Italian Lemon Olive Oil Cake Recipe
This Italian Lemon Olive Oil Cake is a moist and flavorful dessert showcasing the bright zest and juice of fresh lemons combined with rich olive oil for a tender crumb. Perfect for any occasion, this simple yet elegant cake blends traditional Italian ingredients and techniques to create a delightful treat dusted with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
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 Finishing
- Powdered sugar for dusting (optional)
Instructions
- 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. Set it aside to use later.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set this mixture aside.
- Combine wet ingredients: In a separate large bowl, whisk together the granulated sugar, eggs, and olive oil until just combined. Then add in the fresh lemon juice and lemon zest, mixing until evenly incorporated.
- Incorporate dry and milk gradually: Add about one-third of the dry flour mixture into the wet ingredients and stir gently to combine. Next, pour in half of the milk and mix again. Repeat this process, alternating between the remaining dry ingredients and remaining milk, finishing with the flour mixture. Mix just until all ingredients are combined.
- Transfer batter and bake: Pour the cake batter into the prepared springform pan, smoothing the top slightly. Place it on the center rack of your preheated oven and bake for about 60 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, loosely cover the cake with aluminum foil to prevent burning.
- Cool the cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then, run a sharp knife around the edges to loosen the cake from the sides and carefully remove the collar of the springform pan. Allow the cake to cool completely on the rack.
- Serve: Once fully cooled, dust the top of the cake with powdered sugar if desired. Slice and serve as a lovely breakfast treat, dessert, or snack.
Notes
- For a more intense lemon flavor, increase the zest to 3 tablespoons but avoid adding extra juice to maintain texture.
- If you prefer a denser texture, use whole milk; 2% milk will yield a slightly lighter cake.
- Ensure that the eggs and milk are at room temperature for better mixing and texture.
- The olive oil should be a mild or light variety to avoid overpowering the delicate lemon flavor.
- Cover the cake during baking if you notice the top browning too fast to prevent overcooking.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Serve with fresh berries or a dollop of whipped cream for extra indulgence.
Keywords: Italian lemon olive oil cake, lemon cake, olive oil cake, baked lemon cake, springform cake, moist lemon dessert, lemon zest cake
