Lemon-Olive Oil Cake
Elevate your dessert game with this decadent Lemon-Olive Oil Cake. Indulge in the perfect balance of citrus flavors and the richness of olive oil for a moist and flavorful treat. This elegant cake is a delightful addition to any gathering or special occasion.
Ingredients
For the cake batter | |
|---|---|
| 190 | grams all-purpose flour |
| 55 | grams almond flour |
| 350 | grams sugar |
| 1 | scant teaspoons fine sea salt |
| 1⁄2 | teaspoon baking soda |
| 1⁄2 | teaspoon baking powder |
| 1 | cup extra-virgin olive oil |
| 1 1⁄4 | cups whole milk |
| 3 | large eggs |
| 1 | tablespoon finely grated lemon zest |
| 1⁄4 | cup fresh lemon juice |
| 1⁄4 | cup limoncello |
Instructions
For the cake batter | |
|---|---|
| 1. | Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and grease the parchment paper. Place the greased and lined springform pan on a baking sheet. |
| 2. | In a large bowl, whisk together the all-purpose flour, almond flour, salt, sugar, baking soda, and baking powder. |
| 3. | In a separate bowl, whisk together the olive oil, milk, eggs, lemon zest, lemon juice, and limoncello. |
| 4. | Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined. |
| 5. | Scrape the batter into the prepared springform pan, smoothing the top. Place the pan (still on the baking sheet) in the oven, on a middle shelf. |
| 6. | Bake the cake for approximately 75 minutes, until the top is deep golden brown and a wooden skewer inserted in the center comes out clean. |
| 7. | Allow the cake to cool in the pan for 30 minutes, then run a thin knife around the inside edge of the pan to loosen the sides of the cake. Open the springform and turn out the cake onto a wire rack. Allow it to cool for 2 hours before slicing. |
Published on Aug 08, 2024 by Luminița