recipe image

Very Lemon Olive Oil Cake

Photo by helene silverman
  • Prep time
    30 minutes
  • Cook time
    1 hour 15 minutes
  • Serves
Author Notes

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


  • 2 cups


  • 1 3/4 cups


  • 1 1/5 teaspoons


  • 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

  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.

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