Liguria-Inspired Citrus and Olive Oil Olive Oil Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist and fragrant olive oil cake bursting with fresh lemon zest and a hint of almond, capturing the sunny essence of the Italian Riviera. This Italian recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, and salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 8 Italian cuisine 320 cal/serving
Add this recipe to your weekly plan → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. Step 2: In a medium bowl, sift together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
  3. Step 3: In a large bowl, whisk 1 cup granulated sugar and 3 large eggs vigorously until pale and fluffy, about 3-4 minutes.
  4. Step 4: Slowly drizzle in 3/4 cup extra virgin olive oil while continuing to whisk, then add 1/4 cup whole milk, 2 tbsp lemon zest, and 1 tsp almond extract, whisking until fully combined.
  5. Step 5: Gently fold the dry ingredients into the wet mixture with a spatula until just combined, being careful not to overmix.
  6. Step 6: Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
  7. Step 7: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

Related recipes