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Olive Oil Cake with Grand Marnier


  • 4 eggs
  • 1 cup sugar
  • 3 cups all purpose flour
  • 1 Tbl. lemon emulsion or pure lemon extract
  • 1 Tbl orange emulsion or extract
  • 3⁄4 cup California Olive Ranch extra virgin olive oil
  • 2⁄3 cup whole milk
  • 3 Tbl. Grand Marnier
  • 1 Tbl. baking powder
  • Dusting of confectioners sugar


  1. Preheat oven to 325°. Grease a 9" cake pan or bundt pan with butter and or spray and sprinkle with granulated sugar until covered well. Alternatively, use baking spray with flour. Set prepared pan aside.
  2. 2. Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add 3 cups flour, lemon extract, California Olive Ranch extra virgin olive oil, milk and liqueur and fold into egg mixture with a spoon until well combined. Add baking powder and stir until thoroughly combined.
  3. Bake until cake is a light golden brown but careful not to over-bake. About 40 minutes. Transfer cake to a wire rack to let cool completely, in its pan. Turn out into a serving dish or cake stand and dust heavily with confectioners sugar.

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