Ina Garten Olive Oil Cake Recipe

This Ina Garten Olive Oil Cake recipe is moist and fragrant, which uses extra virgin olive oil and fresh citrus for a light yet flavorful dessert. It’s a no-fuss cake perfect for brunch, holidays, or everyday baking, ready in about 1 hour.

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Ina Garten Olive Oil Cake Recipe Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• 3/4 cup high-quality extra virgin olive oil
• 3/4 cup whole milk or buttermilk
• 1 tablespoon lemon or orange zest
• 2 tablespoons fresh lemon or orange juice
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting (optional)

How To Make Ina Garten Olive Oil Cake Recipe

1. Preheat the oven: Heat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3. Prepare wet ingredients: In a large bowl, whisk sugar and eggs until light and fluffy (2–3 minutes). Slowly whisk in olive oil to emulsify.
4. Combine and mix: Stir in milk (or buttermilk), citrus zest, citrus juice, and vanilla extract. Gradually fold in dry ingredients until smooth; do not overmix.
5. Bake the cake: Pour batter into prepared pan and smooth top. Bake 35–40 minutes, until a toothpick inserted in center comes out clean.
6. Cool and serve: Let cake cool 10 minutes in pan, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.

Recipe Tips

• Best olive oil for baking: Use high-quality extra virgin olive oil for the richest flavor.
• Can I use only lemon or orange? Yes, choose whichever citrus you prefer, or combine both.
• How to make it dairy-free: Substitute milk with almond milk or oat milk.
• Add-ins for variation: Try adding chopped nuts or dried fruit for texture.
• How to know when it’s done: The cake is ready when the top is golden and a toothpick comes out clean.

What To Serve With Ina Garten Olive Oil Cake

This cake pairs beautifully with light toppings or sides:

• Fresh berries and whipped cream
• Greek yogurt and honey
• Espresso or cappuccino
• A drizzle of citrus glaze

How To Store Ina Garten Olive Oil Cake

Refrigerate: Store covered at room temperature for 2 days or refrigerate up to 5 days.
Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Ina Garten Olive Oil Cake Nutrition Facts

• Calories: ~280
• Fat: ~14g
• Carbohydrates: ~34g
• Protein: ~4g
• Sugar: ~18g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors meld.

Can I replace citrus with vanilla only?
Yes, but citrus adds brightness and balances the olive oil flavor.

Why did my cake sink in the middle?
Overmixing or underbaking can cause sinking; ensure batter is mixed just until combined and baked fully.

Can I double the recipe for a larger cake?
Yes, bake in a 9×13-inch pan and adjust baking time slightly.

Try More Recipes:

• Ina Garten New York Cheesecake Recipe
• Ina Garten Lemon Meringue Pie Recipe
• Ina Garten Banana Pudding Recipe