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Olive Oil Cake

A good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as it can be a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 45 min. + cooling
  • Makes
    16 servings


  • 3 large eggs
  • 1-1/2 cups sugar
  • 3/4 cup extra virgin olive oil
  • 3/4 cup ground almonds
  • 1/2 cup 2% milk
  • 4 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup confectioners' sugar
  • 2 to 3 tablespoons orange juice
  • Sliced almonds, toasted, optional


  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually beat in oil. Beat in ground almonds, milk, orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted in the cake comes out clean, 45-50 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
  • For icing, in a small bowl, whisk confectioners’ sugar and enough orange juice to achieve a drizzling consistency. Drizzle over cake. If desired, sprinkle with almonds.

Test Kitchen tips
  • To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
  • Try this cake with ground pistachios and lemon zest instead of almonds and orange zest.
  • Nutrition Facts
    1 piece: 279 calories, 14g fat (2g saturated fat), 35mg cholesterol, 152mg sodium, 37g carbohydrate (25g sugars, 1g fiber), 4g protein.

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    Average Rating:
    • Bonnie
      Sep 2, 2019

      I'm not the best baker, but this cake turned out perfectly! The family all enjoyed it and want me to make again!

    • lvarner
      Sep 1, 2019

      This cake was relatively easy to make, and it tasted great. I loved the orange and almond flavors in the cake. The almonds on top were a pretty addition and made for a nice presentation.

    • bonito15
      Aug 13, 2019

      This is so moist, prepared it for a neighborhood coffee and it disappeared fast. I did not have almonds so i used pecans and followed the recipe exactly other than that. delicious.