Adapted from Maialino's Olive Oil Cake, this recipe swaps out the orange juice and Grand Marnier for lemon juice and Limoncello. Also, swapping buttermilk for the milk, this cake has a lovely freshness that is fantastic anytime of the day! —Pam Henderson
8 inch (or 9 inch) cake
1 3/4 cups
1 1/3 cups
extra virgin olive oil
1 1/4 cups
1 1/2 tablespoons
lemon zest (or approx zest from one large lemon)
Preheat oven to 350. Spray (or oil) an 8 inch or 9 inch cake pan (the original recipe calls for a 9 inch pan with sides that are at least 2 inches but I don't have that so I used an 8 inch pan which worked perfectly but you might need to bake slightly longer). Make a parchment sling as this cake really wants to stick and the parchment will make your life so much easier. Spray (or oil) the parchment as well.
In a bowl, whisk the dry ingredients: flour, sugar, salt, baking soda, and baking powder. In a large bowl, whisk the wet ingredients: olive oil, buttermilk, lemon juice, lemon zest, and Limoncello. Add the dry ingredients to the wet and mix until combined.
Pour the batter into the prepared pan and bake for 1 hour. The cake is done when a cake tester comes out clean and the top is this beautiful golden color. Let the cake cool 2 hours. Enjoy!