Lemon Olive Oil Cake

Posted by Olivia on Thursday, March 23rd, 2017

Lemon Olive Oil Cake

Versions of this simple, versatile cake are made all over Italy. Serve with coffee or tea and eat for breakfast or add a scoop of ice cream drizzled with Blood Orange or Lemonato Olive Oil and topped with a dash of sea salt and eat for dessert! 

This cake is very similar to pound cake but substitutes olive oil for butter which, in turn, make the cake even more rich in character!

  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup plain whole-milk yogurt
  • 3/4 cup of The Olive Press Limonato Olive Oil
  • Finely grated zest of 3 lemons

  1. Put oven rack in center position and heat oven to 325 F
  2. Lightly oil a 9-inch spring form pan
  3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl
  4. With electric mixer, beat eggs and sugar in a large bowl on high speed for 5 minutes or until pale and thick
  5. Add yogurt and zest, beat to combine
  6. With mixer on medium speed, add oil in a quick, steady stream
  7. Reduce speed to low and gradually add flour mixture until blended
  8. Pour batter into pan
  9. Bake for 40-45 minutes, rotating pan once until golden, the center springs back to the touch, and edges pull away from pan
  10. Let cool for two minutes on rack then release from pan and let cool completely before serving
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