Lemon Olive Oil Cake with Warm Grape Sauce

Serves 8


Zakarian Collection Olive Oil


1 1/3 cups all purpose flour, plus more for coating the pan
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
3/4 cup sugar
2 large eggs
6 tablespoons extra virgin olive oil, plus more for brushing the pan
Zest and juice of 2 lemons (about 1/4 cup juice)
1 teaspoon vanilla extract
Confectioners’ sugar, for dusting


1 tablespoon extra virgin olive oil
2 cup red seedless grapes
2 tablespoons brandy
1/4 cup sugar
1/2 teaspoon vanilla extract


For the cake, preheat the oven to 350 degrees. Brush an 8-inch cake pan with olive oil and coat with flour, tapping out the excess. Line with a circle of parchment, Whisk together the flour, baking powder, baking soda and salt in a medium bowl.

Combine the sugar and eggs in a mixer fitted with the paddle attachment and beat on medium high speed until light and creamy, about 1 minute. Add the olive oil, lemon zest and juice and vanilla and mix until well combined. Add the flour and beat on low just until smooth; don’t overmix.

Scrape the batter into the prepared pan and smooth the top. Bake until a tester inserted in the center comes out with just a few crumbs, 25 to 30 minutes. Let cool on a rack while you make the grapes.

For the grapes, heat a medium skillet over medium heat. Add the olive oil. When the oil is hot, add the grapes and cook until they begin to sizzle and the skins begin to wilt, about 2 minutes. Add the brandy and carefully tilt the skillet towards the burner flame to ignite. Once the flames burn out, add the sugar and 1/4 cup water. Simmer until the syrup is thick and bubbling and the grapes soften, about 8 minutes. Stir in the vanilla.

Cut the cake into wedges, dust with confectioners’ sugar and serve with the warm sauce.

More Olive Oil Recipes

Black Sea Bass with Mint Caper Olive Oil Relish

Greek Country Salad