Lemon olive oil cake is an absolutely delicious, super moist, sweet and tender dessert. This is the best Italian lemon cake recipe from scratch!
When you're short on time but want an impressive dessert, this Italian lemon cake recipe is a must try!
Unlike tiramisu and other Italian desserts that can be heavy and too filling, a lemon olive oil cake is the perfect choice! Olive oil cake has a rich flavor and dense crumb, but thanks to the zest in this lemon cake recipe, the dessert is lighter in texture and brighter in flavor!
Why You'll Love This Cake Recipe:
Here are some reasons it's a favorite for us:
- Moist and tender crumb. The oil helps to keep the cake moist and tender, so it's melt-in-your-mouth delicious.
- No layering or frosting necessary. This is a single layer Italian lemon cake, and the flavor is so delicious, it's perfect without frosting.
- Great for any occasion. This versatile recipe makes a beautiful dessert for a wedding or baby shower, and the lemon flavor is perfect for spring holidays like Easter and Mother's Day. Of course, it's great as an anytime dessert, too.
- Best of all, the batter comes together quickly and easily, with simple ingredients you may already have in your pantry!
Ingredients
To make this Italian lemon cake recipe, you'll need:
- all purpose flour - Some people like to use cake flour, but for this recipe, all-purpose creates a stronger structure to hold the weight of the olive oil.
- leaveners- single acting baking powder and baking soda: Baking powder creates air bubbles that give your baked goods a light and airy texture. Baking soda is what helps the cake to rise.
- kosher or sea salt
- granulated white sugar
- large eggs
- extra virgin olive oil - Because this ingredient is so important to the overall flavor of the cake, it's important to use the best quality you can afford.
- whole milk
- lemon zest and lemon juice
Ingredient Substitutions
All Purpose Flour: We haven't tested this with other flours but using a gluten-free all-purpose flour blend should work fine.
Milk: You can substitute whole milk with half and half, or a dairy-free alternative, like almond milk. Whole milk is recommended because of the higher fat content.
Sugar: To reduce the calories, you can substitute the granulated sugar with any brand of cup-for-cup granulated sugar substitute.
Lemon Juice/Lemon Zest: You can substitute other citrus fruits such as oranges or grapefruits for lemon to create different flavor variations.
How to Make Lemon Olive Oil Cake
- Combine wet ingredients in a bowl. Beat the sugar and eggs together using an electric mixer on medium speed. Then, add the olive oil, milk, lemon zest, and lemon juice, beating them in on medium speed.
- Measure dry ingredients into a separate bowl, and whisk to combine.
- Add the dry ingredients to the bowl of wet ingredients, then mix, just until just combined.
- Transfer batter to a springform pan. Pour the batter into a greased springform pan, then bake in the oven at 350° F. for 45-50 minutes.
- Allow the cake to cool in the pan. Wait 10-15 minutes before turning it out onto a wire rack to cool completely.
Serving Suggestions
This dessert is best served with a simple and light dusting of powdered sugar and thin lemon slices for garnish. Another light option is to top it with fresh berries and/or whipped cream.
Or, you could use a light glaze, like the one in our lemon brownie recipe.
Liz's Tips For the Best Tasting Italian Lemon Cake
- Use the highest quality extra virgin olive oil you can afford. The higher the quality, the better the flavor of the olive oil cake will be.
- Avoid overmixing the ingredients, especially when adding the dry ingredients. If you over mix them, the consistency of the cake will be dry and crumbly.
- Remember to grease your springform pan. To further prevent the cake from sticking, line the inside bottom of the pan with a circle of parchment paper.
- Allow the cake to cool completely before adding powdered sugar or other garnishes.
Storing Leftovers
Storing: You can store your lemon olive oil cake at room temperature for up to 3 days, or in the refrigerator for up to a week.
Olive Oil Cake Recipe FAQs
The flavor of olive oil cake is described as fruity, slightly peppery, and with a hint of bitterness. Be sure to use high quality olive oil, so those flavors shine through!
It adds moisture, flavor, and creates a really rich texture.
Yes, you can freeze the lemon cake for up to 3 months. Wrap the cake tightly in plastic wrap and then in foil before freezing. If you plan to dust it with powdered sugar, wait to do so until after the dessert thaws out.
Other Delicious Lemon Desserts
Italian Lemon Olive Oil Cake
Ingredients
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups granulated 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 3 lemons
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with a basting brush and EVOO oil, cut out a 9-inch circle of parchment paper and place it in the bottom of the pan. Grease the top side with EVOO too, then set the pan aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the sugar and eggs together with a handheld mixer on medium speed for 3-4 minutes until pale and fluffy.
- Gradually mix in the olive oil, milk, lemon zest, and lemon juice in the large bowl until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, lumps are ok.
- Pour the batter into the prepared springform pan and bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then turn it out from the pan and transfer it to a wire rack to cool completely.
- Serve the cake plain, or once cooled, dust with powdered sugar and add lemon slices on top.
Notes
Liz's Tips for Success
- Use the highest quality extra virgin olive oil you can afford. The higher the quality, the better the flavor of the olive oil cake will be.
- Avoid overmixing the ingredients, especially when adding the dry ingredients. If you over mix them, the consistency of the cake will be dry and crumbly.
- Remember to grease your springform pan. To further prevent the cake from sticking, line the inside bottom of the pan with a circle of parchment paper.
- Allow the cake to cool completely before adding powdered sugar or other garnishes.
Toni
Going to give it a 5 star because I’m sure it is! Made this today but 45min in my oven was too long and it was over cooked. I expected it be dry and tasteless because of that but it wasn’t. Although the outside was overcooked, the inside was still moist and definitely worth eating. I will be making it again and checking it before 45 min.
Sandy
I do not own a springform pan. What size tube pan or other pan should I use? I’m concerned more about how many inches the two pan should be.
Liz @ Tasty Treats & Eats
I'm sorry but I haven't tested this in any other pan so I'm not sure. You could try making it in a 9 inch round cake pan, but it might be hard to get it out of the pan.