Aunt Elisa’s Olive Oil Cake

Olive Oil Cake Giulia DoyleAs you know I like to make layered cakes with loads of frosting and other decadent sweets to celebrate special occasions (or just for the fun of it). However, I also like simple cakes that can stand on their own, that aren’t too sweet, versatile enough to be served for dessert, afternoon tea or even breakfast. This olive oil cake my aunt made for us last winter is one of them. It’s so simple to make that you can assemble everything while the oven is pre-heating and you most likely have all the ingredients on hand. It’s also the perfect cake to bring to a work bake sale because it’s portable, can be eaten a day after baking and appeals to people that don’t want the tooth-ache inducing cupcake or yet another rice crispy treat.

Elisa's Olive Oil Cake


  • 3 eggs
  • 300 grams sugar
  • 3/4 cup milk
  • 3/4 cup extra virgin olive oil
  • 300 grams flour
  • 1 teaspoon lemon rind
  • 1 teaspoon orange rind
  • 1 tablespoon baking powder
  • Icing sugar (optional)


  1. Preheat oven to 350F. Butter and flour a 10" round pan.
  2. Combine all ingredients. Pour into pan.
  3. Bake about 40 mins until toothpick comes out clean. Let it cool a few minutes, then tip out of pan to cool completely on a cooling rack.
  4. Once cooled, dust with icing sugar if you wish and serve. Keeps well, wrapped in saran wrap.


My other favourite thing are cake recipes that use weight measurements. It allows me to put everything into one bowls and weigh as I go, reducing dirty dishes!
Olive Oil Cake Giulia Doyle

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