The Best Italian Lemon Olive Oil Cake Recipe
Serves 8
10 mins prep
30 mins cook
15 mins Cooling Time
55 mins total
This Italian lemon olive oil cake uses everyday ingredients, but is packed full of delicious fruity flavor. Made with fresh lemon juice and zest, this cake is both light and tender.
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Preheat the oven to 350˚ and grease a 9 inch round cake pan with butter and sprinkle flour around the pan to coat it completely.
In a large mixing bowl, combine the sugar and eggs. Mix on medium speed with a hand mixer for 1-2 minutes until pale yellow and shiny.
With the mixer on low, slowly drizzle in the olive oil and the vanilla extract.
Add the lemon juice and zest and mix on low until just combined.
In a separate bowl, sift together the flour, baking powder and salt.
With the mixer on low, slowly add the dry ingredients and mix until just combined.
Pour batter in the prepared cake pan and bake in the preheated oven for 25-30 minutes until golden brown.
Allow the cake to cool for 15 minutes and then top with powdered sugar and berries and serve.
