While this cake is fabulous just as the folks at Maialino’s developed it, it was even better when we substituted lemons for the oranges and Limoncello for the Grand Marnier. We also cut back a lot on the sugar since we like things on the tart side. We were right. The crust was cracked all over revealing the super moist center. —paul galvani
1 1/2 teaspoons
1 1/3 cups
1 1/4 cups
zest of 2 lemons
In This Recipe
Heat the oven to 350° F. Line a 9-inch cake pan with parchment paper.
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, lemon zest and juice and Limoncello. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Remove cake from pan. Let stand 2 hours before serving.