allow cake to cool. Use a knife to separate cake from sides of pan, remove cake from pan. Dust with powdered sugar, top with berries or peaches, dust again and serve!