Olive Oil Cake

Serves 8–10 | From the Truitt House kitchen

In Suffolk, we have a tradition: when plein air artists arrive, you feed them on their very first night. This olive oil cake was the sweet ending to our Suffolk Plein Air welcome dinner at The Truitt House.

It’s proof that you really do get what you pay for. This is not the moment to grab the cheap bottle from the back of the pantry. Buy the good olive oil. The one you’d drizzle over tomatoes in August or tear bread into just so you can dip.

The cake comes out smooth and rich, almost creamy, with a fragrance of citrus in each bite. I serve it with a dollop of fresh whipped cream and a few raspberries for color. No frosting, no frills—just enough to let the cake shine.

INGREDIENTS

1 cup (240 ml) very good extra-virgin olive oil

1 cup (200 g) sugar

3 large eggs

Zest of 1 lemon (or orange)

1 cup (240 ml) whole milk

1 ½ cups (180 g) all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

Pinch of sea salt

Whipped cream and fresh raspberries, for serving (optional but worth it!)

DIRECTIONS

Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment.

In a large bowl, whisk together the olive oil, sugar, and eggs until smooth and slightly thickened.

Add the citrus zest and milk, stirring gently to combine.

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Fold the dry ingredients into the wet mixture just until no streaks remain—don’t overmix.

Pour into the prepared pan and bake for 40–45 minutes, until a tester comes out clean.

Cool slightly, then turn out onto a rack. Dust with powdered sugar before serving. Add whipped cream and raspberries if you’d like to dress it up.

KITCHEN NOTES

Don’t skimp on the olive oil: This cake only has a few ingredients—so the olive oil is the flavor. Use one you’d be proud to serve raw on bread or over salad.

Make ahead: This cake actually tastes even better the next day as the flavors settle in.

DOWNLOAD THE RECIPE