Make Ahead

Olive Oil Cake

May  5, 2019
Author Notes

Adapted from Maialino's Olive Oil Cake, this cake swaps out the orange juice and Grand Marnier for lemon juice and Limoncello. Also swapping buttermilk for the milk, this cake has a fresh lemon flavor that is fantastic anytime of the day. —Pam Henderson

  • Prep time 15 minutes
  • Cook time 1 hour
  • Makes 8 inch cake (or 9 inch)
  • 2 cups all purpose flour
  • 1 3/4 teaspoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups extra-virgin olive oil
  • 1 1/4 cups buttermilk
  • 3 large eggs
  • 1 1/2 tablespoons lemon zest (approx. zest from one large lemon)
  • 1/4 cup lemon juice
  • 1/4 cup limoncello
In This Recipe
  1. Preheat oven to 350. Oil, butter, or spray an 8 inch or 9 inch cake pan (original recipe calls for 9 inch pan with that is at least 2 inches deep but mine isn't so I opted for an 8 inch pan instead which works perfectly but you might have to bake slightly longer). Make a parchment sling as this cake wants to stick and the parchment will make it much easier to lift out!
  2. In a bowl, whisk the flour, sugar, salt, baking soda, and baking powder. In a large bowl, whisk the olive oil, buttermilk, eggs, lemon zest, lemon juice, and limoncello. Add the dry ingredients to the wet ingredients and mix until combined.
  3. Pour the batter into the prepared pan. Bake for 1 hour (might need a little longer if using an 8 inch pan). When it is done, the top will be a beautiful golden color and a cake tester will come out clean. Let cool at least 2 hours. Enjoy!

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