Adapted from Maialino's Olive Oil Cake, this cake swaps out the orange juice and Grand Marnier for lemon juice and Limoncello. Also swapping buttermilk for the milk, this cake has a fresh lemon flavor that is fantastic anytime of the day. —Pam Henderson
8 inch cake (or 9 inch)
all purpose flour
1 3/4 teaspoons
1 1/3 cups
extra-virgin olive oil
1 1/4 cups
1 1/2 tablespoons
lemon zest (approx. zest from one large lemon)
In This Recipe
Preheat oven to 350. Oil, butter, or spray an 8 inch or 9 inch cake pan (original recipe calls for 9 inch pan with that is at least 2 inches deep but mine isn't so I opted for an 8 inch pan instead which works perfectly but you might have to bake slightly longer). Make a parchment sling as this cake wants to stick and the parchment will make it much easier to lift out!
In a bowl, whisk the flour, sugar, salt, baking soda, and baking powder. In a large bowl, whisk the olive oil, buttermilk, eggs, lemon zest, lemon juice, and limoncello. Add the dry ingredients to the wet ingredients and mix until combined.
Pour the batter into the prepared pan. Bake for 1 hour (might need a little longer if using an 8 inch pan). When it is done, the top will be a beautiful golden color and a cake tester will come out clean. Let cool at least 2 hours. Enjoy!