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5.0 from 3 votes

Authentic Lemon Olive Oil Cake

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

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

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)

Instructions

    Cup of Yum
  1. Preheat the oven at 350 F (180 C).
  2. 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.
  3. In a medium sized bowl, add the flour, baking powder, and a pinch of salt. Mix and set aside.
  4. 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.
  5. Add the olive oil, milk, and lemon juice and lemon zest and mix until everything is well incorporated.
  6. Add the dry ingredients gradually to the wet mixture mixing on low speed until all ingredients are incorporated. Do not overmix.
  7. Empty the mixture in the prepared cake pan, smoothing the surface so that it is even. Sprinkle ½ tsp granulated sugar on the surface.
  8. Place the cake in the oven and lower the temperature to 340 F (170 C).
  9. 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.
  10. Remove from the oven and let it cool for 15 minutes.
  11. 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.