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Olive Oil Cake

  • Total Time: 1 hour 10 minutes
  • Yield: 8 generous slices 1x


  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 1/3 cups extra virgin olive oil
  • 1 ¼ cups milk (I used almond)
  • 3 large eggs
  • Zest of 1 large orange
  • ¼ cup fresh orange juice
  • ¼ cup bourbon


  1. Preheat oven to 350 degrees F. Oil a 9-inch round cake pan at least 2 inches deep and line the bottom with parchment.
  2. In a medium bowl, stir together flour, sugar, salt, baking powder, and baking soda.
  3. In a large bowl, whisk together oil, milk, eggs, zest, juice, and bourbon. Add the flour mixture and whisk until just combined.
  4. Pour batter into prepared pan and bake for about 1 hour, until the top is golden brown and a toothpick comes out clean or with a few moist crumbs. Serve warm or cool cake completely in pan. Cake may be stored at room temperature in an airtight container for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about a minute.


Recipe adapted from Maialino via Food52

  • Prep Time: 10 minutes
  • Cook Time: 1 hour