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
Scale
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.
