Ina Garten Olive Oil Cake Recipe
Ina Garten’s Olive Oil Cake is a simple yet elegant cake made with high-quality olive oil, citrus zest, and a few pantry staples. The olive oil gives the cake a rich, moist texture and a unique flavor profile, making it a standout dessert or snack.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- All-purpose flour: 2 cups.
- Baking powder: 1 teaspoon.
- Baking soda: 1/2 teaspoon.
- Salt: 1/2 teaspoon.
- Granulated sugar: 1 cup.
- Eggs: 3 large.
- Olive oil: 3/4 cup (high-quality extra virgin recommended).
- Whole milk or buttermilk: 3/4 cup.
- Lemon or orange zest: 1 tablespoon.
- Fresh lemon or orange juice: 2 tablespoons.
- Vanilla extract: 1 teaspoon.
- Powdered sugar: For dusting (optional).
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Step 2: Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Prepare the wet ingredients
- In a large mixing bowl, whisk together the sugar and eggs until light and fluffy, about 2–3 minutes.
- Gradually add the olive oil while whisking continuously to create a smooth emulsion.
Step 4: Combine wet and dry ingredients
- Add the milk (or buttermilk), citrus zest, citrus juice, and vanilla extract to the wet mixture. Stir until well combined.
- Gradually fold in the dry ingredients, mixing just until no lumps remain. Be careful not to overmix.
Step 5: Pour and bake
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and serve
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.