Italian Lemon Olive Oil Cake

lemon olive oil cake topped with glaze, lemons, and edible flowers.

5 from 1 vote

Italian Lemon Olive Oil Cake

This Italian inspired lemon cake stays moist and flavorful with the help of extra virgin olive oil. Top with a mascarpone lemon glaze for the best (and secretly easy to make) cake for birthdays and celebrations.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: Italian

Servings: servings (9 inch or 23 cm cake)

Calories: 506kcal

Author: Jessica Mode

Equipment

springform pan
mixing bowls
whisk
fine mesh strainer
wire cooling rack
oven thermometer

Ingredients

Lemon Olive Oil Cake

2 ½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
2 cups granulated sugar
peel of 3 lemons
1 ¼ cup extra virgin olive oil
3 large eggs room temperature
1 ⅛ cup whole milk room temperature
7 tablespoons lemon juice (about 3 lemons)

Lemon Glaze

2 tablespoons mascarpone cheese
1 cup confectioners' sugar measured then sifted
2 tablespoons lemon juice

US Customary - Metric

Instructions

For Lemon Olive Oil Cake

Heat oven to 350°F (175C°). Lightly grease a 9 inch (23 cm) springform pan.
In a mixing bowl whisk together flour, baking powder, baking soda, and fine sea salt.
Using your hands, rub granulated sugar and lemon peel together to express the oils.
In a separate mixing bowl whisk together olive oil and eggs. Add lemon sugar and whisk until combined, followed by milk and lemon juice.
Sift the dry ingredients into the wet batter in 3 batches, whisking each batch just until combined.
Pour the batter into the prepared pan. Bake for 55 - 60 minutes until the top of the cake is golden brown and springy to the touch. You can test that the cake is cooked by inserting a toothpick into the center. If the toothpick comes out clean, the cake is fully baked. Allow cake to cool in the pan on a wire cooling rack until cool to the touch. Run a knife between the side of the pan and the cake to loosen it, then unlatch the pan and remove. Repeat this process for the bottom of the pan, then transfer to a cake stand.

For Lemon Glaze

Place mascarpone cheese in a small heat-safe bowl. Heat on 50 percent power (medium) for 15 - 30 seconds, until melted.
Add confectioners' sugar and lemon juice. Whisk until smooth and combined. Immediately pour glaze over cooled cake before it hardens.

Notes

Make Ahead: You can make the cake up to 1 month ahead of time. Simply tightly wrap the cake in plastic wrap, place it in an airtight container, and store it in the freezer. When you're ready to serve, thaw the cake at room temperature. Then, top with the lemon glaze and serve.

Storage: Store glazed cake in the refrigerator in an airtight container for up to 7 days. Allow the cake to come to room temperature before serving.

Stop mixing as soon as the flour disappears into the batter. Overmixing encourages gluten to form, which gives the cake a tough texture.

Nutrition