Sicilian Olive Oil Cake


This is a light, moist, slightly sweet cake that has been kissed by lemons.

It is a delightful choice any time of the day. Serve a slice with a cup of coffee or tea, with fresh fruit of the season, perhaps dressed with a dollop of whipped cream or enjoy as a late evening snack.

Because my cake is made with olive oil, it stays fresh for a ridiculously long time.

Not only is this a wonderful everyday cake (when you just need a little something to go with that coffee) but it is a  lovely celebration cake and would be perfect for Mother’s Day.

My mother loved her dolci (sweets) and enjoyed them any time of the day but particularly late into the evening. I’d like to believe if there is cake in heaven, (and I’m pretty sure there is) this would be the cake. This one’s for you mom!

You may also enjoy the Scent of Sicily.



  • 2 cups flour
  • 1 cup sugar (granulated)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 cup milk (whole)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/4 teaspoon Fiori di Sicilia
  • 1/2 cup extra -virgin lemon olive oil
  1. In a large mixing bowl, mix the flour, sugar, baking powder and salt.
  2. Using a small mixing bowl, combine the eggs, milk, lemon juice, lemon zest and Fiori di Sicilia. Whisk in the olive oil.
  3. Add the liquid ingredients to the dry, stirring well.
  4. Prepare a tube pan by greasing it with olive oil and a dusting of flour on the sides, bottom and tube.
  5. Bake in a 350* oven until firm (approximately 50 minutes). It may be very barely, slightly golden, but you don’t want it to brown. Insert a butter-knife, if  it comes out clean it’s done.
  6. You may sprinkle the cake with confectioner’s sugar if you like or a few sunflowers of Sicily.
Crostini vs Bruschette
Gelo di Prosecco