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