Print

Ina Garten Olive Oil Cake

Ina Garten Olive Oil Cake
Print Recipe

Ina Garten’s approach to this cake perfectly captures her Barefoot Contessa philosophy: use the best ingredients possible and let their natural flavors shine. The olive oil replaces butter entirely, giving the cake a delicate fruitiness and incredible moisture that butter cakes simply can’t match. Greek yogurt adds a pleasant tang and extra tenderness, while fresh lemon zest and juice bring brightness that cuts through the richness. One 9-inch cake easily serves 8–10 people and actually tastes even better the next day as the flavors have time to meld. It’s the kind of recipe you’ll find yourself returning to again and again because it feels both rustic and sophisticated at the same time.

Ingredients

Scale
  • 1¼ cups all-purpose flour
  • ⅔ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 extra-large eggs, at room temperature
  • ⅔ cup good olive oil (mild, fruity variety)
  • ½ cup Greek yogurt (full-fat for best results)
  • Zest of 1 large lemon (about 1 tablespoon)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract

For the optional lemon glaze:

  • 1 cup confectioners’ sugar
  • 2–3 tablespoons fresh lemon juice (adjust for desired thickness)

Instructions

  • Preheat and prep your pan – Set your oven to 350°F and generously grease a 9-inch round cake pan with butter or non-stick spray, then line the bottom with a circle of parchment paper. This simple step ensures the cake releases cleanly and gives you a perfectly flat bottom every single time.
  • Mix the dry ingredients thoroughly – In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed. Whisking well here incorporates air and prevents any lumps from forming later.
  • Combine the wet ingredients with care – In a separate bowl, whisk the room-temperature eggs, olive oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract until the mixture is completely smooth and emulsified. The room-temperature eggs help everything blend beautifully and create a silky base.
  • Gently bring everything together – Pour the wet ingredients into the dry ingredients and stir with a spatula or whisk just until no flour streaks remain — a few small lumps are perfectly fine. Overmixing at this stage can make the cake tough, so stop as soon as it comes together.
  • Bake until beautifully golden – Pour the batter into your prepared pan, smooth the top gently, and bake for 35–40 minutes until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Cool properly for best texture – Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. This prevents the steam from making the bottom soggy.
  • Add the finishing lemon glaze – Whisk the confectioners’ sugar with lemon juice until you have a smooth, pourable consistency, then drizzle it generously over the cooled cake. The glaze adds brightness and a beautiful shiny finish.

Find it online: https://inagartendishes.com/ina-garten-olive-oil-cake/