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Moist Italian Lemon Olive Oil Cake: A Citrus Delight
If you’re craving a dessert that’s both light and decadent, the Moist Italian Lemon Olive Oil Cake is exactly what you need. Bursting with fresh lemon flavor and a subtle richness from high-quality olive oil, this cake is perfect for brunch, tea time, or a special occasion. Unlike heavier butter-based cakes, the olive oil keeps this cake incredibly tender and moist, giving each bite a delicate crumb and a bright, citrus aroma.
This recipe draws inspiration from traditional Italian baking, where olive oil often replaces butter to create lighter, aromatic cakes. Perfectly balanced sweetness, fresh lemon zest, and a hint of tang from lemon juice make this cake irresistible. Let’s explore the ingredients, step-by-step instructions, and some expert tips for achieving the ultimate lemon olive oil cake.
Ingredients
- All-purpose flour – 2 cups
- Baking powder – 2 tsp
- Baking soda – 0.5 tsp
- Salt – 0.5 tsp
- Granulated sugar – 1.5 cups
- Extra virgin olive oil – 0.75 cup
- Large eggs – 3
- Whole milk – 0.5 cup
- Fresh lemon juice – 0.25 cup
- Lemon zest – 2 tsp
- Vanilla extract – 1 tsp
Optional Glaze:
- Powdered sugar – 1 cup
- Lemon juice – 2–3 tbsp
- Lemon zest – 0.5 tsp
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper. This ensures easy removal and clean edges. - Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Combine Wet Ingredients
In a large mixing bowl, whisk together sugar and olive oil until fully combined. Add eggs one at a time, whisking until smooth. Stir in milk, lemon juice, lemon zest, and vanilla extract. - Combine Wet and Dry
Gradually fold dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake light and tender. - Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly springy. - Cool Completely
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents sogginess and maintains a tender crumb. - Optional Lemon Glaze
For added brightness, whisk powdered sugar with lemon juice and zest. Drizzle over the cooled cake for a glossy finish and extra citrus punch.
Tips for the Perfect Italian Lemon Olive Oil Cake
- Choose quality olive oil: A fruity, mild extra virgin olive oil enhances flavor without overpowering the cake.
- Room temperature eggs and milk: Helps the batter emulsify evenly, giving a smooth texture.
- Don’t overmix: Overmixing develops gluten, making the cake dense. Fold dry ingredients gently.
- Zest wisely: Only use the yellow part of the lemon peel for bright, citrus flavor without bitterness.
- Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.
Variations
- Lemon Almond Olive Oil Cake – Add 0.5 cup almond flour for extra nuttiness.
- Gluten-Free Option – Replace all-purpose flour with a gluten-free blend.
- Citrus Twist – Add orange zest along with lemon for a dual citrus flavor.
- Layered Cake – Bake as two thinner layers, add lemon cream or mascarpone frosting in between.
Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of Earl Grey tea for a classic Italian-inspired dessert experience.
- Garnish with candied lemon slices or fresh berries for a vibrant presentation.
Fun Facts & Cultural Context
Olive oil cakes are traditional in Italian baking, particularly in southern regions like Sicily. They are known for their moist crumb, subtle sweetness, and the healthy fats from olive oil. Lemon is a staple in Mediterranean desserts, often combined with olive oil, almonds, and citrus zest to create bright, aromatic flavors. Unlike butter cakes, olive oil cakes keep exceptionally well and can even improve in flavor after a day, allowing the citrus notes to fully meld.
