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Italian Lemon Olive Oil Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 pieces
Calories 350
A bright and moist cake infused with fresh lemon zest and juice, drizzled with olive oil for a rich flavor.

Ingredients

Dry ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Wet ingredients

  • 1 ¼ cups granulated sugar
  • 3 large eggs
  • ¾ cup olive oil
  • 2 large lemons, zested and juiced (about ⅓ cup juice and 2 tablespoons zest)
  • ¾ cup milk ((2% or whole))

Optional topping

  • for dusting powdered sugar (for dusting (optional))

Instructions 

  • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line with parchment.
  • Mix dry ingredients in a bowl. Whisk wet ingredients, then combine with dry, alternating with milk.
  • Pour batter into pan and bake for 60 minutes until a toothpick comes out clean. Cover with foil if browning too quickly.
  • Cool in pan for 15 minutes, then remove and cool completely. Dust with powdered sugar before serving.

Notes

Use fresh lemons for the best flavor.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Italian
Keyword: lemon