Description
Zesty Mediterranean magic blossoms in this Lemon Olive Oil Cake, where bright citrus notes dance with rich olive oil’s smooth embrace. Silky crumb and delicate flavor invite you to savor a slice of sunshine that transports palates straight to coastal Italian kitchens.
Ingredients
Scale
Main Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients:
- 1 cup extra virgin olive oil
- 3 eggs (room temperature)
- 1 ¼ cups whole milk
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons Limoncello or Grand Marnier
Finishing Ingredient:
- 1 tablespoon powdered sugar (for garnish)
Instructions
- Prepare the culinary workspace by heating the oven to 375°F (190°C) and thoroughly coating a 9-inch round cake pan with olive oil, ensuring complete surface coverage.
- Create a delicate dry ingredient foundation by whisking flour, salt, baking powder, and baking soda in a spacious mixing bowl, then set the mixture aside.
- Transform sugar, eggs, and lemon zest into a voluminous, pale cream by vigorously beating with an electric mixer for approximately 5 minutes, achieving a light and airy texture.
- Integrate olive oil into the egg mixture by gradually streaming it while continuing to mix for an additional 2 minutes, creating a smooth and consistent emulsion.
- Introduce liquid components including milk, lemon juice, and Limoncello (or Grand Marnier) to the batter, blending on low speed until harmoniously combined without aggressive stirring.
- Gently fold the reserved dry ingredients into the wet mixture, using delicate motions to maintain the batter’s airiness and prevent potential toughness.
- Transfer the silky batter into the prepared pan, spreading evenly, and bake for 45-48 minutes until a inserted toothpick emerges pristine and clean.
- Allow the cake to rest within the pan for 20 minutes, then carefully loosen edges with a knife before inverting onto a decorative plate or cake stand to cool completely.
- Finalize the presentation by dusting the cake with a delicate veil of powdered sugar, creating an elegant and inviting dessert ready to be savored.
Notes
- Choose a high-quality extra virgin olive oil for the best flavor and richness in the cake.
- Zest lemons carefully to avoid the bitter white pith, using only the bright yellow outer layer for maximum citrusy essence.
- Ensure eggs and milk are at room temperature to create a smoother, more even batter that rises perfectly.
- Swap Limoncello with orange liqueur or vanilla extract for different flavor variations that complement the citrus
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 8
- Calories: 430
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg