Pissota con l'Oio (Olive Oil Cake)

Cooking Time: 40    Servings: 6


  • 1 tablespoon Olive Scene mild Extra Virgin Olive Oil
  • 3 cups + 2 tablespoons flour
  • 4 eggs
  • 1 cup sugar
  • 1/4 teaspoon lemon zest
  • 3/4 cup Olive Scene mild Extra Virgin Olive Oil
  • 2/3 cup milk
  • 3 tablespoons Grand Marnier or other sweet citrus-flavored liqueur
  • 1 tablespoon baking powder


  1. Preheat oven to 325°.
  2. Grease bottom and sides of an 11-cup Bundt pan with oil and dust with flour.
  3. Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute.
  4. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur and stir with a wooden spoon until well combined. 
  5. Add baking powder and stir until thoroughly combined.
  6. Spoon batter into prepared pan, and smooth out top with the back of the spoon.
  7. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes.
  8. Transfer cake to a wire rack to let cool completely, in its pan