Lemon olive oil cake

May  6, 2019
Author Notes

Revised Maialino’s Olive Oil Cake —Iris

  • Prep time 20 minutes
  • Cook time 1 hour 5 minutes
  • Serves 8
  • 2 cups All purpose flour
  • 1 3/4 cups Sugar
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking Powder
  • 1 1/3 cups Extra Virgin Olive oil
  • 3 Lg Eggs
  • 2 tablespoons Grated Lemon zest
  • 1/4 cup Fresh Lemon Juice
  • 1/4 cup Limoncello
In This Recipe
  1. Heat the oven to 350 F. Well oil a 9” cake pan, at least 2” deep, and line bottom with parchment paper.
  2. In medium size bowl, whisk the dry ingredients, flour, sugar, salt, baking soda & powder. In another larger bowel mix all wet ingredients, eggs, oil, milk, zest, juice and liqueur. Add the dry ingredients to the wet, whisk until just combined.
  3. Pout batter into prepared pan and bake on center rack, 1 hour, until top is golden brown and test comes out clean. Cool on rack for 30 minutes. Run a knife around edge of pan, invert the cake onto rack, let cool completely, approximately 2 hours.

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