Italian Lemon Olive Oil Cake

Italian Lemon Olive Oil Cake offers a slice of sunshine from Italy, perfect for those who appreciate a delightful dessert. This cake celebrates the rich and soulful culture of Italian baking, combining the moist texture that comes from extra virgin olive oil with the refreshing zing of fresh lemons. As you slice into this cake, you’ll notice its tender crumb and vibrant flavor that beckons you to take another bite. Whether it’s to mark a special occasion or simply to treat yourself, this cake is just the thing to elevate your dessert game.

Baking isn’t just about following a recipe—it’s about enjoying the process. So, let’s roll up our sleeves and make something magical together! With only a handful of ingredients and easy-to-follow steps, you’ll be amazed by how simple it is to create a cake that tastes like it came straight from a quaint Italian bakery. So, gather your supplies and let’s get started on this cheerful adventure through flavors!

What is Italian Lemon Olive Oil Cake

Italian Lemon Olive Oil Cake is a delightful dessert hailing from Italy, known for its moist texture and refreshing citrus flavor. This cake elegantly combines the richness of extra virgin olive oil with the zesty brightness of lemons, making it an appealing treat for any occasion.

Why You’ll Love This Italian Lemon Olive Oil Cake

This cake stands out due to its moist consistency and light yet rich flavor profile. The use of olive oil not only adds a distinct taste but also creates a tender crumb that melts in your mouth. Plus, it’s simple to make, ensuring that both novice and experienced bakers can enjoy creating this charming dessert. It’s a wonderful way to celebrate the flavors of Italy, evoking a sense of belonging with each delicious bite.

Ingredients for Italian Lemon Olive Oil Cake

To whip up this scrumptious Italian Lemon Olive Oil Cake, gather the following ingredients:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 ¼ cups granulated white sugar
• 3 large eggs
• 1 cup extra virgin olive oil
• ½ cup whole milk
• 2 tablespoons finely grated lemon zest
• ¼ cup fresh lemon juice (juice of about 3 lemons)

How to Make Italian Lemon Olive Oil Cake

Now that you have your ingredients, let’s get into the fun part! With a little bit of patience and love, you’ll have a delightful Olive Oil Cake to share.

Preheat and Prepare the Pan

First things first: Preheat your oven to 350°F (175°C). While that’s warming up, grease a 9-inch springform pan with olive oil, and line the bottom with parchment paper. Greasing the top side of the parchment ensures the cake will pop out easily after baking.

Mix Dry Ingredients

Next, take a medium bowl and whisk together the flour, baking powder, baking soda, and sea salt. Setting this sweet mixture aside helps keep everything organized as you prepare the wet components.

Beat Sugar and Eggs

In a larger mixing bowl, grab your handheld mixer and beat the sugar and eggs together on medium speed for about 3-4 minutes. The goal here is to achieve a pale and fluffy mixture. This step is essential for incorporating air, which plays a crucial role in ensuring a light texture in the final cake.

Combine Wet Ingredients

It’s time to make things interesting! Gradually mix in the olive oil, whole milk, lemon zest, and fresh lemon juice into the egg-sugar combination. Stir slowly until everything is well combined, creating a beautiful blend of flavors.

Integrate Dry and Wet Ingredients

This is where the magic happens! Pour the dry ingredients into the wet mixture. Gently fold everything until just combined. Remember, it’s okay if you see a few lumps. Overmixing can lead to a dense cake, and we want it light and airy!

Bake the Cake

Now, pour the batter into the prepared springform pan, smoothing the top with a spatula. Pop it in the preheated oven and bake for 45-50 minutes. The cake is ready when a toothpick inserted into the center comes out clean. The aroma as it bakes adds to the anticipation in your kitchen!

Cool and Serve

After baking, allow the cake to cool in the pan for about 10-15 minutes. Then, gently transfer it to a wire rack to cool completely. You can serve it plain or dust it with powdered sugar. Lemon slices on top add a lovely touch!

Serving Suggestions

This Italian Lemon Olive Oil Cake can be enjoyed as a delightful dessert with coffee or tea. It’s refreshing on its own, but you can elevate your experience by pairing it with fresh berries or a dollop of whipped cream. The combination is heavenly!

Tips for Success

• Use high-quality extra virgin olive oil for the best flavor.
• Ensure that your eggs are at room temperature for better incorporation.
• Don’t skip the parchment paper; it’s key for easy removal from the pan.

Variations

Feel free to experiment! You can add poppy seeds for a delightful crunch or incorporate herbs like rosemary for an aromatic twist. Every variation will bring its unique charm to the cake.

Storage Tips

If you have any leftovers (which might be a stretch since it’s so good!), store them in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, though note that the texture might slightly change.

Pairing Ideas

This cake pairs wonderfully with a chilled glass of Prosecco or a refreshing herbal tea. The tartness of the cake complements a variety of beverages, making it a versatile dessert choice. Your friends will love the pairing if you host a gathering!

FAQs

1. Can I use regular olive oil instead of extra virgin?
Yes, but extra virgin olive oil provides a richer flavor and better quality.

2. How can I tell when the cake is done baking?
A toothpick inserted into the center should come out clean or with a few moist crumbs attached.

3. Can I freeze the Italian Lemon Olive Oil Cake?
Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing for up to three months.

4. Is it necessary to use lemon zest?
Yes, lemon zest adds a vibrant flavor that elevates the cake; it’s best not to skip it.

5. Can I add frosting to this cake?
While it’s delicious on its own, you can top it with a light lemon glaze for extra sweetness.

Enjoy making this Italian Lemon Olive Oil Cake that embodies simplicity and elegance. Its refreshing flavors and delightful texture will surely become a favorite in your home, bringing a touch of Italy right to your table.

More Easy Desserts & Sweets Recipes:

• Coconut Icebox Cake
• Easter No-Bake Mini Egg Cheesecake
• Vegan Gluten-Free Carrot Cake
• Carrot Cake Bars

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Italian Lemon Olive Oil Cake

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This Italian Lemon Olive Oil Cake combines zesty lemons with rich olive oil for a moist and flavorful dessert. It’s easy to make and perfect for any celebration.

• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 ¼ cups granulated white sugar
• 3 large eggs
• 1 cup extra virgin olive oil
• ½ cup whole milk
• 2 tablespoons finely grated lemon zest
• ¼ cup fresh lemon juice (juice of about 3 lemons)

Instructions

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line with parchment.
• Whisk together the flour, baking powder, baking soda, and sea salt in a medium bowl.
• Beat sugar and eggs on medium speed until pale and fluffy, about 3-4 minutes.
• Mix in olive oil, whole milk, lemon zest, and lemon juice into the egg-sugar mixture.
• Fold the dry ingredients into the wet mixture until just combined.
• Pour batter into the prepared pan and bake for 45-50 minutes until a toothpick comes out clean.
• Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Notes

Use high-quality extra virgin olive oil for the best flavor.
Ensure eggs are at room temperature for better incorporation.
Do not skip the parchment paper for easy removal.

• Author: Rachael
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Calories: 320
• Sugar: 20
• Sodium: 200
• Fat: 18
• Saturated Fat: 2.5
• Unsaturated Fat: 15
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 1
• Protein: 4
• Cholesterol: 75