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Lemon olive oil cake Recipe

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Lemon olive oil cake Recipe
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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

Lemon olive oil cake Recipe


  • 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

  1. To make the dry components, first combine the wet ingredients by whisking them together.
  2. Place the batter in a springform pan measuring 9 inches in diameter that has been oiled and coated with parchment paper.
  3. The limoncello cake should be baked until it is golden brown and contains a dome in the middle.
  4. 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.
  5. At the very last moment before serving, dust with confectioner’s sugar.

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