The Best Italian Lemon Olive Oil Cake Recipe
This Italian lemon olive oil cake uses everyday ingredients, but is packed full of delicious fruity flavor. Made with fresh lemon juice and zest, this cake is both light and tender.
Ingredients
- unsalted butter for greasing pan
- 1 ¼ cup all purpose flour plus extra for pan
- ⅔ cup granulated sugar
- 2 large eggs
- ⅓ cup olive oil
- 1 ½ teaspoon vanilla extract
- 3 Tablespoons lemon juice approximately 1-2 lemons
- 1 Tablespoon lemon zest approximately 1-2 lemons
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- powdered sugar for garnish
- fresh berries for garnish
Instructions
- Preheat the oven to 350˚ and grease a 9 inch round cake pan with butter and sprinkle flour around the pan to coat it completely.
- In a large mixing bowl, combine the sugar and eggs. Mix on medium speed with a hand mixer for 1-2 minutes until pale yellow and shiny.
- With the mixer on low, slowly drizzle in the olive oil and the vanilla extract.
- Add the lemon juice and zest and mix on low until just combined.
- In a separate bowl, sift together the flour, baking powder and salt.
- With the mixer on low, slowly add the dry ingredients and mix until just combined.
- Pour batter in the prepared cake pan and bake in the preheated oven for 25-30 minutes until golden brown.
- Allow the cake to cool for 15 minutes and then top with powdered sugar and berries and serve.
Notes
Recipe adapted from Melissa D'Arabian's Orange Olive Oil Cake.
- Use a good quality olive oil with a mild flavor for the best end results.
- Make sure to grease and flour the pan thoroughly to prevent sticking.
- Beat the eggs and sugar for the full time to make sure the batter is aerated. This makes the cake light and provides the best texture.
- Don't over mix the cake once the dry ingredients are added or it will become dense.
- To prevent over baking, check the middle of the cake with a toothpick towards the end of the cooking time. When it comes out clean, the cake is done.
Substitutions and Variations
- Toppings - Any type of fresh berries can be added to the top of this cake as well as whipped cream or a drizzle of strawberry puree.
- Orange - Substitute the lemon juice and zest with orange juice and zest.
- Nuts - Add ½ cup of chopped pistachios or almonds.
Make Ahead and Storage Instructions
The cake can be made up to 24 hours ahead of time. Cool it completely, wrap tightly in plastic wrap and store it at room temperature. At serving time, unwrap the cake, sprinkle it with powdered sugar and serve with fresh berries. The cake can also be baked, cooled and wrapped tightly in plastic wrap and stored in a ziptop bag in the freezer for up to 2 months. Thaw the cake at room temperature and serve with powdered sugar and fresh berries Leftover cake will keep at room temperature in an airtight container for 2-3 days. For best results, store fresh berries separately from the cake.Nutrition
Serving: 1sliceCalories: 237kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 47mgSodium: 217mgPotassium: 47mgFiber: 1gSugar: 17gVitamin A: 68IUVitamin C: 3mgCalcium: 41mgIron: 1mg
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