Name: Italian Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups all-purpose flour (260 g); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/4 cups granulated sugar; 3 large eggs; 3/4 cup olive oil; 2 large lemons, zested and juiced (about 1/3 cup juice and 2 tablespoons zest); 3/4 cup milk (2% or whole); Powdered sugar, for dusting (optional)

Jump to Recipe·Print Recipe

Table of Contents: Italian Lemon Olive Oil Cake

Italian Lemon Olive Oil Cake

Craving a dessert that’s both elegant and effortlessly simple? This Italian Lemon Olive Oil Cake is a delightful treat that brings a touch of Mediterranean sunshine to your kitchen! It’s unbelievably moist, boasting a bright lemon flavor and a tender crumb that will have you reaching for seconds.

Introduction: Italian Lemon Olive Oil Cake

This Italian Lemon Olive Oil Cake is more than just a cake; it’s an experience. For those of us who appreciate the finer things in life, especially when they come with a touch of simplicity, this recipe is a winner. It’s light, airy, and infused with the vibrant zest and juice of fresh lemons, perfectly balanced by the richness of good quality olive oil.

The beautiful golden hue and delicate crumb make it a feast for the eyes as well as the palate. Forget complicated recipes and fussy techniques; this cake is all about ease of preparation and maximum flavor. It’s a testament to the beauty of simple ingredients, transformed into something truly special.

Whether you’re hosting a holiday gathering, celebrating a family milestone, or simply looking for an easy weeknight dessert, this cake is a guaranteed crowd-pleaser. Imagine serving it alongside a scoop of gelato or a dollop of whipped cream – sheer perfection! This Mediterranean olive oil cake is equally at home at a sophisticated brunch as it is as a comforting dessert after a hearty meal.

Its versatility and bright flavor profile make it ideal to enjoy year-round. The subtle bitterness of high-quality olive oil complements the sweet and sour lemon, giving this moist olive oil dessert a delightful and sophisticated taste that’s simply irresistible.

In short, this is a cake that evokes memories of sun-drenched Italian landscapes and leisurely afternoons spent with good friends and family. So, gather your ingredients, preheat your oven, and get ready to experience the magic of Italian baking!

We can’t wait for you to try out version of Italian lemon olive oil cake. This will definitely be a recipe you use for any special occasion!

Alternate Names & Variations

If you love this recipe, you might also enjoy searching for similar recipes under these names:

* Lemon Polenta Cake
* Citrus Olive Oil Cake
* Mediterranean Citrus Cake
* Lemon Drizzle Cake (using olive oil instead of butter)
* Gluten-Free Olive Oil Cake (using a gluten-free flour blend)
* Italian Breakfast Cake (Torta di Olio d’Oliva)

This cake is similar to Olive Oil Orange Cake as well!

Ingredients: Italian Lemon Olive Oil Cake

Here’s what you’ll need to bring this delightful Mediterranean olive oil cake to life:

* 2 cups all-purpose flour (260 grams) – Provides the structure for the cake.
* 1 teaspoon baking powder – Helps the cake rise and become light and airy.
* ½ teaspoon baking soda – Reacts with the acidity of the lemon juice to further leaven the cake.

* ½ teaspoon kosher salt – Enhances the flavors of all the other ingredients.
* 1 ¼ cups granulated sugar – Adds sweetness and contributes to the tender crumb.
* 3 large eggs – Bind the ingredients together and add richness and moisture.

* ¾ cup olive oil – This is the star ingredient! Use a good quality extra virgin olive oil for the best flavor, but don’t go overboard with a peppery variety. Look for a mild, fruity olive oil.
* 2 large lemons, zested and juiced (about ⅓ cup juice and 2 tablespoons zest) – Provides the quintessential lemon flavor and aroma. Freshly squeezed juice and zest are essential!
* ¾ cup milk (2% or whole) – Adds moisture and helps to create a smooth batter.

* Powdered sugar for dusting (optional) – Adds a touch of sweetness and a beautiful finishing touch.

Step-by-Step Instructions

Follow these simple steps to bake your perfect Italian Lemon Olive Oil Cake:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. A springform pan works well, but is not required. You can also use baking spray.

2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. This ensures the baking powder and soda are evenly distributed.
3. Whisk Wet Ingredients: In a separate bowl, whisk together the granulated sugar, eggs, olive oil, lemon zest, and lemon juice. Make sure the sugar is well combined.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. A few streaks of flour are ok!

5. Pour and Bake: Pour the batter into the prepared cake pan and spread evenly.
6. Bake Until Golden: Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on the cake, as baking times may vary slightly depending on your oven.
7. Cool Slightly: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. You don’t want to burn your hands!

8. Dust (Optional): Once completely cooled, dust with powdered sugar, if desired. You can also add a lemon glaze if you enjoy it sweeter.

Chef’s Tip: To enhance the lemon flavor, you can brush the warm cake with a simple syrup made from lemon juice and sugar.

Substitutions: For a gluten-free version, use a gluten-free all-purpose flour blend. For a dairy-free version, you can substitute the milk with almond milk or oat milk. To make it vegan, you need to substitute the eggs.

Shortcut: Use a store-bought lemon curd for an even richer lemon flavor. Swirl the lemon curd into the batter after pouring it into the pan.

Recipe Card Block (Quick Reference)

This Italian Lemon Olive Oil Cake is quick to prepare, with a prep time of around 15 minutes and a cook time of 35-40 minutes, making a total time of just under an hour. This recipe yields approximately 8 servings, with an approximate calorie count of 350 calories per serving.

Why This Recipe Works & Expert Tips

This recipe works perfectly because of the careful balance of ingredients. The olive oil provides a unique depth of flavor and incredible moisture, while the lemon zest and juice add brightness. The baking powder and baking soda work together to create a light and airy crumb.

Here are some expert tips to ensure your cake is a success:

* Use high-quality olive oil: The better the olive oil, the better the flavor of the cake.
* Don’t overmix: Overmixing can result in a tough cake. Mix until just combined.

* Zest the lemon before juicing: It’s much easier to zest a whole lemon than a juiced one!
* Let the cake cool completely before dusting: This will prevent the powdered sugar from melting.
* Add a pinch of rosemary: For an extra layer of flavor, add a teaspoon of finely chopped fresh rosemary to the batter.

* The high-quality lemon is just as impartant as high-quality olive oil!.

This cake is not only delicious but also incredibly versatile, making it an easy comfort food for family dinners, elegant brunches, or a simple afternoon treat.

Storage, Freezing, and Reheating Tips

* Storage: Store leftover Italian Lemon Olive Oil Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Keeping it in the fridge will help this moist olive oil dessert even more moist!

* Freezing: You can freeze the cake, either whole or in slices, for up to 2 months. Wrap it tightly in plastic wrap and then in foil.

* Reheating: Thaw the cake at room temperature before serving. You can gently warm individual slices in the microwave for a few seconds for a more warm and comforting experience.

People Also Ask: Italian Lemon Olive Oil Cake

What is olive oil cake made of?

Olive oil cake is primarily made of flour, sugar, eggs, olive oil, and a leavening agent like baking powder. It often includes flavorings like lemon zest, orange zest, or other citrus fruits. The specific ingredients and their proportions can vary based on the recipe, but those are the core elements.

Unlike traditional cakes that rely on butter for richness and moisture, olive oil cake uses olive oil as the main source of fat. Some recipes omit extra butter altogether, whereas others include it.This change gives the cake a moist texture and subtle flavor. This makes the end results a moist and delicious recipe.

What does olive oil cake taste like?

Olive oil cake has a unique and distinct taste that differs from cakes made with butter. It is typically described as moist and tender, with a delicate crumb and a subtle, fruity flavor from the olive oil. This flavor can be more prominent depending on the type and quality of olive oil used. Many recipes also include citrus zest or juice, which adds a bright, tangy dimension to the overall flavor profile.

The sweetness of the cake is balanced by the gentle bitterness of the olive oil, creating a complex and satisfying taste experience that many people find particularly appealing. For this reason, it can be different for everyone.

Why is olive oil cake so good?

Olive oil cake is exceptionally delicious for several reasons. Firstly, the olive oil contributes to an unmatched level of moisture, keeping the cake soft and tender for days. Secondly, the flavor profile is unique and sophisticated, as the olive oil imparts a subtle fruitiness that complements other ingredients like citrus or nuts. Additionally, olive oil cake tends to be less dense than traditional butter-based cakes, making it lighter and more enjoyable to eat.

This results in a perfect balance of flavor and texture, making it a favorite among those seeking a healthier yet still decadent dessert option. All of this combines for the perfect flavour profile.

Can you substitute olive oil for butter in cake?

Yes, you can definitely substitute olive oil for butter in cake recipes, but be aware of potential differences in taste and texture. Olive oil will impart a distinct flavor to the cake, so it’s best to use a good-quality, mild-flavored extra virgin olive oil to avoid overpowering the other ingredients. For texture, olive oil generally results in a moister cake with a finer crumb compared to butter.

The ratio for substitution typically ranges from 3/4 cup to 1 cup of olive oil for every cup of butter called for in the recipe, depending on the desired outcome. Be sure to adjust baking times accordingly, watching that the cake does not over-bake.

Conclusion: Italian Lemon Olive Oil Cake

Ready to experience the magic of this Italian Lemon Olive Oil Cake? We encourage you to give this recipe a try and share your results with us! Whether you’re an experienced baker or just starting out, this cake is simple enough for anyone to master. We’re confident that you’ll love the bright, zesty flavor and the incredibly moist texture.

Don’t forget to leave a comment below and let us know how your cake turned out! We’d love to hear your feedback and see your creations. Happy baking, and we can’t wait to hear from you!