Adapted from Maialino's Olive Oil Cake. My husband is a lover of all things lemon, having just returned home from Italy, I knew I had to change the orange flavoring in this cake for lemon. I used some lemoncello we brought back from our travels and lemons picked from our yard. The cake was so crackly and crispy on top after baking, while the inside was a bit denser and didn't rise as much as I was expecting from the original recipe. Overall the cake was delicious, it was very light and refreshing. The perfect cake for a summer dessert, easy to dress up with berries/sauces/etc. —Danielle Domizio
1 hour 5 minutes
a 9-inch round cake
1 1/2 teaspoons
1 1/3 cups
extra-virgin olive oil
1 1/4 cups
1 1/2 tablespoons
grated lemon zest
fresh lemon juice
In This Recipe
Preheat the oven to 350° F. Spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (My pan was exactly 2 inches and didn't rise as much as the original cake did, if yours is 2 inches or smaller use two cake pans, begin to check for doneness around 30 minutes).
In a bowl, whisk the dry ingredients; flour, sugar, salt, baking soda and powder. In another bowl whisk the wet ingredients; olive oil, milk, eggs, lemon zest, lemon juice and lemoncello.
Add the dry ingredients to the wet ingredients; whisk until just combined, being sure to mix any flour lumps.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and crispy and a tester comes out clean. (Mine needed an additional 5 minutes) Transfer to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely.
Optional: top with berries, sauces, preserves. I opted for some strawberries, a great combo.