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+ servings

Olive Oil Cake

A moist cake made with olive oil and flavored with Limoncello and lemon zest. This Olive Oil cake is perfect for breakfast with your latte or for a special party.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Italian
Keyword: Bundt Cake
Servings: 1 large Bundt
Author: Lora


  • 4 eggs
  • 3/4 cup sugar
  • 2 cups flour sifted
  • 1 cup cornmeal
  • 3/4 cup extra-light olive oil
  • 2 tablespoons limoncello
  • 1 tablespoon baking powder
  • 1 tablespoon lemon zest preferably from an organic lemon
  • 1/2 cup whole milk


  • Position a rack in the center of the oven; preheat to 325 degrees . Grease and flour a 10- to 12-cup Bundt pan.
  • In a bowl using an electric mixer, beat the eggs and sugar on medium
  • until creamy and light yellow, 2 to 3 minutes. Stir in the flour,
  • cornmeal, olive oil, pear, limoncello, baking powder and lemon zest
  • until just combined. Add the milk and stir until just combined.
  • Scrape the batter into the pan. Bake until a wooden skewer inserted
  • in the center comes out clean, about 50 minutes. Turn the oven off, open
  • the oven door slightly and leave the cake in the oven to cool.