This olive oil cake is very easy to make and it's moist and delicious. You can also adapt it in a number of ways, which creates a versatile element for any meal. In the basic recipe we recommend a "buttery" EVOO like Lot22's Frantoio or Picholine. You can also substitute Lot22 lemon or orange olive oil if you want a citrus flair. The glaze can use a number of white balsamic's like Lot22 Olive Oil Co. Peach White Balsamic or Cara Cara Orange Vanilla Balsamic.


  • 3 eggs or egg substitute
  • 1 1/4 cup buttery extra virgin olive oil (we like Lot22 Frantoio or Lot22 Picholine)
  • 1 cup 2% Milk or Oat Milk
  • 1 1/2 cup sugar
  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt



Preheat oven to 350 degrees. Grease a 9 inch cake pan with olive oil. In a large bowl, whisk together eggs, olive oil and milk until well combined. In a second large bowl, whisk together the dry ingredients.

Add the dry ingredients to the wet and whisk until combined. Pour into a greased cake pan and bake for 1 hour or until the top is golden and a toothpick inserted into the center comes out clean. Let cook on a wire rack. Run a knife around the edge of the pan and invert to remove cake from pan.

In a liquid measuring cup, whisk together white balsamic vinegar with powdered sugar until smooth and syrupy. Drizzle in thin lines over the top of the cake. Scatter sliced peaches over the cake. Slice in wedges and serve.