Italian Lemon Olive Oil Cake Recipe

Introduction

Italian Lemon Olive Oil Cake is a bright, moist dessert bursting with fresh lemon flavor and a rich olive oil texture. It’s simple to make and perfect for any occasion where you want a light, citrusy treat.

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

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan with nonstick spray and line the bottom with a parchment round. Set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. 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.
4. Step 4: Add about one-third of the dry ingredients to the wet ingredients, then stir in half of the milk. Repeat this process, ending with the dry ingredients. Mix until just combined.
5. 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 into the center comes out clean. If the cake browns too quickly, cover loosely with foil.
6. Step 6: Let the cake cool in the pan on a wire rack for 15 minutes. Use a sharp knife to loosen the edges, remove the springform collar, and allow the cake to cool completely. Dust with powdered sugar before serving, if desired.

Tips & Variations

• Use high-quality extra virgin olive oil for the best flavor.
• For a dairy-free version, substitute the milk with almond or oat milk.
• Add a teaspoon of vanilla extract for extra depth.
• Serve with fresh berries or a dollop of whipped cream for an elegant touch.

Storage

Store the cake tightly covered at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days, bringing it to room temperature before serving. You can also freeze the cake wrapped securely for up to 2 months; thaw overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vegetable oil instead of olive oil?

While you can substitute vegetable oil, olive oil adds a unique fruity richness that defines this cake’s character. Using a mild extra virgin olive oil is recommended for the best flavor.

How do I know when the cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely cover it with foil to prevent burning while the inside finishes baking.

Italian Lemon Olive Oil Cake Recipe

---

★★★★★

4.5 from 122 reviews

• Author: Hugo
• Total Time: 1 hour 15 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Italian Lemon Olive Oil Cake is a moist and flavorful dessert, combining zesty fresh lemon juice and zest with rich olive oil for a tender crumb. Lightly sweetened and perfectly balanced, this cake is ideal for any occasion, offering a refreshing citrus twist with a subtle fruity aroma from the olive oil.

---

Ingredients

Scale 1x2x3x

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)

Optional

• Powdered sugar for dusting

---

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; set aside.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and kosher salt to combine well; set aside.
3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, eggs, and olive oil until just combined. Add the lemon juice and zest, mixing until incorporated.
4. Combine Wet and Dry Ingredients: Alternate stirring in the dry flour mixture and milk in three parts, starting and ending with the flour mixture. First, add about a third of the dry ingredients and stir gently, followed by half the milk. Repeat once more, finishing with the remaining dry ingredients, mixing until just combined without overmixing.
5. Bake the Cake: Pour the batter into the prepared springform pan. Bake on the center rack in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. If the cake top browns too quickly, cover loosely with foil.
6. Cool and Serve: Allow the cake to cool in the pan on a wire rack for 15 minutes. Carefully run a sharp knife around the edge to loosen it from the pan’s collar; remove the collar and let the cake cool completely. Dust with powdered sugar before serving if desired.

Notes

• Using fresh lemon juice and zest ensures vibrant citrus flavor.
• Olive oil gives the cake a moist texture and a subtle fruity aroma.
• If the cake browns too fast, tenting with foil prevents over-browning.
• Cooling the cake properly before removing from the pan helps maintain its shape.
• For a dairy-free version, substitute milk with almond or oat milk.
• Using a springform pan makes it easier to release the delicate cake without damage.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: Italian lemon cake, olive oil cake, lemon dessert, citrus cake, springform pan cake