This recipe is adapted from Maialino's Olive Oil Cake. Lemon and olive oil are a classic combination, so I decided to change the flavor profile of the cake a bit by substituting lemon zest and juice for the orange, and limoncello for the Grand Marnier called for in the original recipe. I also replaced 1/4 of the flour with almond flour, and slightly reduced the olive oil. The result is an extremely moist, rich cake, with distinct lemon and olive oil flavors. —Liz Tulis
1 hour 15 minutes
1 9-inch cake
1 scant teaspoons
fine sea salt
extra-virgin olive oil
1 1/4 cups
finely grated lemon zest
fresh lemon juice
In This Recipe
Preheat the oven to 350 F. Grease a 9-inch springform pan, line the bottom with parchment paper, and grease the parchment paper. Place the greased and lined springform pan on a baking sheet.
In a large bowl, whisk together the all-purpose flour, almond flour, salt, sugar, baking soda, and baking powder.
In a separate bowl, whisk together the olive oil, milk, eggs, lemon zest, lemon juice, and limoncello.
Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
Scrape the batter into the prepared springform pan, smoothing the top. Place the pan (still on the baking sheet) in the oven, on a middle shelf.
Bake the cake for approximately 75 minutes, until the top is deep golden brown and a wooden skewer inserted in the center comes out clean.
Allow the cake to cool in the pan for 30 minutes, then run a thin knife around the inside edge of the pan to loosen the sides of the cake. Open the springform and turn out the cake onto a wire rack. Allow it to cool 2 hours before slicing.