Description
This Italian Lemon Olive Oil Cake is a moist and tender dessert bursting with fresh lemon flavor and enriched with the richness of olive oil. Perfectly balancing the brightness of citrus with the subtle fruitiness of olive oil, this cake delivers a delicate crumb and a light texture. Baked in a springform pan for easy removal, it’s simple to prepare and an elegant addition to any meal or celebration. A dusting of powdered sugar adds a charming finishing touch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 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
- Zest of 2 large lemons (about 2 tablespoons)
- Juice of 2 large lemons (about â…“ cup)
- ¾ cup milk (2% or whole)
Optional
- Powdered sugar for dusting
Instructions
- Preparation: 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 ensure easy removal of the cake once baked.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt until evenly combined.
- Mix Wet Ingredients: In a large mixing bowl, whisk together 1 ¼ cups granulated sugar, 3 large eggs, and ¾ cup olive oil until just combined. Add the zest and juice of 2 large lemons and whisk until the mixture is smooth and fragrant.
- Combine Mixtures: Gradually add a third of the dry ingredients to the wet ingredients, then add half of the milk, stirring gently until just combined. Repeat this process by adding another third of the dry mixture and the remaining milk, finishing with the remaining dry ingredients. Be careful not to overmix to maintain tender crumb.
- Pour and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- 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 it, remove the springform collar, and allow the cake to cool completely before serving.
- Optional Finishing Touch: Dust the cooled cake with powdered sugar for a delicate, sweet finish and a beautiful presentation.
Notes
- Use fresh lemons for the best lemon flavor.
- Do not overmix the batter to keep the cake tender and light.
- Ensure the olive oil is mild-flavored to avoid overpowering the cake.
- You can substitute milk with a non-dairy alternative if desired, but this may slightly change texture.
- Allow the cake to cool completely before dusting with powdered sugar to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
