Italian Olive Oil Cake Recipe
A classic Italian Olive Oil Cake recipe made with olive oil, fresh lemons, and simple pantry ingredients. Moist, tender, and perfect with coffee or espresso. Serve dusted with powdered sugar or a dollop of whipped cream.
12 Servings
Ingredients
- 2 cups 260 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cups granulated sugar
- 3 large eggs
- ¾ cup extra virgin olive oil
- 2 large lemons zested and juiced (approximately ⅓ cup juice and 2 tablespoons zest)
- ¾ cup whole milk or 2% milk
- Powdered sugar for dusting (optional)
Instructions
Preheat the oven and prepare the pan:
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round springform pan with non-stick baking spray. Line the base with parchment paper for easier removal after baking.
Prepare the dry ingredients:
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Set this mixture aside.
Combine the wet ingredients:
- In a large mixing bowl, whisk together the granulated sugar, eggs, and extra virgin olive oil until well combined and smooth. Add the freshly squeezed lemon juice and lemon zest. Mix until thoroughly incorporated.
Incorporate the dry ingredients and milk:
- Add one-third of the dry flour mixture to the wet ingredients and stir gently. Follow by adding half of the milk. Continue alternating additions, ending with the remaining flour mixture. Stir until just combined, ensuring not to overmix.
Bake the cake:
- Pour the cake batter into the prepared springform pan. Place the pan on the center rack of the preheated oven. Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown excessively, cover the pan loosely with aluminum foil for the remainder of the baking time.
Cool and finish:
- Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. Release and remove the springform collar, then let the cake cool completely on a wire rack. Dust with powdered sugar before serving, if desired.
Notes
To prepare this Italian Olive Oil Cake gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum or a similar binding agent for best texture. Verify all additional ingredients, such as baking powder and powdered sugar, are certified gluten-free.