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Orange-Scented Extra Virgin Olive Oil Cake

Prep Time: 25 mins
Cook Time:55 mins
Total Time:1 hour(s)20 mins

We've taken one of our bakery's bestselling cakes and tweaked the recipe for the home kitchen. Lots of orange zest and a good, buttery extra virgin olive oil make this a wonderfully aromatic and moist cake to enjoy with hot tea. We typically bake this cake in a loaf pan, but this recipe calls for a 12-inch cake pan. 

Recipe by Pamela Sheldon Johns

Makes one 12-inch cake


  • 3 eggs
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups whole milk
  • Grated zest of 3 oranges, plus one orange, sliced, for garnish
  • 2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • confectioners' sugar for dusting


Preheat the oven to 350°F. Butter and flour a 12-inch cake pan.

In a large bowl, whisk together the eggs and sugar until well blended. Add the olive oil, milk and orange zest and mix well.

In another bowl, stir together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet mixture, stirring just until blended. Do not over mix.

Pour the batter into the prepared pan and bake 50-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely in the pan on a wire rack. Loosen the sides of the cake with a knife and invert onto a serving plate.

Dust the cake with confectioners' sugar and cut into 12 slices. Garnish each slice with orange slices.