Breakfast

Very Lemon Olive Oil Cake

May  7, 2019
Photo by helene silverman
Author Notes

Rich, extremely moist cake adapted from Maialino’s Olive Oil Cake with an overt but tame lemon flavor. —helene silverman

  • Prep time 30 minutes
  • Cook time 1 hour 15 minutes
  • Serves 16
Ingredients
  • 2 cups flour
  • 1 3/4 cups sugar
  • 1 1/5 teaspoons salt
  • 1/5 teaspoon baking powder
  • 1/5 teaspoon baking soda
  • 1 3/4 cups olive oil
  • 3 large eggs
  • 1/5 cup freshly squeezed lemon juice
  • 2 lemons-worth of zest
  • 1 1/5 cups whole milk
In This Recipe
Directions
  1. Preheat oven to 325°. Prepare a 9-inch springform pan by oiling the bottom and placing a parchment round on it. In a small bowl whisk all dry ingredients together. In a larger bowl whisk all other ingredients together until very well combined. Mix dry ingredients into wet until just combined.
  2. Pour into prepared pan and bake for one hour and 15 minutes, checking to see that the top does not get too brown. Test with a cake tester, remembering that the cake will be very moist but not gooey.
  3. Let the cake rest for 30 minutes then release the pan around the cake and let it rest there until cool. Delicious with whipped cream.

See Reviews

See what other Food52ers are saying.

Review