50m$5.97Italian Lemon Olive Oil Cake
A moist Italian-style lemon cake with a tender olive oil crumb and bright fresh lemon flavor. This alcohol-free dessert is simple to mix by hand and perfect for a home kitchen.
- Energy
- 515 calories per serving
- Protein
- 8.2 g per serving
- Carbs
- 69.5 g per serving
- Fat
- 23.4 g per serving
- Sodium
- 274 mg per serving
Shopping options
vanilla extract
1 Teaspoon
McCormick All Natural Pure Vanilla Extract, 4.0 fl oz
4%
extra-virgin olive oil
0.75 Cup
Kroger® Extra Virgin Olive Oil
36%
fresh lemons
2 Each
Kroger® Fresh Lemons Bag
25%
granulated sugar
1 Cup
Kroger® Pure Cane Granulated Sugar
11%
whole milk
0.5 Cup
Kroger® Vitamin D Whole Milk Half Gallon
6%
all-purpose flour
3.25 Cup
Kroger® Unbleached Enriched All Purpose Flour
18%
baking powder
2 Teaspoon
Kroger® Baking Powder
3%
powdered sugar
2 Tablespoon
Kroger® Confectioners Powdered Sugar
2%
large eggs
3 Each
Kroger® Grade A Large White Eggs
25%
fine salt
0.5 Teaspoon
Kroger® Salt
0%
Cost Summary
· only what you use
per serving · 8 servings
Cook this recipe
- all-purpose flour-3.25 cups
- granulated sugar-1 cup
- extra-virgin olive oil-0.75 cups
- large eggs-3 each
- whole milk-0.5 cups
- powdered sugar-2 tbsp
- baking powder-2 tsp
- fresh lemons-2 each
- vanilla extract-1 tsp
- fine salt-0.5 tsp
Preheat the oven to 350°F; grease a 9-inch round cake pan, line the bottom with parchment, then zest and juice the fresh lemons.
Keep fingers clear of the zester and use steady pressure while zesting.
In a medium bowl, whisk all-purpose flour, baking powder, and fine salt until evenly combined.
In a large bowl, whisk large eggs and granulated sugar for 1 minute until pale and slightly foamy.
Slowly whisk in extra-virgin olive oil until glossy, then whisk in whole milk, lemon zest, lemon juice, and vanilla extract.
Fold the dry ingredients into the wet ingredients with a spatula just until no dry streaks remain and the batter looks smooth but not overmixed.
Pour the batter into the prepared pan and smooth the top; bake for 32 to 38 minutes until the cake is golden and a toothpick comes out with moist crumbs.
Use oven mitts when handling the hot cake pan.
Cool the cake in the pan for 15 minutes, then turn it onto a rack, remove the parchment, and cool until barely warm.
Let the cake cool before slicing to reduce steam burns and crumbling.
Dust the top with powdered sugar, slice, and serve at room temperature for the best moist olive oil crumb.
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