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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 320
A bright and moist cake infused with fresh lemon zest and juice, drizzled with fragrant olive oil for a delightful treat.

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 in a separate bowl.
  • Combine wet and dry, alternating with milk, then pour into the pan.
  • Bake for about 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. Store leftovers in an airtight container.
Calories: 320kcal
Cost: $15
Course: Dessert
Cuisine: Italian
Keyword: cake, lemon, olive oil