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Italian Lemon olive oil cake is a moist, tender dessert made with extra virgin olive oil instead of butter, and infused with bright, tangy lemon flavor. It is a very simple cake, but very rich and with a unique flavor profile enriched by the zesty lemon and the aroma of extra virgin olive oil.
I have to confess that I this recipe is a throwback to my childhood. Memories of summer and breakfast in the open air, in the garden of my grandparents’ house. My grandma Elsa had a very energetic lady helping her around the house, Lucia. Lucia was also an incredible cook and a tornado in how efficient she was in baking lasagna, cakes and pretty much everything!
This cake was the classic breakfast ciambella: ciambella is a classic round cake with a hole in the middle. No matter what, rain or snow, summer or winter this cake has been a constant presence on the table and every time I tasted it, it was like having a bite of sushine!
Today I am sharing with you the same recipe, and I choose a Bundt cake to pay homage to Lucia’s ciambella!
Why you will love this recipe
-This Italian olive oil lemon cake is easy to make, ideal recipe if you are a beginner at baking.
-This Italian lemon cake with olive oil has an Incredible flavor profile: Lightly sweet, the lemon zest and juice give a fresh, tangy zing that’s refreshing, not overpowering. The olive oil adds a subtle fruitiness and a rich, velvety texture without making it greasy.
– This fruit and rich lemon olive oil cake is ideal for a light dessert, for breakfast or tea. You can use your creativity and add yourtwist following some of the variations I recommend below.
Ingredients you will need for the Lemon Olive Oil cake recipe
Olive oil: Gives the cake a fruity, slightly savory depth and keeps it super moist.DO not skimp on this and use a good quality extra virgin olive oil You willneed one cup extra virgin olive oil.
Lemon zest and juice: Provide the citrusy zing that balances the richness of the olive oil. I used the zest from 2 lemons and the fresh lemon juice from 4, approximately 1/3 of a cup.
Flour: best flour to use for this is cake flour, it is the finest and ensure the fluffy effect. I recommend this brand.
Sugar: I always use super fine caster sugar as distributes better. You will also need some powdered sugar to sprinkle on top at the end.
Eggs: 3 whole eggs, at room temperature.
Milk: 1 cup of milk will ensure more moisture. I useed skim milk as this was what was available , but I recommend whole milk for extra richness.
Salt: to add taste.
Baking powder: 2 tsp.
Vanilla extract: complement all the rest of the ingredients very well
And the last ingredients I really love and recommend is a no-stick spray: Baker’s Joy! Top, especially for Bundt cakes!
Equipment you will need to bake Italian Lemon Olive Oil Cake
These are my favorite ingredients to whip this easy one bowl Italian lemon cake:
A sturdy whisk.
A handheld mixer: this is my favorite as it is also cordless!
A good set of mixing bowls.
My favorite pan for this Lemon Olive Cake is a Bundt of 3.5 cups, if your form is bigger, adjust sizing as the recipe is for 3.5 cups.
How to make Italian Lemon Olive oil cake from scratch.
The Italian lemon olive oil cake recipe is pretty straightforward.
Start by gathering all your ingredients. In a large mixing bowl add the sugar and the eggs and with a handheld whisker beat the egg and sugar until pale. Add the olive oil and mix until incorporated and then add the lemon juice, zest and vanilla extract. Mix until uniform.
Add a sifter or mesh strainer on top of the bowl with wet ingredients, and add half of the flour, baking powder, salt, add the milk, mix until everything is incorporated. Then add the remaining flour, mix until well incorporated, with no lumps formed.
Transfer to a Bundt pan, previously buttered and floured. Cook in the oven at 350°F (180°C) for 55 minutes, until a toothpick inserted in the cake comes out clean.Allow the cake to cool down before removing it from the Bundt pan. Dust it with some powder sugar when completely cooled down.
Substitutions
The most common substitution here is with regard to olive oil and dairy.
I do recommend still to use Extra Virgin Olive oil, but if you want you can also use other types of oil.
Avocado oil: Mild, slightly buttery, and pretty neutral overall. Will deliver a moist and tender crumb without interfering with the lemon flavor.
Coconut oil: It is noticeably coconutty unless it’s refined. It is a very moist oil but slightly denser than liquid oils when it cools. If you want a tropical note with the lemon—can be delicious! Choose this oil if you are into that tropical lemon-coconut combo, otherwise choose another type of oil.
Canola Oil: the most common choice probably, very neutral and light, keeps the cake moist without affecting flavor. The choice of this oil will allow the citrus taste to shine.
Grapeseed oil: it can also be a good substitute, with a milder flavor it is a neutral tasting oil, great if you want a milder cake. Similar to canola, widely used in baking for a tender crumb.
Sunflower oil: It is quite common in European baking, it is a neutral oil with a high smoke point.
You can also substitute the milk with a non-dairy options: almond, coconut will pair well. Or you can swap milk for ricotta for extra creaminess or yogurt for a lighter options.
Variations on Italian Lemon Olive Oil cake
This Italian Lemon Olive Oil cake is very versatile, and you can create your own variations every time, resulting in a cake that can be adapted to many occasions!
The variations I suggest could be in terms of flavor, with the addition of fruit, with some choices of topping and also in terms of shape!
By Flavor:
Citrus Burst: Mix lemon with orange or grapefruit zest/juice for a deeper citrus profile.
Floral vibe: For a more floral profile, add 1-2 teaspoon culinary lavender.
Spicy: If you like spiced flavor, ground cardamom or ginger will give a warm, spiced edge. This could be nice in the fall!
Adding Fruit:
Blueberry Lemon: a classic pairing! Fold 1 cup fresh or frozen blueberries into the batter before baking.
Raspberry Swirl: this will add even more zing! Drop small spoonful of raspberry jam on top of the batter and swirl gently before baking.
Texture & Toppings:
Candied Citrus Topping: Top the cake with thin slices of candied lemon or orange before or after baking. This will be great to enhance the citrusy flavor, adding different textures.
Crunchy Almond Topping: Sprinkle sliced almonds and a bit of sugar on top before baking for a crunchy crust.
Coconut Twist: Add ½ cup unsweetened shredded coconut to the batter for a tropical note. Great if you chose to use coconut oil, instead of olive oil.
Glazed Finish: Make a lemon glaze or even a thin almond glaze (with almond extract) for a shiny, sweet finishing.
Shape Variations:
Mini Cakes: Bake in a small cake tin for individual lemon cakes—great for picnics or gifting.
Layer Cake Style: Split into two thin layers and fill with lemon curd or a dairy-free frosting. In this case you will need to use a springform pan.
Springform pan: if you prefer a simpler looking cake, a springform pan will also be a good options.
Serving suggestions
In Italy we serve this cake for breakfast, light citrusy and not too sweet, it perfect with coffee or tea.
If you make this for the weekend, you can serve it at brunch with a dollop of whipped cream and some berries for a classy treat.
In spring and summer is great as dessert, with some powdered sugar or drizzled with a lemon glaze.
Lemon olive oil cake, is subtle but elegant making it ideal for baby showers, mother’s day, birthdays. Dress it up with whipped cream, a berry compote, or candied citrus slices.
Which recipes goes well with Lemon Olive Oil Cake.
I suggest a light salad such as the spring salad as an opening appetizer. In terms of pastas my favorite options would be a seafood pasta, lighter and fresh. On my blog I have several recipes such as the star rated Shrimp Scampi, or the Calamarata pasta with squid and tomatoes, or a classic Spaghetti with Clams.
If you would like instead a secondi, I recommend a Veal Piccata to accompany with some classic Italian sides such as Artichokes or Asparagus. The bright and tangy flavor of the Piccata will be nicely complemented if followed by this Lemon Olive Oil Cake.
This dessert will highlight the lemony fresh flavor of the above dishes, providing you with a perfect menu to entertain your guest!
More Italian cake recipes from Italy
Looking for more Italian dessert recipes? Check these out:
How to store Italian Lemon Olive oil cake
Store this Italian Olive oil at room temperature for a couple of days, better if under a glass dome. Keep it in a cool, dry place (like a pantry).
If instead you keep it in the refrigerator, it will last up to 5 days. Wrap the cake to prevent it from drying out, or place it in an airtight container. Wrap the cake well to prevent it from drying out or absorbing fridge smells.
Wine Pairing for Italian Lemon Olive Oil Cake
You want something that complements the citrusy brightness and fruity olive oil richness, without overpowering the delicate flavor. My Italian wine recommendations are the following:
Moscato d’Asti, lightly sparkling and sweet pairs beautifully with lemon and balances the tang. A great brunch or dessert pairing.
Prosecco complements the lemon without adding more sweetness. Crisp, refreshing, and slightly dry—perfect if the cake isn’t super sweet.
Vermentino (Sardinia) Dry white wine with citrus, almond, and herbal notes. Bright acidity, a slight saline quality, and subtle bitterness complement the olive oil and lemon beautifully.
Malvasia (Sicily) Lightly sweet, aromatic white. It has floral and stone fruit notes that highlight the citrus and balance the richness.
And if you offer this at the end of a dinner, why not pairing it with a digestif? Chilled Limoncello sounds a great choice, but if you really want something more noble and sophisticated, go for Acqua di Cedro from Nardini, a distillery from Bassano in Veneto. This is heaven! Yes, maybe I am just a little bit biased!
I hope you liked this Traditional Italian Lemon Olive Oil cake! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Equipment
- 1 whisk
Ingredients
- 3 unit eggs room temperature
- 1 ¼ cup caster sugar
- 1 cup olive oil extra virgin
- 3 lemons zest
- ⅓ cup lemon juice
- 2 tsp vanilla extract
- 2 cups baking flour
- 2 tsp baking powder
- 1 tsp salt
- ⅔ cup milk
- ½ cup powdered sugar
Instructions
- Start by gathering all your ingredients. In a large mixing bowl add the sugar and the eggs and with a handheld whisker beat the egg and sugar until pale.
- Add the olive oil and mix until incorporated and then add the lemon juice, zest and vanilla extract. Mix until uniform.
- Add a siffter or strainer on top of the bowl and add half of the flour. baking powder, salt, add the milk, mix and add the remaining flour until well incorporated, with no lumps formed.
- Transfer to a Bundt pan, previously buttered and floured. Cook in the oven at 350°F (180°C) for 55 minutes, until a toothpick inserted in the cake comes out clean.
- Allow the cake to cool down before removing it from the Bundt pan. Dust it woth some powder sugar when completely cooled down.
- Serve it and enjoy it!
Nutrition
