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Recipe combo

Italian 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.

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Ingredients and instructions

Servings
8
Total time
50 min
Prep
15 min
Cook
35 min

Ingredients

  • 3.25 Cup all-purpose flour - 1 3/4 cups (220 g), 220 g metric equivalent given in source text
  • 2 Teaspoon baking powder - 2 teaspoons (8 g), 8 g metric equivalent given in source text
  • 0.5 Teaspoon fine salt - 1/2 teaspoon (3 g), 3 g metric equivalent given in source text
  • 3 Each large eggs - 3 (count)
  • 1 Cup granulated sugar - 1 cup (200 g), 200 g metric equivalent given in source text
  • 0.75 Cup extra-virgin olive oil - 3/4 cup (180 ml), 180 ml metric equivalent given in source text
  • 0.5 Cup whole milk - 1/2 cup (120 ml), 120 ml metric equivalent given in source text
  • 2 Each fresh lemons - 2 (medium), Medium lemons; used for both zest and juice.
  • 1 Teaspoon vanilla extract - 1 teaspoon (5 ml), 5 ml metric equivalent given in source text
  • 2 Tablespoon powdered sugar - 2 tablespoons (15 g), 15 g metric equivalent given in source text

Instructions

  1. Preheat and prepare pan and lemons

    1. 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*.

  2. Combine dry ingredients

    2. In a medium bowl, whisk *all-purpose flour*, *baking powder*, and *fine salt* until evenly combined.

  3. Whisk eggs and sugar

    3. In a large bowl, whisk *large eggs* and *granulated sugar* for *1 minute* until pale and slightly foamy.

  4. Add wet ingredients and lemon

    4. Slowly whisk in *extra-virgin olive oil* until glossy, then whisk in *whole milk*, lemon zest, lemon juice, and vanilla extract.

  5. Fold batter

    5. 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*.

  6. Bake the cake

    6. 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.

  7. Cool the cake

    7. Cool the cake in the pan for *15 minutes*, then turn it onto a rack, remove the parchment, and cool until *barely warm*.

  8. Dust, slice, and serve

    8. Dust the top with *powdered sugar*, slice, and serve at room temperature for the *best moist olive oil crumb*.