Italian Lemon Olive Oil Cake (Print Version)
# Ingredients:
01 -
2 cups all-purpose flour (260 grams)
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon kosher salt
05 -
1 ¼ cups granulated sugar
06 -
3 large eggs
07 -
¾ cup olive oil
08 -
2 large lemons, zested and juiced (about ⅓ cup juice and 2 tablespoons zest)
09 -
¾ cup milk (2% or whole)
10 -
Powdered sugar for dusting (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan with nonstick spray and line with a parchment round; set aside.
02 -
In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
03 -
In a separate large bowl, whisk together the sugar, eggs, and olive oil until just combined. Add in the lemon juice and lemon zest and mix until combined.
04 -
Stir in about a third of the dry ingredients, then stir in half of the milk. Repeat the process ending with the remaining dry ingredients.
05 -
Pour the cake batter into the prepared pan. Bake in the preheated oven on the center rack for about 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. If the top starts to brown too quickly, cover loosely with foil.
06 -
Let the cake cool in the pan on a wire rack for 15 minutes. Use a sharp knife to loosen the cake from the pan collar, then remove the collar. Let cool completely.
07 -
Dust the cake with powdered sugar before serving.
# Notes:
01 -
If you don't have a springform pan, you can bake this in a 9x9 baking pan or 10-inch cake pan. Test for doneness using a toothpick.
02 -
To prevent leaks, consider wrapping the bottom of the springform pan with foil.
03 -
For the correct texture, use a whisk to combine ingredients and mix until just combined without making the eggs frothy.
04 -
The cake may crack slightly on top as it cools. Dusting with powdered sugar improves presentation.
05 -
Store leftovers in an airtight container for up to three days at room temperature or refrigerate for up to a week.