Italian Lemon Cake
This Italian Lemon Cake is the perfect balance of tangy but sweet. With lemon juice and lemon zest, there's no denying the flavor. Plus it has the extra flavor and moisture of extra virgin olive oil!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 eggs (at room temperature)
- 1 cup granulated sugar (200 grams)
- ¾ cup extra virgin olive oil (180 mls plus extra for the cake pan. See Note 1)
- ⅔ cup whole milk (See Note 2)
- finely grated zest of one lemon (See Note 3)
- ¼ cup lemon juice (60 mls )
- 2 cups all purpose flour (250 grams See Note 4)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- 1
Preheat the oven to 350ºF/180ºC.
- 2
Use a little olive oil to coat the inside of an 8-inch (20cm) round cake pan with high sides. Line the base with paper.
- 3
Whisk or sieve together flour, baking powder and salt. Have you checked the notes below about measuring the flour?
- 4
Using a hand held (or stand mixer) beat eggs and sugar in a large mixing bowl for 4 minutes on high speed until thick, light and creamy.
- 5
Reduce the speed to medium and slowly drizzle in the extra virgin olive oil. Followed by milk, lemon juice and lemon zest.
- 6
With the electric mixer on low speed, spoon in the flour mixture. Increase the speed to medium and beat for 30 seconds to 1 minute or until the mixture is smooth and lump free. Don't over beat!
- 7
Scrape in prepared baking pan and bake for 40-45 minutes or until well risen, browned on top and the cake is coming away from the sides of the pan a little. You can insert a skewer into the cake, if it comes out free of batter, it’s ready. If the cake is becoming to too dark, cover lightly with a sheet of foil.
- 8
Remove from the oven and allow to cool for 5 minutes in the pan before carefully turning out onto a wire rack to completely cool.
- 9
Dust with powdered sugar to serve.