Moist Italian Lemon Olive Oil Cake Recipe

Name: Moist Italian Lemon Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings
Cuisine: Desserts
Ingredients: 190g all-purpose flour & 1.5 tsp baking powder + ½ tsp salt; 180ml fruity extra virgin olive oil; 200g granulated sugar & 3 large eggs; 120g whole milk ricotta cheese (or whole milk Greek yogurt); 2 lemons lemons, zested & juiced (about ¼ cup juice); 120g powdered sugar mixed with 2 tbsp lemon juice (for glaze)

Jump to Recipe Step-by-Step

Baking should be a joyful, reliable experience, and this Moist Italian Lemon Olive Oil Cake Recipe guarantees smiles at first bite. Combining all-purpose flour & 1.5 baking powder + ½ salt, fruity olive oil and granulated sugar & 3 eggs for a rich, balanced sweetness, it bakes into an irresistible treat that feels special enough for celebrations yet simple enough for casual afternoons.

Ingredients

10 servings

1.5 cups all-purpose flour & 1.5 tsp baking powder + ½ tsp salt
¾ cup fruity extra virgin olive oil
1 cup granulated sugar & 3 large eggs
½ cup whole milk ricotta cheese (or whole milk Greek yogurt)
2 large lemons, zested & juiced (about ¼ cup juice)
1 cup powdered sugar mixed with 2 tbsp lemon juice (for glaze)

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round springform pan. Rub fresh lemon zest into sugar with fingers to release citrus oils. Beat eggs and sugar until pale and fluffy. Stream in olive oil and ricotta.

Gently fold in flour, baking powder, salt, and ¼ cup fresh lemon juice until just combined.

Pour batter into prepared pan. **Bake at 350°F for 35 to 40 minutes** until golden and toothpick comes out clean. Cool 15 minutes, then drizzle with lemon glaze!

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Chef Amara’s Kitchen Secrets & Pro Tips

Rub Zest with Sugar: Rubbing lemon zest directly into sugar crystals releases fragrant essential oils that infuse the entire cake.
Olive Oil Stays Moist for Days: Unlike butter cakes which dry out in the fridge, olive oil keeps this cake tender for up to a week.

1. Spoon and Level Your Flour: Never scoop flour directly from the canister with your measuring cup, which packs excess volume by up to 25%. Fluff the flour with a fork, spoon it into the cup, and level the top with a knife. 2. Grate Cheese Fresh from the Block: Pre-shredded cheeses are treated with anti-caking starches that impede smooth melting. Freshly shredded cheese dissolves seamlessly into velvety sauces without graininess. 3. Chef's Kitchen Secret: Rub Zest with Sugar: Rubbing lemon zest directly into sugar crystals releases fragrant essential oils that infuse the entire cake.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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Why Did My Moist Italian Lemon Olive Oil Cake Recipe Turn Out Drier Than Expected?: Dryness usually stems from slight over-measuring of flour or keeping the pan in the oven a few minutes too long. Check for doneness slightly early—a toothpick inserted into the center should emerge with a few moist crumbs rather than dry wood.
How to Prevent Uneven Browning?: Most domestic ovens have hot spots near the back corner. Rotate your baking sheet 180 degrees halfway through the timer to ensure uniform golden browning and rise.

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Storage, Freezing & Reheating Guidelines

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Store baked items in an airtight container at room temperature for up to 3 days, or refrigerate up to 6 days. To freeze, wrap tightly in parchment paper and aluminum foil for up to 2 months. Thaw overnight at room temperature.

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Frequently Asked Questions

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Q: Can I substitute brown sugar for white sugar? A: Yes, substituting dark or light brown sugar adds extra moisture and subtle caramel undertones due to natural molasses content.

Q: Can I make this dessert gluten-free? A: A 1-to-1 gluten-free baking blend containing xanthan gum (such as Bob's Red Mill or King Arthur) produces outstanding, nearly identical results.

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Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 10)

280 Calories

38g Carbs 14% DV

4g Protein 8% DV

14g Fat 18% DV

1g Fiber 4% DV

160mg Sodium 7% DV

Carbs 54% Protein 6% Fat 40%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Desserts
Dietary Vegetarian
Total Time 55 min
Yield 10 servings

Chef Amara

Passionate home cook & certified chef behind YumAroma. Every recipe is tested 3+ times for perfection.

View Full Culinary Bio →

Moist Italian Lemon Olive Oil Cake Recipe

Ingredients

Step-by-Step Instructions

Rub Lemon Zest into Sugar & Beat Eggs (10 Min)

Fold Dry Ingredients & Lemon Juice (5 Min)