Lemon Olive Oil Cake
User Reviews
4.5
Lemon Olive Oil Cake
Description
This cake combines olive oil with eggs, whole milk, grated lemon zest, fresh lemon juice, Limoncello, lemon extract, and granulated sugar. Dry ingredients including flour, salt, baking powder, and baking soda are folded in gently to maintain the batter's thin consistency. The batter is poured into a parchment-lined and greased deep springform pan and baked at 325°F.
The low and slow baking process allows the cake to rise high and cook evenly, resulting in a moist crumb with pronounced lemon notes balanced by olive oil’s fruitiness. The center rises higher than typical cakes, creating a distinctive profile. Dusting with confectioners’ sugar adds subtle sweetness and an elegant finish.
Because of the pan’s depth and batter volume, a baking sheet underneath catches any leaks. The cake works well for dessert or teatime, offering a refined citrus flavor without heavy frosting.
Notes advise watching for a small patch that may darken during baking, which is normal, and mention recipe adaptation from an olive oil orange cake. The baking time varies between 60 to 75 minutes depending on ovens and conditions.
Ingredients
- 1 ⅓ cups extra-virgin olive oil
- 3 egg large
- 1 ¼ cups milk whole
- 1 ½ tablespoons lemon zest, grated
- ¼ cup lemon juice freshly squeezed
- ¼ cup limoncello Gran Marnier may be substituted
- 1 to 2 teaspoons lemon extract
- 1 ¾ cups granulated sugar
- 2 cups all-purpose flour 2 tablespoons
- 1 ½ teaspoons kosher salt or to taste
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- confectioners’ sugar for dusting
Instructions
- Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
- To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
- Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.
- Add the sugar and whisk to incorporate.
- Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don’t overmix. The batter in on the thin side; this is normal.
- Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
- Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
- Dust with confectioners’ sugar prior to serving. Cake will keep airtight at room temp for 1 week and although I haven't tried it, I think this cake would freeze very well for up to 3 months.
Notes
- Bake the cake at low heat for an extended time to ensure even cooking; start checking at 60 minutes.
- A small patch on top may darken early but does not affect flavor or doneness.
- The cake rises high, so use a deep 9-inch springform pan, not a regular shallow pan.
- Recipe is adapted from an olive oil orange cake and includes use of Limoncello; Gran Marnier can substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 420kcal | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 49mg | 16% |
| Sodium | 368mg | 15% |
| Sugar | 43g | 86% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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