Olive oil cake is a delightful dessert with a moist and tender crumb and a subtle hint of fruitiness from the olive oil. The addition of lemon zest and juice, as well as Limoncello, gives it a bright and refreshing taste that makes it perfect for serving during the warmer months. This cake is easy to make and requires only a few simple ingredients that you probably have in your pantry.
TIP: This cake tastes better the day after it is made. It also freezes well.
Tip: Use a pan with a 9 x 3 inch (deep) cake pan. A light aluminum pan will give you a beautiful golden crust while a dark pan will produce a dark brown crust.
Kitchen Tools You Will Need
Oven thermometer are so important when baking and they don’t cost much. Many ovens can be as much as 50 degrees off. There are two options for this cake pan. This recipe does not fit into a 9×2 inch cake pan. you can buy the 9×3 but if you do not have a springform pan, I would suggest spending the extra money because it is a multi use pan. you can make Aunt Bebe’s Old Fashioned Cheesecake, any fruit upside down cake, Flan and so much more!
Table could not be displayed.Instructions
Preheat oven to 350 degrees
Grease a cake pan with butter and line the bottom with parchment paper.
Whisk wet ingredients in a medium size bowl.
In a large bowl, sift together the dry ingredients.
Add wet ingredients to the bowl with dry ingredients and stir until just combined. Do not overmix.
Put the batter in a 9 inch by 3 inch (deep)cake pan and place the cake pan on a baking sheet.
Bake for one hour. When the timer reaches 55 minutes, start checking the center of the cake with a toothpick for doneness. Cake is done when the toothpick comes out clean.
TIP: Sprinkle a little flour on the lemon zest and lightly toss it. This will prevent the zest from clumping together and will help it to mix evenly throughout the batter.
Italian Limoncello Olive Oil Cake
Ingredients
Ingredients
Dry Ingredients
- 2 cups bread flour
- 1 ½ cups sugar
- 1 ½ teas Diamond Crystal Kosher salt (Cut amount by 1/2 teas. if not using Diamond Crystal salt)
- ½ teas baking soda
- 1 teas baking powder
Wet Ingredients
- 1 cup extra-virgin olive oil
- 1 ¼ cups whole milk
- 3 large eggs
- 2 Tbsp grated lemon zest( see notes)
- ¼ cup fresh lemon juice
- ¼ cup Limoncello
Garnish
- powdered sugar to dust on top of the cake
- Whipped cream
Instructions
Instructions
- Preheat the oven to 350 degrees. Line the bottom of a 9"x 3" deep cake pan with parchment paper.
- Whisk wet ingredients in a medium size bowl and set aside.
- In a large bowl, whisk together the dry ingredients.Add wet ingredients to the bowl with dry ingredients and stir until just combined.
- Pour batter in the prepared cake pan and place it on a rimmed baking sheet.
- Position cake on center rack of oven. When the timer reaches 55 minutes, start checking the center of the cake with a toothpick for doneness. The toothpick comes out clean when cake is done.
- Leave the cake to cool in it's pan for 30 minutes before removing it. Run a knife around the edge of the cake pan. Place a baking rack on top of the pan and invert it onto the baking rack. Let it cool for about 2 hours.
- Dust with sugar and serve with a side of whipped cream.
Notes
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my favorite recipe
I had no bread flour, so I used King Arthur all-purpose flour. The result was still outstanding, receiving rave reviews. This one is a keeper.
Hi Paul, Thanks for the review. The texture is a little denser with all-purpose flour. I found that bread flour gives it a lighter texture. Please read my post on flours and their uses if you’re interested. best Eva