If you are on the hunt for a delightful citrusy treat that embodies both simplicity and elegance, this Italian Lemon Cake Recipe is absolutely the answer. Bursting with the bright, tangy zing of fresh lemon combined with the subtle richness of extra virgin olive oil, this cake feels like a little slice of sunshine on your plate. Each bite offers a tender crumb and just the right balance of sweet and tart, making it perfect for afternoon tea, a light dessert, or any occasion that deserves a touch of Italian charm.
Ingredients You’ll Need
The beauty of this Italian Lemon Cake Recipe is how straightforward yet essential the ingredients are. Each one plays a crucial role, contributing to the moist texture, fresh flavor, or delicate crumb that makes the cake so special.
- 3 eggs (at room temperature): Provides structure and richness while helping the cake rise beautifully.
- 1 cup granulated sugar (200 grams): Sweetens the cake just right without overpowering the lemon zest.
- ¾ cup extra virgin olive oil (180 mls): Adds moistness and a subtle fruity flavor, a hallmark of authentic Italian baking.
- ⅔ cup whole milk: Keeps the crumb tender and delicate, balancing the lemon’s acidity.
- Finely grated zest of one lemon: Infuses vibrant citrus aroma and flavor throughout the cake.
- ¼ cup lemon juice (60 mls): Brings a fresh, bright tang that makes every bite pop.
- 2 cups all-purpose flour (250 grams): The foundation that creates the cake’s soft, yet sturdy texture.
- 2 ½ teaspoons baking powder: Ensures a nice rise and light crumb.
- ½ teaspoon salt: Enhances all the flavors, balancing the sweetness and zest.
How to Make Italian Lemon Cake Recipe
Step 1: Preheat and Prepare Your Pan
First things first, set your oven to 350ºF (180ºC) to make sure it’s ready when your batter is mixed. Then, coat an 8-inch round cake pan with extra virgin olive oil. This step isn’t just about preventing sticking; it adds a little extra moisture and subtle flavor to the crust. Don’t forget to line the base with parchment paper to make flipping the cake out easier later on.
Step 2: Mix Dry Ingredients
Combine your flour, baking powder, and salt by either whisking or sifting them together. This ensures the raising agent is evenly distributed, so your cake rises consistently. Pro tip: measuring flour correctly is key here—spoon it lightly into your measuring cup and level it off to avoid a dense cake.
Step 3: Beat Eggs and Sugar
In a separate bowl, use a hand mixer or stand mixer to beat the eggs and sugar on high for about 4 minutes. You want a thick, creamy mixture that’s pale in color. This airy base is what gives your cake lightness and a lovely texture.
Step 4: Add Wet Ingredients
Switch your mixer to medium speed and slowly drizzle in the olive oil. Follow immediately with the milk, then lemon juice, and finally the finely grated lemon zest. The gradual addition helps everything combine smoothly, creating an irresistible lemony batter that smells heavenly.
Step 5: Incorporate the Flour Mixture
With the mixer on low, gently add the dry ingredients to the wet mixture. Once combined, increase the speed to medium and beat just 30 seconds to a minute until smooth. Avoid overmixing to keep the crumb light and tender. The batter should be silky with no lumps.
Step 6: Bake Until Perfect
Pour the batter into your prepared pan and place it in the oven. Bake for 40 to 45 minutes until the cake has risen well, is golden brown on top, and starts to pull away from the pan edges. A skewer inserted into the center should come out clean. If the top browns too quickly, tent it loosely with foil to prevent burning.
Step 7: Cool and Finish
Allow the cake to cool in the pan for about 5 minutes, then carefully turn it out onto a wire rack to cool completely. Once cooled, dust generously with powdered sugar to add a pretty finishing touch that also gives a hint of sweetness with every bite.
How to Serve Italian Lemon Cake Recipe
Garnishes
Giving your Italian Lemon Cake Recipe a bit of a finishing flair is so easy. Fresh lemon slices or a few sprigs of mint on top make for a stunning presentation. You can also zest a bit more lemon over the powdered sugar dusting for vibrant color and extra zing.
Side Dishes
This cake pairs wonderfully with a dollop of fresh whipped cream or mascarpone cheese to add creaminess that complements the tang of the lemon. For a simple yet elegant touch, serve with fresh berries, which add sweetness and a pop of color to your plate.
Creative Ways to Present
Think beyond the traditional slice! Serve this cake cut into wedges alongside a scoop of lemon or vanilla gelato for a refreshing dessert. You can also layer slices with lemon curd and whipped cream for a quick and impressive trifle dish that brings new life to this classic recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Italian Lemon Cake Recipe in an airtight container at room temperature for up to 3 days. Keeping it airtight ensures the cake stays moist and fresh, preventing it from drying out.
Freezing
You can freeze the cake whole or in slices by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It will keep for up to 2 months. When you want to enjoy it, thaw overnight in the fridge or for a few hours at room temperature.
Reheating
To enjoy the cake warm, gently reheat slices in the microwave for about 15 seconds or until just warmed through. This brings out the olive oil’s subtle richness and awakens the lemon flavors beautifully.
FAQs
Can I substitute the olive oil with butter in this Italian Lemon Cake Recipe?
While butter can be used, the olive oil is integral to the moist texture and unique flavor profile that makes this cake stand out. Butter may produce a denser result and change the cake’s characteristic taste.
Why is extra virgin olive oil used instead of regular oil?
Extra virgin olive oil adds a subtle fruity undertone that pairs beautifully with lemon. It also contributes to the moist crumb and adds a touch of traditional Italian authenticity.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best texture. Keep an eye on the baking time as it may vary slightly.
What is the best way to measure lemon zest?
Use a microplane or fine grater to zest just the outer yellow part of the lemon, avoiding the white pith underneath, which can be bitter. Freshly grated zest delivers the brightest flavor.
How long will the cake keep fresh at room temperature?
This cake tastes best within 2 to 3 days when stored in an airtight container away from heat and direct sunlight. Beyond that, it might start to dry out.
Final Thoughts
There is something truly special about this Italian Lemon Cake Recipe that makes it a kitchen favorite. Its bright lemon flavor paired with the silky olive oil creates a beautiful balance that’s both refreshing and comforting. Whether you’re baking for company or just because, this cake is a guaranteed crowd-pleaser. So don’t hesitate—grab your ingredients, and let this cake bring a little sunshine into your home.
Print
Italian Lemon Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Lemon Cake is a moist, light, and flavorful dessert that balances the freshness of lemon zest and juice with the rich texture of olive oil. Perfect for a spring or summer treat, this easy-to-make cake combines simple pantry ingredients and is perfect for serving with coffee or as a refreshing dessert.
Ingredients
Wet Ingredients
- 3 eggs (at room temperature)
- 1 cup granulated sugar (200 grams)
- ¾ cup extra virgin olive oil (180 mls plus extra for the cake pan)
- â…” cup whole milk
- ¼ cup lemon juice (60 mls)
- finely grated zest of one lemon
Dry Ingredients
- 2 cups all purpose flour (250 grams)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350ºF (180ºC) to ensure it reaches the right temperature for even baking.
- Prepare the Cake Pan: Lightly coat an 8-inch (20cm) round cake pan with extra virgin olive oil, then line the base with parchment paper to prevent sticking.
- Mix Dry Ingredients: Whisk together the flour, baking powder, and salt in a bowl to ensure they are evenly combined.
- Beat Eggs and Sugar: Using a hand-held or stand mixer, beat the eggs and granulated sugar on high speed for 4 minutes until the mixture becomes thick, light, and creamy.
- Add Wet Ingredients: Reduce the mixer speed to medium and slowly drizzle in the olive oil, then add the milk, lemon juice, and lemon zest, mixing until incorporated.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add in the flour mixture. Then increase to medium speed and beat for 30 seconds to 1 minute until the batter is smooth and free of lumps. Be careful not to overbeat.
- Pour and Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 40-45 minutes until the cake is well-risen, browned on top, and starting to pull away from the pan sides. Test doneness with a skewer that should come out clean. If the cake browns too quickly, cover loosely with foil.
- Cool the Cake: Remove from oven and cool for 5 minutes in the pan. Then carefully turn the cake out onto a wire rack to cool completely.
- Serve: Once cooled, dust the cake with powdered sugar and serve.
Notes
- Note 1: Use extra virgin olive oil both in the batter and to grease the pan. It adds a unique flavor and moistness to the cake.
- Note 2: Whole milk helps keep the cake rich but you can substitute with a milk alternative if needed.
- Note 3: Use fresh lemon zest for the best flavor; avoid the white pith as it is bitter.
- Note 4: Measure flour correctly—sift and spoon flour into the measuring cup rather than scooping directly for the most accurate amount to avoid a dense cake.
