Nothing says spring time like an Italian Lemon Olive Oil Cake. When we think of cakes, we usually think of butter, however, olive oil provides moisture and richness without the overpowering flavor. Olive oil cake is welcoming to fruits and, citrus and added flavors. It’s truly a wonderful cake to introduce your family and friends to in the spring time.
Olive Oil Cake Topping Ideas
This cake has a light flavor and tender texture. This makes it perfect to pair with any fruit. You can top the cake with fresh fruit or you can make a fruit syrup topping.
Light and tender cake with gentle hint of lemon, topped woth fresh berries and powdered sugar
Prep Time20mins
Cook Time30mins
Course: Dessert
Cuisine: Italian
Keyword: apple cake, italian, italian olive oil cake, lemon, olive oil, olive oil cake
Servings: 10slices
Ingredients
5egg yolks
4egg whites
3/4 cup+ 2 tbspsugartotal
3/4cupolive oil
2tbspfresh lemon juice“
1cupall-purpose flourI use Bob's Red Mill
zest of 1 lemon
Instructions
Preheat oven to 350°F. Grease a 9-inch springform pan with non-stick cooking spray. Line the bottom with parchment paper and grease with the non-stick spray or butter.
In the bowl of a stand mixer fitted with a wire whisk attachment, whip the egg yolks with ½ cup of the sugar until pale and thick.
Combine the olive oil and lemon juice and with the mixer running on low, slowly add it to the yolk mixture. It may look slightly curdled. Add the flour and lemon zest and gently fold into the yolk-olive oil mixture with a spatula.
Transfer mixture to a separate bowl and set aside. Clean the stand mixer bowl and whisk attachment.
In the bowl of the stand mixer fitted with the wire whisk attachment, whip the egg whites until foamy, then slowly add ¼ cup of the sugar and continue to beat to soft peaks. Gently fold into the olive oil mixture, just barely until incorporated. Do not overmix.
Spread into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool for 10 minutes, then remove the sides of the springform pan and cool completely.
Dust with powdered sugar and serve with whipped cream and fresh berries, or as desired.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.