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Italian Lemon Olive Oil Cake

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
  • 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