Limoncello Olive Oil Cake

Limoncello Olive Oil Cake

There's a version of this cake in my kitchen almost every week, and I don't think that's an accident. Olive oil cakes are simple to make. They are dense, a little rustic, never overly sweet—I liken them to Irish soda bread or our American pound cake, but with a little attitude. Its origin is Italian. This version is flavored with Limoncello and lemon zest. I make it when I want something a little sweet and not fussy. No frosting, no layers, no occasion required — just olive oil cake dusted with powdered sugar. It requires a little patience because it has to cool for at least one hour.

How to Increase the Lemon Flavor

Before you add the wet ingredients, rub the lemon zest into the sugar with your fingers.

Use the Right Cake Pan

This recipe has an odd amount of batter. It is meant to look like a tall one-layer cake. I suggest using a 9” cake pan that is 3 inches deep. You can easily find it on Amazon. Try to pick a shiny pan that is not dark. This one-layer cake has a long cooking time; if you use a dark pan, the crust may be darker than desired.

Test the Oven Temperature

Not all ovens are equal. Use an oven thermometer to make sure you have the right temperature. I have found some ovens to be off by 25 degrees. This makes a huge difference when baking.

Prep time

15 Min

Cook time

55 Min

Total time

1 H & 10 M

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Limoncello Olive Oil Cake

This Olive oil Cake has a mild Limoncello flavor and a delicate sweetness with a rustic medium crumb.

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Ingredients

• 1 cup extra-virgin olive oil ( if using GF flour add additional 1/4 cup of oil)
• 1 1/4- cup sugar
• 1 1/4 cups (305 grams) whole milk
• 3 large eggs
• 2 tablespoons grated lemon zest
• 1/4 cup (60 grams) fresh lemon juice
• 1/4 cup (55 grams) Limoncello

DRY INGREDIENTS

• 2 cups (250 grams) all-purpose flour sifted
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Instructions

1. Preheat oven to 350 degrees
2. Line pan with parchment paper.
3. In a large bowl add sugar and lemon zest. With fingers, rub zest into sugar until combined
4. Add olive oil to sugar mixture and stir until smooth
5. Stir in milk, eggs, lemon juice, and Limoncello
6. In a separate small bowl whisk together dry ingredients: flour, salt, baking powder, and baking soda.
7. Add the flour mixture and stir until just combined. Do not overmix.
8. Pour the batter into a large 9-inch cake pan that is 3 inches deep. Place the pan on a baking sheet.
9. Bake for one hour. When the timer reaches 55 minutes, start checking the center of the cake with a toothpick for doneness. The toothpick comes out clean with slight crumbs.

Garnish

1. Powdered sugar to dust on top of the cake
2. Whipped cream
3. Consider flavoring the whipped cream with vanilla or lemon

Notes

• Cool the cake in a pan on a baking rack 30 minutes before removing it from the pan.
• Run a knife around the edge of the cake pan.
• Place a small baking rack on top of the pan and invert it onto the baking rack. Let it cool completely.
• Dust with sugar and serve with a side of whipped cream.
• This recipe is a large one layer cake. Use a cake pan that is 3 inches deep.

That Eva!

olive oil, lemon, cake

Dessert

American