Name: Italian Lemon Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 cups all purpose flour (260 grams); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 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); Powdered sugar for dusting (optional)

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Introduction

This Italian Lemon Olive Oil Cake is a bright and moist dessert perfect for any occasion. Its tender crumb and fresh lemon flavor make it a delightful treat that’s easy to prepare and sure to impress.

A round, single-layer lemon cake with a lightly golden-brown crust is placed on a white plate; the surface is dusted evenly with white powdered sugar, and a triangular slice is cut and slightly pulled out to reveal a moist, dense yellow interior with a soft texture. In the background, bright yellow lemons sit on a red and white checkered cloth that rests on a white marbled surface, adding a fresh and rustic touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
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)
Powdered sugar for dusting (optional)

Instructions

Step 1: 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. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In a large bowl, whisk the sugar, eggs, and olive oil until just combined. Add the lemon juice and lemon zest, mixing until incorporated.
Step 4: Gradually add about one-third of the flour mixture to the wet ingredients, stirring gently. Then stir in half of the milk. Repeat this process, ending with the remaining flour mixture. Mix until just combined without overmixing.
Step 5: Pour the batter into the prepared pan and smooth the top. Bake on the center rack for about 60 minutes, or until a toothpick inserted in the center comes out clean. If the cake top browns too quickly, tent loosely with foil.
Step 6: Let the cake cool in the pan on a wire rack for 15 minutes. Run a sharp knife around the pan’s collar to loosen the cake, then remove the collar. Allow the cake to cool completely before dusting with powdered sugar and serving.

Tips & Variations

Use high-quality extra virgin olive oil for a richer, fruity flavor that complements the lemon.
Swap the milk for a dairy-free alternative if needed, such as almond or oat milk.
Add a handful of poppy seeds to the batter for a subtle crunch and extra texture.
For an elegant finish, drizzle a simple lemon glaze over the cooled cake instead of powdered sugar.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to a week, bringing to room temperature before serving. You can also freeze the cake wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the fridge and dust with powdered sugar before serving.

How to Serve

A slice of soft yellow cake with a light brown crust sits on a white plate, topped evenly with a dusting of white powdered sugar, displaying a delicate texture full of small air holes. Behind it, the rest of the cake, also dusted with powdered sugar, is on another white plate showing its thick, round shape with a golden brown outside. To the side, two bright yellow lemons rest on a white marbled surface with a red and white checkered cloth nearby. A silver fork is partly visible next to the cake slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vegetable oil instead of olive oil?

While vegetable oil will work, using olive oil adds a fruity depth and moisture that’s key to this cake’s flavor. Choose a mild or medium-bodied olive oil to avoid overpowering the lemon.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Avoid opening the oven too early to prevent sinking.