There’s something magical about the combination of zesty lemons and rich olive oil in Italian baking. This Italian Lemon Olive Oil Cake captures that magic perfectly, delivering a moist and fragrant dessert that’s both simple and sophisticated. Originating from the sun-drenched regions of Italy, this cake is a testament to the country’s love for fresh, high-quality ingredients.
I love how this cake balances sweetness with a hint of tartness, making it an ideal treat for any occasion. Whether you’re hosting a dinner party or just craving a slice of something delightful with your afternoon coffee, this cake won’t disappoint. Plus, it’s incredibly easy to make, requiring just a few basic ingredients you probably already have in your pantry.
Ingredients
Here is a list of ingredients you will need to make your own Italian Lemon Olive Oil Cake at home. These ingredients will ensure that your cake is as delicious and aromatic as possible.
Primary Ingredients
- 1 1/2 cups (180 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/2 cup (120 ml) whole milk, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons (8 grams) baking powder
- 1/2 teaspoon (3 grams) salt
- 1/2 cup (120 ml) freshly squeezed lemon juice (about 2 large lemons)
- Zest of 2 large lemons
- 1 teaspoon (5 ml) pure vanilla extract
- Powdered sugar, for dusting the finished cake
- Fresh berries, for garnishing
- Whipped cream, for serving on the side
- 1 tablespoon (15 ml) Limoncello, to enhance lemon flavor (optional)
- 1/4 teaspoon (1 gram) almond extract, for a subtle nutty flavor (optional)
These ingredients create a wonderfully balanced cake with a light, zesty citrus flavor and a moist texture from the olive oil and milk.
Equipment
To create the perfect Italian Lemon Olive Oil Cake, having the right equipment is essential. Here is a list of what you’ll need:
- Mixing Bowls: I recommend using a set of medium and large mixing bowls for combining dry and wet ingredients separately.
- Whisk: A sturdy whisk will help blend your ingredients smoothly and ensure a light, airy batter.
- Electric Mixer: An electric hand mixer or a stand mixer will be useful when mixing the batter to achieve a consistent texture.
- Zester: To get the most fragrant lemon zest, a fine grater or zester is crucial. It will give you the fine zest needed without the bitter white pith.
- Measuring Cups and Spoons: Accuracy is key, so a complete set of measuring tools will ensure precise ingredient quantities.
- Spatula: A rubber or silicone spatula will help you scrape down the sides of the bowls and fold ingredients together gently.
- Cake Pan: A 9-inch round cake pan works best for this recipe. Make sure it is well-greased and lined with parchment paper for easy removal.
- Oven: Preheat your oven to 350°F to ensure even baking.
- Cooling Rack: After baking, allow the cake to cool on a wire rack to prevent it from becoming soggy.
Having all these tools ready will make your baking process smooth and efficient, allowing you to focus on crafting that perfect aromatic and moist Italian Lemon Olive Oil Cake.
Directions
Follow these steps to make your own Italian Lemon Olive Oil Cake, ensuring you have all the necessary equipment ready.
Prep
- Preheat The Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot enough for baking.
- Prepare The Cake Pan: Grease a 9-inch round cake pan with olive oil or non-stick spray. Line the bottom with parchment paper for easy release.
- Zest And Juice The Lemons: Zest two lemons to gather 2 tablespoons of zest and juice them to get about 1/4 cup of lemon juice.
Make the Lemon Olive Oil Cake
- Mix The Dry Ingredients: In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt until combined.
- Beat The Wet Ingredients: In a large bowl with an electric mixer, beat 3 large eggs and 1 cup of granulated sugar on medium speed until light and fluffy. This should take about 3-5 minutes.
- Combine Zest And Juice: Add the lemon zest, lemon juice, and 3/4 cup of extra virgin olive oil to the egg mixture. Beat until well combined.
- Blend In The Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to prevent a dense texture.
- Pour The Batter: Pour the batter into the prepared cake pan, using a spatula to spread it evenly.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool The Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before serving.
Tips for Success
Crafting the perfect Italian Lemon Olive Oil Cake requires attention to detail and a few insider tips to make sure your dessert is both delicious and visually appealing. Here are my top suggestions to ensure success:
Choose Quality Ingredients
Using high-quality ingredients can make a significant difference in the flavor and texture of your cake.
- Olive Oil: Opt for extra virgin olive oil for its rich, fruity flavor.
- Lemons: Use fresh, organic lemons if possible. Their zest and juice will enhance the cake’s natural citrusy essence.
- Flour: A well-sifted all-purpose flour will ensure a smooth batter with no lumps.
Zest with Care
Lemon zest adds a burst of flavor and aroma. When zesting lemons, avoid the white pith underneath the yellow skin; it can be bitter and affect the overall taste.
Mind Your Measurements
Accurate measurements are critical. Use a kitchen scale to measure ingredients by weight for the most precise results. When using measuring cups and spoons, level off dry ingredients and be exact with liquid measurements.
Temperature Matters
- Room Temperature Ingredients: Make sure your eggs, olive oil, and lemons are at room temperature. This helps the batter blend more easily and creates a smoother texture.
- Oven Temperature: Preheat your oven fully before baking. An inconsistent oven temperature can cause your cake to rise unevenly.
Mix Gently but Thoroughly
While mixing the batter, be gentle to avoid overworking it. Over-mixing can make the cake dense. Start on a lower speed, gradually increasing as the ingredients combine smoothly.
Baking Time
Keep a close eye on the baking time. Every oven is different, and baking times can vary slightly. Check the cake with a toothpick starting at the 40-minute mark. It should come out clean or with just a few moist crumbs.
Cooling the Cake
Once baked, let the cake cool in the pan for about 10-15 minutes. Then transfer it to a cooling rack to cool completely. This step helps the cake set and maintain its structure.
Presentation
For added elegance, dust the cooled cake with powdered sugar or drizzle with a light lemon glaze. Serve with a side of whipped cream or fresh berries for an extra touch of indulgence.
Variations
When it comes to Italian Lemon Olive Oil Cake, there are delightful variations that can add a unique twist to the classic recipe. Here are a few of my favorites:
Lemon and Almond Olive Oil Cake
For a nutty flavor, finely chop 1/2 cup of almonds and fold them into the batter. The almonds add a delightful crunch and a complementary taste to the lemon. Ensure to toast the almonds lightly for enhanced flavor.
Lemon and Blueberry Olive Oil Cake
Add a burst of freshness by incorporating blueberries into the cake. Gently fold 1 cup of fresh or frozen blueberries into the batter. The combination of zesty lemon and juicy blueberries makes each bite a delightful experience.
Lemon and Lavender Olive Oil Cake
Introduce a subtle floral note by adding culinary lavender. Mix 1 tablespoon of dried lavender buds into the batter. The lavender pairs perfectly with the lemon, creating an elegant and aromatic dessert.
Lemon and Thyme Olive Oil Cake
For a herbaceous variation, add finely chopped fresh thyme. Incorporate 2 teaspoons of minced thyme leaves into the batter. Thyme adds an earthy note that blends seamlessly with the lemon.
Meyer Lemon Olive Oil Cake
Meyer lemons are sweeter than regular lemons and offer a unique flavor. Substitute the zest and juice of Meyer lemons for the regular lemons in the recipe for a sweeter and less tangy cake.
Each variation presents a distinct flavor profile while maintaining the essence of the classic Italian Lemon Olive Oil Cake. Experimenting with these variations allows you to find your favorite twist on this delightful dessert.
How to Store and Serve
Storing the Italian Lemon Olive Oil Cake
To keep your Italian Lemon Olive Oil Cake fresh and aromatic, you need to follow these simple steps:
- Cool Completely: Allow the cake to cool down entirely at room temperature after baking. This prevents condensation from making the cake soggy.
- Wrap Properly: Once cooled, wrap the cake tightly in plastic wrap. If you prefer, you can also use an airtight container to store the cake.
- Refrigerate for Longevity: You can refrigerate the wrapped cake for up to one week. The cool environment helps preserve its moist texture and zesty flavor.
- Freeze for Extended Storage: For longer storage, you can freeze the cake. Wrap it in aluminum foil over the plastic wrap or place the wrapped cake in a freezer-safe container. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight.
Serving the Italian Lemon Olive Oil Cake
Serving this delicate cake perfectly is the key to enhancing its flavors:
- Best at Room Temperature: Serve the cake at room temperature to enjoy its full flavor profile.
- Add a Dusting of Powdered Sugar: For a simple yet elegant touch, dust the top of the cake with powdered sugar just before serving.
- Pair with Fruits and Cream: Fresh berries, a dollop of whipped cream, or a side of lemon curd can complement the cake beautifully.
- Accompany with Beverages: Pair with a cup of hot tea, coffee, or a glass of dessert wine. The cake’s citrusy notes pair well with these beverages.
These storage and serving tips not only maintain the Italian Lemon Olive Oil Cake’s delectable taste and moist texture but also ensure a delightful experience every time.
Conclusion
Exploring the world of Italian Lemon Olive Oil Cake has been a delightful journey. With its perfect balance of zesty lemons and rich olive oil, this cake offers a unique and aromatic experience. The variations like Lemon and Almond or Meyer Lemon provide refreshing twists while staying true to the original’s charm.
Proper storage ensures the cake remains moist and flavorful, ready to impress at any moment. Serving it at room temperature with a dusting of powdered sugar or a side of fresh fruits and cream elevates the experience. Whether for a casual gathering or a special occasion, this cake is sure to leave a lasting impression.