Cucina Cipoletti x Nadia & Co. Olive Oil Cake

    [[ recipeID=recipe-2mcws74my, title=Cucina Cipoletti x Nadia & Co. Olive Oil Cake ]]

    Cucina Cipoletti x Nadia & Co. Olive Oil Cake

    We asked our friend and collaborator, Nadia & Co., to give us her take on the beloved Italian olive oil cake, and she delivered something truly special.

    Fragrant, tender, and not too sweet, it’s a beautiful expression of just how versatile our olive oil can be. Serve it in the garden, where time slows, on a table dressed in our Cucina Cipoletti linens—heirloom-inspired pieces made to move from kitchen to table with effortless charm. It’s a celebration of tradition, reimagined with heart, sunlight, and a dusting of confectioner’s sugar.

    Servings: 6

    Ingredients

    Instructions

    Ingredients

    For the Cake

    • 1 ¼ cup All-purpose flour
    • ½ Tbsp baking powder
    • ¼ tsp Baking soda
    • ¼ tsp Kosher salt
    • Zest of 2 lemons
    • 1 tbsp Fresh lemon verbena leaves, finely chopped (plus extra for garnish)
    • 1 ¼ cup Granulated sugar
    • 2 Large eggs, room temperature
    • 1 cup Cucina Cipoletti olive oil
    • ½ cup Sour cream
    • ¼ cup Limoncello

    For the Glaze

    • ¾ cup Confectioners’ sugar
    • Juice of 1 lemon
    • Lemon verbena simple syrup (see below)

    For the Lemon Verbena Syrup

    • ¼ cup Water
    • ¼ cup sugar
    • A small handful of lemon verbena leaves

    Instructions

    Make the Cake

    1. Preheat your oven to 350°F (160°C).
    2. Generously grease a Bundt pan with oil and flour.
    3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    4. In a large bowl, combine the lemon zest, lemon verbena, and sugar.
    5. Use your fingers to rub the zest and leaves into the sugar until fragrant and slightly damp.
    6. Add the eggs and whisk until pale and slightly thickened, then add the olive oil, sour cream, and limoncello, whisking until smooth.
    7. Fold the dry ingredients into the wet mixture just until combined—don’t over mix.
    8. Pour into the prepared bundt pan and bake for 40–45 minutes, or until a tester comes out clean and the top springs back gently to the touch.
    9. Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.

    Make the lemon verbena syrup

    1. While the cake cools, combine the water and sugar in a small saucepan and bring to a simmer, stirring until the sugar dissolves.
    2. Remove from heat and add the lemon verbena leaves.
    3. Let steep for 10–15 minutes, then strain.

    Make the glaze

    1. In a small bowl, whisk the confectioners’ sugar with lemon juice and a tablespoon or two of the lemon verbena syrup, adding just enough to create a pourable glaze.

    To Finish

    1. Once the cake is fully cooled, drizzle the glaze generously over the top.
    2. Garnish with extra lemon zest and micro lemon verbena leaves for a soft, elegant touch.
    3. Best enjoyed outdoors, with a breeze in your hair and something sparkling in your glass.