February 2, 2021

February Recipe of the Month: Olive oil cake


This is one of our favorite cakes! Dense structure but with a delicate crumb. Wonderful contrast in textures - sugary crunch on the outside, rich and moist on the inside. The lemon and olive oil flavors are very subtle yet still very distinct. This one will featured on the menu at our upcoming Valentine's dinner experience.


  • 2 cups all-purpose flour
  • 1 1/8 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tablespoon lemon zest
  • 1 cup extra virgin olive oil
  • 3/4 cup whole milk
  • 2 tablespoons orange liqueur (can substitute orange and/or lemon juice)
  • additional olive oil and sugar


  1. Preheat oven to 400 F.
  2. Grease a 9-10" spring form pan with olive oil, add parchment to the bottom, grease parchment and lightly dust with sugar. Tap out any excess.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Using your mixer with a whisk attachment, whip eggs at medium speed until light and foamy - about 1-2 minutes. Add sugar and lemon zest, increase speed to high and whip until the mixture is pale yellow, very light, and falls off whisk in a slow ribbon - about 3-5 minutes.
  5. Reduce mixer speed back to medium. While running, slowly pour in the olive oil in a steady stream. Mix until incorporated and thickened - about 1 minute.
  6. Reduce the mixer speed to low. Add approximately half of the dry ingredients and mix just until incorporated. Scrape down the bowl as needed. Add the milk and orange liqueur, and mix until incorporated. Add the second half of dry ingredients and mix just until combined.
  7. Pour into prepared pan, smooth top, and lightly sprinkly the top of the batter with sugar.
  8. Place pan in the oven on a middle rack, close, and immediately reduce oven to 350 F.
  9. Bake until top is nicely golden brown, center is firm, and a toothpick inserted in the middle comes out clean with only crumbs - approximately 30 - 40 minutes.
  10. Transfer pan to a wire rack and let the cake cool in the pan for 10 - 15 minutes.
  11. Remove the cake from the pan, using a paring knife to loosen from the edges as needed. Discard the parchment, and allow cake to continue to cook on a wire rack until completely cool - approximately 1-2 hours.
  12. Serve with fresh fruit, zabaglione, custard, etc. as desired.

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