The Olive Oil Cake

This olive oil cake is moist, delicious and best of all, super easy to make.

All you need is:
3 eggs
1 1/4 cup of Laconian Legacy Extra Virgin Olive Oil
1 cup 2% milk
1 1/2 cups sugar
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
For the glaze:
1/3 cup Balsamic Vinegar
1 cup powdered sugar
Sliced peaches for garnish


Preheat oven to 350°.
Grease a 9-inch cake pan with olive oil. In a large mixing bowl, whisk together eggs, olive oil and milk until well combined. Set aside. In a second large mixing bowl, place the dry ingredients: sugar, flour, baking soda, baking powder and salt and whisk together until combined. Add the dry ingredients to the wet and blend until it is well combined. Pour into the cake pan and bake for 1 hour until the top is golden. Use a toothpick and insert into the center of the cake until it comes out clean. Let the cake cool on a wire rack. Run a knife around the edge of the pan and remove cake.


For the glaze: Whisk together the balsamic vinegar with powdered sugar until smooth and syrupy. Drizzle on top of the cake. Place sliced peaches over the cake. Slice and serve. Enjoy!

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