Description
This Italian Lemon Olive Oil Cake is light, moist, and beautifully fragrant with fresh lemon zest and rich olive oil. Inspired by classic Italian baking, this rustic cake is simple yet elegant, perfect for brunch, dessert, or an afternoon coffee break. Finished with a dusting of powdered sugar, it’s a timeless treat that never disappoints.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the sugar and eggs until pale and slightly thickened.
- Slowly whisk in the olive oil, followed by the lemon zest, lemon juice, and milk.
- Add the dry ingredients to the wet ingredients and gently mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Tips & Storage: Use a good-quality olive oil for the best flavor. You can substitute orange for lemon for a variation. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: italian lemon cake, olive oil cake, lemon dessert, italian baking