May 24, 2017

Spring Fare: Olive Oil Cake Recipe

Beach days, barbecues, and outdoor picnics are here again! In celebration of the coming holiday weekend, our fabulous Chef Mercedes Ross is sharing her recipe for these deliciously light and festive olive oil cakes.

Staying true to her farm-to-table style, Chef Mercedes uses extra virgin olive oil from the Napa Valley Olive Oil Co., fresh lemons from the grounds at Luna Vineyards, and berries from a local family owned fruit stand. She serves them alongside home-made Marscapone whip, taking these cakes to the next level.

Looking to try, but not much of a baker? The cakes are featured on our Spring Al Fresco Lunch menu. For details and reservations visit our website: LunaVineyards.com/visit

Olive Oil Cake
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  • 7 tablespoons unsalted butter, melted, plus more for greasing
  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons whole milk, at room temperature 4 large eggs, at room temperature
  • 1 cup sugar
  • Zest of 2 lemons


  1. Preheat the oven to 350. Butter and flour a 10-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
  3. In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thick about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients. Pour the batter into the prepared pan. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a rack and let cool before serving.
  4. Serve with fresh berries.


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