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Italian Lemon Olive Oil Cake Recipe

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4.3 from 6 reviews

This Italian Lemon Olive Oil Cake is a moist and flavorful dessert featuring the bright zest and juice of fresh lemons combined with rich olive oil. Perfectly tender with a delicate crumb, this cake is simple to make and ideal for any occasion, offering a refreshing citrus twist on a classic olive oil cake.

Ingredients

Dry Ingredients

  • 2 cups all purpose flour (260 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • ¾ cup olive oil
  • 2 large lemons, zested and juiced (about ⅓ cup juice and 2 tablespoons zest)
  • ¾ cup milk (2% or whole)

For Serving

  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan with nonstick spray and line the bottom with a parchment paper round to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, eggs, and olive oil together until just blended. Add in the lemon juice and lemon zest, mixing until incorporated.
  4. Incorporate Dry and Wet Ingredients: Gradually add about a third of the dry ingredients to the wet mixture, stirring gently. Then add half of the milk, mixing to combine. Repeat the process, finishing with the last of the dry ingredients to form a smooth batter.
  5. Bake the Cake: Pour the batter into the prepared pan and smooth the surface. Place it on the center oven rack and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean. If the cake top browns too quickly, loosely cover with aluminum foil to prevent burning.
  6. Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a sharp knife around the edges to loosen it, then remove the springform collar. Allow the cake to cool completely before dusting the top with powdered sugar, if desired, and serving.

Notes

  • Use fresh lemons for the best flavor and aroma.
  • If you prefer a lighter texture, you can substitute milk with buttermilk.
  • Keep an eye on the cake’s top during baking; covering with foil prevents over-browning.
  • This cake tastes great served with fresh berries or a dollop of whipped cream.
  • Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://bitezly.com/italian-lemon-olive-oil-cake-recipe/