Authentic Lemon Olive Oil Cake

Name: Authentic Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 serving
Ingredients: 300 g (10.5 oz or 1 ¾ cups + 2 tbsp) of 00 flour (fine Italian flour) or all purpose flour; 3 tsp baking powder; a pinch of salt; 3 eggs; 180 g (¾ cup + 2 tbsp) of sugar; 100 ml (3.3 oz or 5 ½ tbsp) of olive oil; 100 ml (3.3 oz or 5 ½ tbsp) of milk; Grated zest of 2 lemons; 3 tbsp fresh lemon juice; Powdered Sugar for decoration(optional)

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6
Course
Dessert, Cake
Cuisine
Mediterranean, Italian

Authentic Lemon Olive Oil Cake

Samara Cline

Report

This delicious olive oil cake has a rich flavor,subtly sweet, with a touch of citrus and a light and fluffy texture.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

300 g (10.5 oz or 1 ¾ cups + 2 tbsp) of 00 flour (fine Italian flour) or all purpose flour
3 tsp baking powder
a pinch of salt
3 eggs
180 g (¾ cup + 2 tbsp) of sugar
100 ml (3.3 oz or 5 ½ tbsp) of olive oil
100 ml (3.3 oz or 5 ½ tbsp) of milk
Grated zest of 2 lemons
3 tbsp fresh lemon juice
Powdered Sugar for decoration(optional)

Add to Shopping List

Instructions

Preheat the oven at 350 F (180 C).
Grease an 8-9 inch (see notes below) springform pan, including sides with olive oil. Sprinkle the base of the pan with granulated sugar (about ½ teaspoon). Set aside.
In a medium sized bowl, add the flour, baking powder, and a pinch of salt. Mix and set aside.
In a large bowl using a hand mixer whip the eggs for 3-4 minutes until thick, than add the sugar and mix for another 2-3 minutes.
Add the olive oil, milk, and lemon juice and lemon zest and mix until everything is well incorporated.
Add the dry ingredients gradually to the wet mixture mixing on low speed until all ingredients are incorporated. Do not overmix.
Empty the mixture in the prepared cake pan, smoothing the surface so that it is even. Sprinkle ½ tsp granulated sugar on the surface.
Place the cake in the oven and lower the temperature to 340 F (170 C).
Bake for 30-35 minutes. Check doneness with a toothpick. Insert a wooden toothpick near the center of the cake, toothpick should come out clean when cake is ready.
Remove from the oven and let it cool for 15 minutes.
Remove ring from pan. Let it cool completely. Optionally you can sprinkle with a bit of powdered sugar.

Notes

Cake Pan Size
I used an 8 inch (20 cm pan) and made a nice taller cake. You can also use 9 inch (22 cm) pan, it will be slightly shorter cake and you reduce baking time by a few minutes. If you are using a wider pan, start checking for doneness at 25 minutes.
Storing and Freezing Olive Oil Cake
Store olive oil cake wrapped tightly in plastic wrap for up to 4 days. To freeze, wrap in plastic wrap and then wrap in aluminum foil and freeze for up to 3 months.