Discover the Magic of Italian Lemon Olive Oil Cake
Discover the Magic of Italian Lemon Olive Oil Cake is a delightful dessert that combines the richness of olive oil with the brightness of lemons.
Equipment
- 9-inch round springform pan
- Mixing Bowls
- whisk
- Measuring cups
- Measuring spoons
- parchment paper
- wire rack
- toothpick
Ingredients
For the Cake
- 2 cups all-purpose flour the backbone of your cake, creating a soft texture.
- 1 teaspoon baking powder ensures your cake rises beautifully.
- ½ teaspoon baking soda adds extra lift, especially paired with the acidic lemon juice.
- ½ teaspoon kosher salt enhances the sweetness and balances flavors.
- 1 ¼ cups granulated sugar brings sweetness and helps to create that tender crumb.
- 3 large eggs bind everything together and add moisture.
- ¾ cup olive oil infuses a rich flavor while keeping the cake moist.
- 2 large lemons zested and juiced, around ⅓ cup juice and 2 tablespoons zest.
- ¾ cup milk (2% or whole) contributes to the cake's rich and tender texture.
For Dusting
- powdered sugar optional, for a sweet finish that adds a charming touch when serving.
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9-inch round springform pan with nonstick spray and line the bottom with a parchment round; set aside for easy cake removal.
- Whisk together the dry ingredients: In a bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt.
- Mix the wet ingredients: In a separate large bowl, whisk together 1 ¼ cups of granulated sugar, 3 large eggs, and ¾ cup of olive oil until just combined. Then, add in the zest and juice of 2 large lemons, mixing until smooth and fragrant.
- Combine the dry and wet mixtures: Gradually stir in a third of the dry ingredients, then half of the ¾ cup of milk, repeating until just combined. Be careful not to overmix!
- Pour the batter into the prepared cake pan. Bake in your preheated oven for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, gently run a sharp knife around the edge to loosen it from the collar, remove the collar, and let the cake cool completely. Dust with powdered sugar before serving for a lovely finish.
Nutrition
Serving: 1sliceCalories: 230kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 1IUVitamin C: 7mgCalcium: 3mgIron: 5mg
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