Olive Oil Cake



  • 3 eggs
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups Napoleon EV OO
  • 1 1/2 cups whole milk
  • Grated zest of 3 oranges plus 1 orange for garnish, sliced
  • 2 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • Pinch of salt
  • Confectioner sugar for dusting
  • butter and flout for pan
  • Preheat oven to 350 degrees


  1. Butter and flour a 9-inch x 13-inch pan.
  2. In a large bowl, whisk together eggs and granulated sugar until blended. Add the olive oil, milk and orange zest; mix well.
  3. In another bowl, whisk together flour, baking powder, baking soda and salt. Add egg mixture, stirring just until blended. Do not over mix.
  4. Pour the batter into the prepared pan. Bake at 350 degrees for 50 – 55 minutes; until toothpick inserted in the center comes out clean.
  5. Remove to a wire rack to cool completely. Loosen the sides with a knife and invert onto a serving plate.
  6. Dust the cake with confectioner sugar and cut into 12 slices. Garnish the individual servings with fresh orange slices.

Note: Try substituting lemon or lime zest for the orange zest. It tastes great too!