Italian Lemon Olive Oil Cake Recipe

The best thing to eat with coffee or espresso is a moist and tasty Italian Lemon Olive Oil Cake. Add a little powdered sugar or whipped cream to the top to finish.

– 2 cups all purpose flour (260 grams) – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon kosher salt – 1 ¼ cups granulated sugar – 3 large egg – ¾ cup olive oil – 2 large lemons, zested and juiced (about ⅓ cup juice and 2 tablespoons zest) – ¾ cup milk (2% or whole) – powdered sugar for dusting (optional)



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Warm the oven up to 350 degrees. Spray nonstick cooking spray on a 9-inch round springform pan and line it with a round piece of parchment paper. 

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Set the pan away. Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk. Set this bowl away.

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Whisk sugar, eggs, and olive oil in another large basin. Mix lemon zest and juice well. Start with a third of the dry ingredients. Mix in half the milk. Finish with flour.

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Fry batter. A toothpick inserted in the middle should come out clean after baking the cake on the center rack for an hour in a preheated oven. The top may brown quickly, so cover the cake.

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Wait 15 minutes to cool the cake on a wire rack in the pan. Cut the cake from the pan's collar with a sharp knife and remove. Cool completely. Dust with powdered sugar before serving.

Also See

Ricotta Pie Recipe