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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
