Ina Garten’s Olive Oil Cake is a beautifully moist, tender cake that combines the rich fruitiness of olive oil with a subtle citrus brightness. This cake works wonderfully because the olive oil keeps it soft and adds depth, while the lemon and orange zest provide a fresh, vibrant contrast. It’s an elegant yet simple dessert that’s perfect for everyday occasions or special gatherings.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 3 large eggs
- ¾ cup extra-virgin olive oil (mild and fruity)
- ½ cup whole milk
- Zest of 1 lemon
- Zest of 1 orange
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with olive oil or butter and line the bottom with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
- In a large bowl, combine the sugar and eggs. Using a hand mixer or stand mixer, beat on medium-high speed until the mixture is thick, pale, and forms ribbons when the beaters are lifted, about 3 to 4 minutes.
- Reduce the mixer speed to low and slowly drizzle in the olive oil, mixing until fully incorporated. The batter may look slightly curdled; this is normal.
- Add the milk, lemon zest, orange zest, lemon juice, and vanilla extract. Mix until combined.
- Gradually fold in the dry ingredients with a rubber spatula, gently mixing just until no streaks of flour remain. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then run a knife around the edges before releasing the springform and transferring the cake to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar if desired. Serve at room temperature.
Tips
- Olive Oil Choice: Use a mild, fruity extra-virgin olive oil rather than a peppery or robust one to avoid overpowering the cake’s delicate flavors.
- Room Temperature Ingredients: Bring eggs and milk to room temperature before mixing for better emulsification and a lighter crumb.
- Don’t Overmix: Overworking the batter can develop gluten and make the cake dense. Mix dry ingredients in gently until just combined.
- Storage: Wrap the cooled cake tightly with plastic wrap or store in an airtight container. It keeps well at room temperature for up to 3 days or refrigerated for up to a week.
Serving Suggestions
This olive oil cake is delicious served simply with a dusting of powdered sugar or a drizzle of honey for a touch of sweetness. For a more decadent presentation, serve with fresh berries and a dollop of whipped cream or mascarpone cheese. It also pairs beautifully with a cup of strong coffee or a light, floral tea. For brunch, consider topping it with ricotta and a spoonful of lemon curd to enhance the citrus notes.
Variations
You can easily adapt Ina Garten’s olive oil cake to suit different tastes or occasions. Add ½ cup chopped toasted almonds or pistachios into the batter for a nutty texture. Substitute the citrus zest with 1 tablespoon finely grated ginger and 1 teaspoon ground cardamom for a spiced twist. For a chocolate variation, fold in ½ cup mini dark chocolate chips or drizzle a simple dark chocolate glaze over the cooled cake. Another popular variation is swirling in a few tablespoons of berry jam before baking to add bursts of fruity flavor.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to 7 days, but bring it back to room temperature before serving to restore its tender texture. For extended storage, wrap tightly and freeze for up to 3 months. To thaw, leave it overnight in the refrigerator and then warm it gently in a 300°F oven for 10-15 minutes or microwave individual slices for 15-20 seconds. Avoid overheating to prevent drying out the cake.
Frequently Asked Questions
Can I substitute olive oil with another oil?
Yes, but the flavor will change. Mild vegetable or canola oil can be used, but you’ll lose the distinctive fruity richness olive oil imparts. Avoid strong-flavored oils to keep the cake balanced.
Why does the batter look curdled after adding olive oil?
It’s normal for the batter to look slightly curdled or separated when you add olive oil to the egg mixture. Continue mixing gently, and the batter will come together smoothly once the dry ingredients are folded in.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free blend that is designed for baking. Make sure it contains xanthan gum or another binder to mimic the structure gluten provides. The texture may be slightly different but still delicious.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester in the center of the cake. It should come out clean or with a few moist crumbs but no wet batter. The edges will also start to pull away slightly from the pan.
Can I add fresh herbs like rosemary or thyme?
Yes, adding 1-2 teaspoons of finely chopped fresh herbs like rosemary or thyme complements the olive oil beautifully and adds an aromatic, savory note. Be careful not to overpower the citrus flavors.
Is this cake suitable for a vegan diet?
This recipe uses eggs and milk, so it is not vegan. However, you can experiment with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and plant-based milk, but the texture and flavor may vary.
Ina Garten’s Olive Oil Cake offers a perfect balance of moistness, subtle citrus, and rich olive oil flavor, making it a versatile and crowd-pleasing dessert. With these tips and variations, you can confidently bake and customize this elegant cake for any occasion.
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