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–+ servings
Easy Italian Olive Oil Cake is plated on a white plate.

Easy Italian Olive Oil Cake

Sea Salt Savorings
This easy Italian olive oil cake is incredibly tender and moist with a slightly sweet citrus flavor. This luxurious cake has a soft crumb and loads of savory flavor.
5 from 66 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Italian
Servings 1 8" cake
Calories 4364 kcal

Equipment

  • medium sized bowl
  • whisk
  • Large bowl
  • Electric hand mixer
  • 8" cake pan
  • Parchment paper
  • Rubber spatula

Ingredients
  

  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 cups sugar
  • 3 eggs room temperature
  • 1 tbsp orange zest
  • 1 cup olive oil plus more for greasing the pan
  • 1 cup milk room temperature
  • 2 tbsp lemon juice
  • 1/2 orange sliced into 1/8" sliced
  • confectioner's sugar optional

Instructions
 

  • Prepare the cake pan. Preheat the oven to 375 degrees. Cut a circle out in parchment paper to fit the bottom of the pan by tracing the pan along the bottom with a pen on the parchment paper. Cut the circle out. Generously grease the cake pan with olive oil on all sides. Place the parchment paper on the bottom, then brush the parchment paper with olive oil.
  • Combine the dry ingredients. In a medium sized bowl, whisk and combine the all purpose flour, salt, baking soda, and baking powder.
  • Combine the wet ingredients. In a large mixing bowl, beat (with handheld or stand mixer) the sugar, orange zest, and eggs until light and fluffy, about 5 minutes. With the mixer still running, slowly add the olive oil and continue mixing until it is incorporated. Turn the mixer on low, then pour in the milk and lemon juice.
  • Make the cake batter. While the mixer is on low, slowly add the flour mixture to the wet ingredients. Mix until it is just combined.
  • Bake the cake. Place the orange slices on the bottom of the cake pan. Pour the cake batter into the cake pan and place it in the oven. Bake the cake for 45 minutes.
  • Cool the cake. Remove the cake from the oven and place it on a cooling rack. Once the cake is cool enough to handle, slide a knife between the cake and the pan to free the cake edges. Place a plate over the cake pan, then turn it upside down to remove the cake from the pan. Remove and discard the parchment paper. Once the cake has cooled, sprinkle with confectioner's sugar. Mangia!

Nutrition

Calories: 4364kcalCarbohydrates: 516gProtein: 51gFat: 239gSaturated Fat: 39gCholesterol: 515mgSodium: 3433mgPotassium: 890mgFiber: 9gSugar: 320gVitamin A: 1255IUVitamin C: 55mgCalcium: 684mgIron: 16mg

Nutrition values are estimates, for exact values consult a nutritionist.

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