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–+ servings

Italian Lemon Olive Oil Cake (Simple & Moist)

A bright, moist Italian lemon olive oil cake with the perfect balance of citrus flavors. So simple to make—no icing needed!
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Italian
Servings: 10

* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

  • 23 cm (9-inch) cake tin, springform recommended
  • citrus zester, microplane or box grater

Ingredients
 

  • 1 tbsp lemon zest, tightly packed (about 2 large lemons)
  • 250 g (1 cup + 2 tbsp) granulated sugar
  • 225 g (1 ¾ cups) plain flour, spooned and levelled if using cups
  • ¼ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • 2 eggs, room temperature
  • 170 ml (⅔ cup) extra virgin olive oil, see notes
  • 45 ml lemon juice, freshly squeezed (about 1 large lemon)
  • 1 tsp vanilla extract
  • 170 ml (⅔ cup) full cream milk, sub with unsweetened almond milk
  • icing sugar for dusting, optional

Instructions

  • Preheat the oven to 180℃ (160℃ fan/350℉) and line the bottom of a 23 cm (9-inch) round cake tin with parchment paper. Grease the sides well with olive oil.
  • In a large mixing bowl, use clean hands to massage the lemon zest into the granulated sugar. Set aside while you prepare the dry ingredients.
  • In a second bowl, whisk together the flour, baking soda, baking powder and salt.
  • Whisk the eggs into the lemon-infused sugar until just combined. Drizzle in the olive oil, then add the lemon juice and vanilla extract. Whisk everything together until smooth.
  • Add half the dry ingredients to the wet ingredients and gently whisk. Add half the milk, and repeat. Be careful not to overmix.
  • Pour the batter into your lined cake tin and firmly tap the tin on the counter a couple of times to knock out any large air bubbles. Bake for 35 to 45 minutes, or until a toothpick inserted into the centre comes out clean. The edges should be a light golden brown and there may be some cracking on top.
  • Let cool in the tin for 15 minutes. Run a knife around perimeter and release the cake from the tin. Move to a cooling rack and let cool completely.
  • Dust the cake generously with powdered sugar, and serve with a dollop of chantilly cream. Enjoy!

Notes

  1. What kind of olive oil should I use? I recommend using a high-quality extra virgin olive oil with a pleasant, mild flavour. Avoid cheap refined oils and anything with an intense or bitter flavour, as it will overpower the lemon.
  2. Garnish options: This cake is quite sophisticated and beautiful as is. However, if you want to step it up a notch, garnish with candied lemon peel, edible flowers, and/or fresh berries.
  3. Storage instructions: This cake will stay moist for up to 4 days stored in an airtight container at room temperature. I recommend placing a piece of parchment paper underneath the cake to prevent sticking. The cake can also be frozen for up to 3 months. Before freezing, wrap tightly in cling film, then place in an airtight container or freezer bag.

Nutrition

Calories: 341kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 198mg | Potassium: 70mg | Fiber: 1g | Sugar: 26g | Vitamin A: 77IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
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