I’ve seen olive oil cake featured on a number of restaurant menus.

I’ve enjoyed extra virgin olive oil drizzled on a crazy good ice cream sundae at one of my favorite Italian spots in Dallas.

But I was never quite sure about baking a cake that didn’t have (gasp!) butter, so I eschewed a number of olive oil cake recipes in favor of their more traditional counterparts.

I’ve seen the light now.

I loved when Will and I spent time in Sorrento, so maybe it was that memory that made me finally bake an olive oil cake for friends who were in town from Missouri.

I ordered the orange-infused olive oil from Giada DeLaurentiis’s website and gave her recipe a try. Not only was it super easy, minus the candying of the orange peel which I skipped, but it had the most delicate, flavorful crumb.

It’s not one of those cakes that’s a total showstopper looks-wise; but with a plop of homemade orange-scented whipped cream, it was a yummy, not-too-heavy dessert that also made for an excellent breakfast (with cappuccino) the next morning.

How about you, fellow bakers and dessert enthusiasts, are you a fan of olive oil cake?