ITALIAN LEMON OLIVE OIL CAKE (EASY MOIST RECIPE) You should get ready to be blown away by the extraordinary flavors that this Italian Lemon Cake with olive oil has to offer. You will feel as though you have been transported to the wonderful country of Italy with only one taste This uncomplicated yet scrumptious cake is guaranteed to become a favorite among each and every member of your family and circle of friends. It features the ideal combination of tangy lemon and luscious olive oil.



  • Torta di limone” is another name for Italian Lemon Cake, and it is a cake that my family adores and enjoys eating. Both the zesty aroma and the flavor are quite appealing to us.
  • The remarkable quality of this dish can be attributed to the use of olive oil rather than butter, which results in a texture that is both light and moist.
  • The flavor of lemon is lively, tart, and fresh all at the same time. Lemon is a traditional Italian flavorful ingredient that can be found in a wide variety of dishes, such as my Lemon Biscotti, and is extremely well-liked by people of all ages.
  • The crumb is extremely soft and moist, and it maintains its consistency even after a few days have passed.
  • It’s a highly adaptable cake. This cake is equally delicious when eaten for breakfast or as a snack in the afternoon with a cup of coffee. Additionally, it can be cut in half and filled with lemon curd and whipped cream to create a luxurious dessert.
  • It is simple to prepare this Italian Lemon Cake, and it is within the capabilities of the majority of individuals who have a fundamental understanding of baking. For your own success, make sure to follow all of my advice.



Ingredient for this recipe viewed from above.
  • Eggs – I prefer to use large, free-range eggs for their gorgeous yellow yolks. However use whatever you’ve got in the fridge, this cake will still work.
  • Granulated sugar –  this recipe calls for regular white granulated sugar which you’ll probably have in your pantry. Sugar doesn’t expire so it’s good to have extra on hand if you like baking. Keep the sugar away from moisture.
  • Lemon zest and juice – I used one large lemon to get the zest and juice for this Italian Lemon Cake but if the lemons are small you’ll need two.
  • Olive oil – you can use whichever type of olive oil you like the taste of. If you don’t want to taste the olive oil, go for the light (in taste) type. If you’re like me and enjoy the full flavor of extra virgin olive oil, use it!
  • Whole milk – for this recipe, it’s best to use whole milk but if you only have 2% use that – it’ll be fine.
  • All purpose flour – use plain all purpose flour that contains no extra raising agents.
  • Baking powder – be sure to use fresh baking powder. If you’re unsure, spoon a little into some hot water. If it’s still active it will bubble. If not, buy a fresh one. Store it in a dry cupboard away from heat and moisture.
  • Powdered sugar – just like my Spanish Almond Cake, this cake is perfectly finished with a simple dusting of powdered sugar.



Also See 

Banana Strawberry Bread Recipe With Glaze



Details to follow

  1. To begin, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). First, grease a pan with high sides that is 8 inches (20 cm) in diameter with a small amount of olive oil, and then line the bottom of the pan with a circle of parchment paper.
  2. Mix the flour, baking powder, and salt together with a whisk.
  3. A hand-held red electric mixer is used to incorporate olive oil into eggs and sugar that have been beaten.
  4. Using a large bowl, beat the eggs and sugar until the mixture is thick, light, and creamy. The olive oil should then be drizzled in gradually.
  5. The lemon juice should be added gradually, followed by the lemon zest and the milk.
    utilizing a red hand-held electric mixer to incorporate flour into eggs and sugar that have been whipped.
    Add the flour mixture while the speed is set to low. Beat the ingredients until it is completely lump-free and smooth.
  6. As seen from above, cake batter is being poured into a round cake pan. After scraping into a baking sheet that has been prepared, bake for forty to forty-five minutes.
  7. Wait for the pan to cool for five minutes before carefully sliding it out onto a wire rack to finish cooling until it is absolutely cool.
  8. When ready to serve, dust with powdered sugar.




    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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