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Italian Lemon Olive Oil Cake

A rustic, incredibly moist cake made with fruity olive oil and fresh lemons. Perfect for afternoon tea, it stays soft for days and requires no frosting.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Dessert, Tea Time
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

The Cake Batter
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 3 eggs large, room temperature
  • 0.75 cup extra virgin olive oil fruity quality
  • 0.5 cup whole milk or plain yogurt
  • 2 tbsp lemon zest freshly grated
  • 0.25 cup lemon juice freshly squeezed
  • 1 tsp vanilla extract
Garnish
  • 2 tbsp powdered sugar for dusting

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Microplane or Zester

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line the bottom with parchment paper.
  2. In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until fragrant.
  3. Whisk in eggs until pale. Slowly stream in olive oil while whisking to emulsify. Add milk, lemon juice, and vanilla.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Fold into the wet ingredients until just combined.
  5. Pour batter into pan and bake for 40-50 minutes, or until a tester comes out clean.
  6. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  7. Dust generously with powdered sugar before serving.

Notes

Use a fruity olive oil, not a peppery one. The cake keeps well for up to 5 days in an airtight container.