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Prep time
30 minutes
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Cook time
1 hour 15 minutes
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Makes
1 9-inch cake
Author Notes
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
Ingredients
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190 grams
all-purpose flour
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55 grams
almond flour
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350 grams
sugar
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1 scant teaspoons
fine sea salt
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1 cup
extra-virgin olive oil
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1 1/4 cups
whole milk
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3
large eggs
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1 tablespoon
finely grated lemon zest
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1/4 cup
fresh lemon juice
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1/4 cup
limoncello
Directions
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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.
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In a large bowl, whisk together the all-purpose flour, almond flour, salt, sugar, baking soda, and baking powder.
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In a separate bowl, whisk together the olive oil, milk, eggs, lemon zest, lemon juice, and limoncello.
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Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
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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.
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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.
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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.
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