Lemon, Poppy Seed & Olive Oil Cake

By Emma Laperruque
March 14, 2018
17 Comments


Author Notes: This is an adaptation of an old favorite: Maialino's Olive Oil Cake. The original includes Grand Marnier, orange juice, and orange zest. This version opts for limoncello, lemon juice, lemon zest, and lots of poppy seeds. If you can't find limoncello, you can substitute lemon juice, but the flavor won't be as punchy. Top with a lemony glaze or powdered sugar or nothing at all. Maybe serve with whipped cream or crème fraîche. Or, the morning after, toast a slice and smear with butter.Emma Laperruque

Makes: 1 bundt cake
Prep time: 25 min
Cook time: 1 hrs

Ingredients

  • 1 tablespoon unsalted butter, soft, for the pan
  • 2 1/4 cups all-purpose flour, plus more for the pan
  • 1 3/4 cups sugar, plus more for sprinkling
  • 5 5 lemons, zested
  • 6 tablespoons poppy seeds
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/4 cups extra-virgin olive oil
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup limoncello

Directions

  1. Preheat the oven to 350° F. Generously butter a Bundt pan (we used a 10-cup capacity). Add a scoop of flour and tap around the pan to distribute, then shake out any excess.
  2. Combine the sugar and lemon zest in a bowl. Pinch together with your fingertips until the sugar starts to blush yellow and is super fragrant. (This releases the oils and amps up the flavor.) Add the flour, poppy seeds, salt, baking soda, and baking powder. Whisk until smooth. In another bowl, combine the olive oil, milk, eggs, lemon juice, and limoncello. Whisk until smooth. Add the dry ingredients and whisk until just combined.
  3. Pour the batter into the prepared pan. Bake for about 1 hour, until a thin serrated knife inserted in the middle comes out clean and the top is bouncy to the touch.
  4. Wait until the pan is cool enough to pick up without burning yourself, then flip onto a plate or cake stand. Let cool completely—at least a few hours—before glazing or powdered sugaring.

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Reviews (17) Questions (0)

17 Comments

rommy September 16, 2018
the combination of flavors of lemon and olive oil give a unique flavor to the cake.
 
Author Comment
Emma L. September 16, 2018
Yay!
 
Claire May 15, 2018
I agree, won't be making this cake, says she regretfully, as cups are not something I can understand. How big is a cup? A coffee cup, tea cup, mug, expresso cup? Please rebake this and give us the weight. I have my ingredients at the ready!
 
Penny May 15, 2018
Hear hear! Most of the rest of the world uses metric measurements. There are so many recipes on this site that one can’t use if one doesn’t live in the UAS!
 
Penny May 15, 2018
USA
 
Stephen W. May 12, 2018
This is the most beautiful bundt pan! Where can I get it?<br />Stephen
 
Author Comment
Emma L. May 14, 2018
Here's our Shop link: https://food52.com/shop/products/3577-nordic-ware-heritage-bundt-pan
 
Rej-Kat April 27, 2018
Absolutely amazing recipe, so happy I tried it!
 
Author Comment
Emma L. May 14, 2018
Yay!
 
Analida B. March 27, 2018
This looks like a lovely cake to make for Easter! I make a sweet olive oil bread for Christmas https://ethnicspoon.com/sweet-olive-oil-bread/
 
Mickey0627 March 18, 2018
I have this beautiful Bundt pan, but the one time I used it, the cake wouldn't come out. I oiled and floured it because I don't like to use the non-stick sprays- I really don't want to ingest propellant. Any suggestions on how to use this pan and get the cake out in one piece? Thanks for your help!
 
Author Comment
Emma L. March 18, 2018
Hi Mickey0627—bundt pans can definitely be tricky with all their nooks and crannies! We used butter and flour here, and it worked like a charm. I'd recommend greasing with butter over oil, for a more even coating. Also important: to let the cake cool for a bit before turning it out. I wait until the pan is slightly warm to the touch. Hope this helps!
 
Mickey0627 March 18, 2018
Thanks! I'll give it a try.
 
pmporter May 12, 2018
In the kitchens where I've worked we always used a mixture of melted butter with flour, applied with a pastry brush. (For chocolate cakes, butter and cocoa powder.)
 
Author Comment
Emma L. May 14, 2018
Great tip—thanks, pmporter!
 
Penny March 16, 2018
Any hope of metric measures for this recipe?
 
Author Comment
Emma L. March 18, 2018
Hi Penny, unfortunately this recipe wasn't tested with those measurements. Appreciate your note that this is something you're looking for, though.