Lemon olive oil cake Recipe: This Lemon Olive Oil Cake is my new favorite lemon dessert of all time! Absolutely delicious! This recipe for an easy, unbelievably moist, no-mixer cake that is one of a kind and INCREDIBLE is made with lemon zest, juice, extract, and Limoncello, which all contribute an incredible amount of lemon flavor.
Lemon olive oil cake Recipe
Ingredients
- Extra virgin olive oil
- Eggs
- Whole milk
- Lemon juice and zest
- Limoncello
- Lemon extract
- Granulated sugar
- All-purpose flour
- Kosher salt
- Baking powder and baking soda
- Confectioners’ sugar
How to Make Lemon Olive Oil Cake
- To make the dry components, first combine the wet ingredients by whisking them together.
- Place the batter in a springform pan measuring 9 inches in diameter that has been oiled and coated with parchment paper.
- The limoncello cake should be baked until it is golden brown and contains a dome in the middle.
- The cake must be allowed to cool for one hour in the pan before it can be removed and allowed to complete cooling on a wire rack outside of the pan.
- At the very last moment before serving, dust with confectioner’s sugar.
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