Olive Oil Cake Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or a 9x3-inch springform with olive oil and line the bottom with parchment; lightly dust the sides with flour and tap out excess.

Mix dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1 tsp fine sea salt until evenly combined.

Combine wet ingredients

In a large bowl, whisk 3 large eggs until slightly frothy. Add 1 cup whole milk, 3 tbsp extra-virgin olive oil, 1 tsp vanilla extract, 2 tbsp orange zest, and 2 tbsp freshly squeezed orange juice. Whisk until blended.

Bring batter together

Add the dry ingredients to the wet ingredients in two additions, folding or whisking gently until just combined and no streaks of flour remain. Do not overmix. The batter will be slightly loose because of the olive oil.

Bake

Pour the batter into the prepared pan, smooth the top with a spatula, and bake in the preheated oven for 35–45 minutes, or until the top is golden, a toothpick inserted into the center comes out clean or with a few moist crumbs, and the cake springs back lightly when pressed.

Cool in pan

Remove cake from oven and let cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge, invert onto the rack (if using springform, remove ring) and cool completely, about 45–60 minutes, before glazing or serving.

Make the glaze

Whisk 3 tbsp powdered sugar with 1 tbsp freshly squeezed orange juice in a small bowl until smooth. If needed, add a few drops more juice to reach a pourable but slightly thick consistency.

Glaze and finish

Set the cooled cake on a rack over a sheet pan and drizzle the orange glaze evenly over the top, letting it drip down the sides. If you like, brush or drizzle 1 tsp extra-virgin olive oil over the glazed top for a glossy sheen and a hint of olive flavor. Sprinkle a tiny pinch (about 1/4 tsp) flaky sea salt over the top to contrast the sweetness (optional). Let the glaze set for 10–15 minutes before slicing.