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One-Bowl Olive Oil Cake

Cook Time:
45 mins
Prep Time:
10 mins

Chef notes

This is a recipe that my grandmother used to make. It's simple, delicious and can be dressed up in any number of ways — including with poached or sautéed fruit.

Technique tip: It is important to whisk the olive oil, eggs and sugar very well.

Swap option: You can swap orange rind and orange liqueur for the lemon and limoncello.


  • 1/2 cup extra-virgin olive oil, plus more for the pan
  • cups all-purpose flour, plus more for the pan
  • 1 cup sugar
  • 1 teaspoon freshly grated lemon zest
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup milk
  • 2 tablespoons limoncello
  • 2 teaspoons pure vanilla extract
  • teaspoons baking powder
  • kosher salt



Preheat the oven to 350 F. Brush an 8-inch round cake pan with olive oil and dust with flour, tapping out the excess. Line the bottom with a round of parchment.


Whisk the olive oil, sugar, lemon zest, eggs and yolk in a large bowl until the mixture is light, about 1 minute. Whisk in the milk, limoncello and vanilla until smooth. Add the 1½ cups flour, baking powder and 1/4 teaspoon salt, and whisk until just smooth.


Pour the batter into the prepared pan and bake until a tester inserted in the center comes out clean, 30 to 35 minutes.


Cool in the pan on a rack for 15 minutes, then unmold and cool completely before serving.