Italian Lemon Olive Oil Cake: A Zesty Delight

Name: Italian Lemon Olive Oil Cake: A Zesty Delight
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 cups all purpose flour (260 grams); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 ¼ cups granulated sugar; 3 large eggs; ¾ cup olive oil; 2 large lemons, zested and juiced (about ⅓ cup juice and 2 tablespoons zest); ¾ cup milk (2% or whole); Powdered sugar for dusting (optional)

by Fenna Saul

November 28, 2025

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Italian Lemon Olive Oil has a unique way of brightening up desserts, and one of my favorites is this delightful cake. Growing up, my family often celebrated special occasions with this zesty dessert, its fragrant aroma filling the kitchen and creating a warm atmosphere. The combination of fresh lemon juice and rich olive oil creates a cake that is not only moist but also bursting with flavor. The addition of Italian lemon-infused olive oil elevates this recipe, making it a must-try for anyone who appreciates a good dessert. Let’s get cooking!

Why You’ll Love This Italian Lemon Olive Oil

Moist and flavorful with a zesty kick
Simple ingredients you likely have at home
Perfect balance of sweetness and tang
Quick prep time of just 15 minutes
Great for family gatherings or casual get-togethers
Utilizes Italian lemon-infused olive oil for depth of flavor
Healthy fats from olive oil, making it a better dessert option

Ingredients for Italian Lemon Olive Oil

Here’s everything you need for this delicious cake:

2 cups all-purpose flour (260 grams) – the base for the cake
1 teaspoon baking powder – helps the cake rise
½ teaspoon baking soda – adds lightness
½ teaspoon kosher salt – enhances flavor
1 ¼ cups granulated sugar – for sweetness
3 large eggs – bind the ingredients together
¾ cup olive oil – use extra virgin for the best flavor
2 large lemons, zested and juiced (about ⅓ cup juice and 2 tablespoons zest) – adds freshness
¾ cup milk (2% or whole) – moistens the batter
Powdered sugar for dusting (optional) – for a lovely finish

Italian Lemon Olive Oil Cake: A Zesty Delight - Italian Lemon Olive Oil - main visual representation

How to Make Italian Lemon Olive Oil

Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan with nonstick spray and line the bottom with a parchment paper round to prevent sticking. Set aside.
Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set aside.
Step 3: In a large bowl, whisk the granulated sugar, eggs, and olive oil together until just blended. Add in the lemon juice and lemon zest, mixing until incorporated.
Step 4: Gradually add about a third of the dry ingredients to the wet mixture, stirring gently. Then add half of the milk, mixing to combine. Repeat the process, finishing with the last of the dry ingredients to form a smooth batter.
Step 5: Pour the batter into the prepared pan and smooth the surface. Place it on the center oven rack and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean. If the cake top browns too quickly, loosely cover with aluminum foil to prevent burning.
Step 6: Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a sharp knife around the edges to loosen it, then remove the springform collar. Allow the cake to cool completely before dusting the top with powdered sugar if desired, and serving.

Pro Tips for the Best Italian Lemon Olive Oil

These tips will help you achieve the best results:

Use high-quality Italian lemon-infused olive oil for richer flavor.
Make sure all your ingredients are at room temperature for a smoother batter.
Don’t overmix the batter; this will keep your cake light and fluffy.

What’s the secret to perfect Italian Lemon Olive Oil?

The key is to use fresh lemons for zest and juice. This will give your cake that bright, fresh flavor that makes it irresistible. Pairing it with citrus olive oil enhances the overall taste.

Can I make Italian Lemon Olive Oil ahead of time?

Absolutely! You can bake the cake a day ahead and store it wrapped in plastic wrap to retain its moisture.

How do I avoid common mistakes with Italian Lemon Olive Oil?

Be careful not to overbake the cake; check for doneness a few minutes early. Also, ensure your baking powder and baking soda are fresh for the best rise.

Italian Lemon Olive Oil Cake: A Zesty Delight - Italian Lemon Olive Oil - additional detail

Best Ways to Serve Italian Lemon Olive Oil

This cake pairs beautifully with fresh berries or a scoop of vanilla ice cream. For an added touch, drizzle a bit of lemon zest olive oil on top before serving. It adds a delightful flavor contrast and makes for a stunning presentation.

Nutrition Facts for Italian Lemon Olive Oil

Per serving (recipe makes 8 servings):

Calories: 280
Fat: 12 grams
Saturated Fat: 1.5 grams
Protein: 4 grams
Carbohydrates: 39 grams
Fiber: 1 gram
Sugar: 18 grams
Sodium: 150 milligrams

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Italian Lemon Olive Oil

Once your cake has cooled, store it in an airtight container at room temperature for up to three days. For longer storage, it can be frozen for up to three months. To reheat, simply let it thaw in the fridge overnight, then serve at room temperature or warm it slightly in the oven.

Frequently Asked Questions About Italian Lemon Olive Oil

What is Italian lemon olive oil?

Italian lemon olive oil is a type of olive oil that has been infused with the vibrant flavor of fresh lemons, making it perfect for baking and dressings.

Where can I buy Italian lemon olive oil?

You can find it at specialty grocery stores, Italian markets, or online. Look for best lemon olive oil brands for high-quality options.

What are the health benefits of lemon olive oil?

Lemon olive oil is rich in healthy fats and antioxidants, promoting heart health and providing anti-inflammatory benefits.

Can I use lemon-flavored olive oil in other recipes?

Yes! It works great in salad dressings, marinades, and as a finishing oil for grilled vegetables.

Variations of Italian Lemon Olive Oil You Can Try

If you’re feeling adventurous, try adding poppy seeds for a delightful crunch or substitute half the flour with almond flour for a nutty flavor. You can also experiment with using different citrus oils for unique flavor profiles in your baking.

Italian Lemon Olive Oil Cake: A Zesty Delight

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Author: Fenna Saul
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Italian Lemon Olive Oil Cake is a moist and flavorful dessert featuring the bright zest and juice of fresh lemons combined with rich olive oil.

Ingredients

Scale

2 cups all purpose flour (260 grams)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ¼ cups granulated sugar
3 large eggs
¾ cup olive oil
2 large lemons, zested and juiced (about ⅓ cup juice and 2 tablespoons zest)
¾ cup milk (2% or whole)
Powdered sugar for dusting (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan with nonstick spray and line the bottom with a parchment paper round to prevent sticking. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set aside.
In a large bowl, whisk the granulated sugar, eggs, and olive oil together until just blended. Add in the lemon juice and lemon zest, mixing until incorporated.
Gradually add about a third of the dry ingredients to the wet mixture, stirring gently. Then add half of the milk, mixing to combine. Repeat the process, finishing with the last of the dry ingredients to form a smooth batter.
Pour the batter into the prepared pan and smooth the surface. Place it on the center oven rack and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean. If the cake top browns too quickly, loosely cover with aluminum foil to prevent burning.
Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a sharp knife around the edges to loosen it, then remove the springform collar. Allow the cake to cool completely before dusting the top with powdered sugar, if desired, and serving.