Italian Lemon Olive Oil Cake Recipe- Learn Like a Pro

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Italian Lemon Olive Oil Cake Recipe- Learn Like a Pro:-You should get ready to be blown away by the extraordinary flavours that this Italian Lemon Cake with olive oil has to offer. You will feel as though you have been transported to the wonderful country of Italy with just one bite! This uncomplicated yet scrumptious cake is sure to become a favourite among each and every member of your family and circle of friends. It features the ideal combination of tangy lemon and luscious olive oil.

Italian Lemon Olive Oil Cake Recipe- Learn Like a Pro



It is the ideal combination of sour and sweet flavours that this Italian Lemon Cake possesses. The flavour is unquestionable when lemon juice and lemon zest are used in the equation. It also has the additional flavour and moisture that comes from using extra virgin olive oil.




  • 1 8 inch (20cm) round cake pan or similar sized springform pan



  • 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



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  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
  • The interior of a round cake pan with high sides and a diameter of 8 inches (20 cm) should be coated with a small amount of olive oil. The base should be lined with paper.


  • Mix the flour, baking powder, and salt together using a whisk or a sieve. Have you taken a look at the notes for measuring the flour that are provided below?
  • Eggs and sugar should be beaten together in a large mixing bowl using a hand mixer or a stand mixer for four minutes on high speed until the mixture is thick, light, and creamy.


  • As you gradually drizzle in the extra virgin olive oil, reduce the speed to medium and continue to stir. Next, milk, lemon juice, and lemon zest are added to the mixture.
  • While the electric mixer is operating at a low speed, add the flour mixture using a spoon. Raise the speed to medium and continue beating for thirty seconds to one minute, or until the mixture is completely lump-free and smooth like powder. Avoid going overboard!


  • The cake should be scraped into the prepared baking pan and baked for forty to forty-five minutes, or until it has risen to the desired level, browned on top, and is beginning to pull away from the sides of the pan.
  • You can test the readiness of the cake by inserting a skewer into it; if it emerges uneaten, the cake is ready.


  • Make use of a sheet of foil to lightly cover the cake in the event that it is becoming excessively dark.
  • After removing from the oven, allow the cake to cool for five minutes in the pan before carefully turning it out onto a wire rack to finish cooling.
  • When ready to serve, dust with powdered sugar.




  • Instead of extra virgin olive oil, you can use regular olive oil or olive oil with a light flavour.
  • You can use any kind of milk you like instead of whole milk, like low-fat or plant-based milk.
  • Lemon zest: If you want the flavour to be stronger, add more lemon zest or a few drops of pure lemon oil or extract.


  • Make sure you use the right amount of flour. To be sure, weigh the flour on scales if you have them. To make the flour lighter, you could also stir it and then spoon it into the measuring cup. Use a knife to level it off, being extra careful not to pack the flour.
  • Before you start, please know that the cup used in this recipe is 240ml. In other parts of the world, a “metric” cup, which holds 250ml, is used. Other than if the flour is packed into the cup or slightly heaped, this doesn’t really make a difference.



Tips for Success

  • Make sure all of the ingredients are at room temperature and ready to use.
  • Warm the oven up.
  • Mix the sugar and eggs together until they become light and thick.


Nutritional Per Serving

  • Calories: 285kcal
  • Carbohydrates: 34g
  • Protein: 4g
  • Fat: 15g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 10g
  • Trans Fat: 0.004g
  • Cholesterol: 43mg
  • Sodium: 119mg
  • Potassium: 148mg
  • Fiber: 1g
  • Sugar: 18g
  • Vitamin A: 82IU
  • Vitamin C: 2mg
  • Calcium: 63mg
  • Iron: 1mg



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