Olive Oil Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, lemon-scented cake made with olive oil and cornmeal for delicate crumb. This Italian-style cake is excellent on its own or served with fresh fruit, and works for any time of day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1¼ cups all-purpose flour, (spooned into measuring cup and leveled-off)
- ¼ cup yellow cornmeal
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 3 large eggs
- ¾ cup sugar
- ⅔ cup good-quality extra-virgin olive oil, (such as Lucini or Colavita)
- ½ cup milk
- 1 teaspoon vanilla extract
- 1½ teaspoons packed lemon zest, (from 2 lemons)
- Macerated strawberries, (for serving (optional; see note))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 250mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 35mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.