Name: Italian Lemon Cake Recipe
Prep time: 15 min
Cook time: PT-491644H57M15S
Total time: 1 h
Cuisine: Italian
Ingredients: 3 eggs (at room temperature); 1 cup granulated sugar (200 grams); ¾ cup extra virgin olive oil (180 mls plus extra for the cake pan); ⅔ cup whole milk; ¼ cup lemon juice (60 mls); Finely grated zest of one lemon; 2 cups all purpose flour (250 grams); 2 ½ teaspoons baking powder; ½ teaspoon salt

Jump to Recipe· 3.9 from 4 reviews

If you’re craving a dessert that feels like a sunny afternoon in Italy captured in every bite, this Italian Lemon Cake Recipe is going to be your new best friend. Bright, tender, and lusciously moist thanks to extra virgin olive oil, it strikes the perfect balance between zesty citrus and delicate sweetness. This cake isn’t just easy to make, but it also brings a wonderful rustic charm to your table, making it perfect for gatherings or a special treat any day of the week.

Ingredients You’ll Need

A round metal pan filled with a smooth, light beige batter spread evenly across the surface. The batter has a creamy texture with some small bubbles and a few slight streaks visible on top, showing a soft, thick consistency. The pan sits on a white marbled surface, providing a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Don’t be fooled by how simple these ingredients appear—each one plays a crucial role in making this Italian Lemon Cake Recipe taste extraordinary. From eggs that provide structure to the zingy lemon zest that wakes up your taste buds, every element adds a unique touch to the final masterpiece.

3 eggs (at room temperature): These give the cake its light and airy texture when beaten well.
1 cup granulated sugar (200 grams): Sweetness that balances the tartness of the lemon perfectly.
¾ cup extra virgin olive oil (180 mls plus extra for the cake pan): This adds moistness and a subtle fruity depth that distinguishes this cake.
⅔ cup whole milk: Adds richness and tenderness to the crumb, keeping it soft.
Finely grated zest of one lemon: Bursts of fresh lemon aroma and flavor in every bite.
¼ cup lemon juice (60 mls): Provides the tangy brightness that defines the cake’s personality.
2 cups all-purpose flour (250 grams): The foundation for the cake’s structure; measuring it properly is key for a soft texture.
2 ½ teaspoons baking powder: Helps the cake rise beautifully and become fluffy.
½ teaspoon salt: Enhances all the flavors, balancing sweetness and citrusy notes.

How to Make Italian Lemon Cake Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350ºF (180ºC). Prepare an 8-inch round cake pan by rubbing a little olive oil all over its interior, then line the base with parchment paper. This simple step ensures your cake comes out cleanly after baking and keeps that rustic olive oil flavor front and center.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt. This combination is the backbone of your cake’s structure. Pro tip: gently sifting or whisking these ensures no lumps and distributes the rising agent evenly for a perfect bake.

Step 3: Beat Eggs and Sugar to Perfection

In a large bowl, use a hand-held or stand mixer to beat the eggs and sugar at high speed for 4 full minutes. You’ll see the mixture turn pale, thick, and creamy—this airiness is a secret weapon for a fluffy cake crumb.

Step 4: Incorporate the Olive Oil, Milk, and Lemon

Lower the mixer speed to medium and slowly drizzle in the extra virgin olive oil. Then add the milk, freshly squeezed lemon juice, and lemon zest. Each addition layers moisture and vibrant flavor that make this cake so special compared to your usual lemon desserts.

Step 5: Fold in the Flour Mixture

Switch to low speed and carefully add the flour mixture in batches. Once incorporated, increase speed to medium and beat just until the batter is smooth and free of lumps. Be careful not to overmix here as that could toughen the cake; smooth and gentle is the way to go.

Step 6: Bake Until Golden and Gorgeous

Pour the batter into your prepared pan and bake for 40 to 45 minutes. You’ll know it’s done when the top is beautifully browned, the cake has risen well, and a skewer inserted comes out clean. If the cake browns too quickly, simply tent it lightly with foil to prevent over-darkening.

Step 7: Cool and Finish

Let the cake cool in the pan for about 5 minutes before carefully turning it out onto a wire rack. Once completely cooled, dust with powdered sugar for that classic, delicate finish that invites you to dig in.

How to Serve Italian Lemon Cake Recipe

A white plate holds a single slice of golden yellow cake with a smooth texture and brown crust on the side and bottom. A small dollop of white cream is placed next to the cake slice. The cake slice is lightly dusted with powdered sugar. A silver fork rests on the plate beside the cream. In the background, a whole cake with the same golden color and brown crust sits on a round wire cooling rack lined with parchment paper. The surface beneath the plate and cake has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate this Italian Lemon Cake Recipe, try garnishing with a few thin lemon slices or candied lemon peel. A sprinkle of finely chopped fresh mint leaves adds a fresh contrast and eye-catching color that makes every slice feel like a celebration.

Side Dishes

This lemon cake pairs wonderfully with a scoop of vanilla gelato or a dollop of lightly whipped cream to add creaminess. A cup of strong espresso or herbal tea complements the citrus notes perfectly, making it a complete treat.

Creative Ways to Present

Serve this cake on a rustic wooden board with some edible flowers scattered around for a charming look. Alternatively, layer slices with mascarpone and fresh berries for an effortless lemon cake trifle that impresses without extra fuss.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Italian Lemon Cake Recipe wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. This preserves its moist crumb and bright lemon flavor.

Freezing

You can freeze this cake for up to 3 months. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to enjoy, simply thaw overnight in the fridge or at room temperature for a few hours.

Reheating

If you wish to enjoy the cake warm, pop a slice in the microwave for about 15 seconds or warm it gently in an oven preheated to 300ºF (150ºC) for 5 to 7 minutes—just enough to revive that fresh-baked feeling without drying it out.

FAQs

Can I use regular vegetable oil instead of extra virgin olive oil?

While you can substitute vegetable oil, using extra virgin olive oil gives the Italian Lemon Cake Recipe its signature fruity moisture and flavor boost, making it truly special.

Is it important to use fresh lemon juice and zest?

Absolutely! Fresh lemon juice and zest provide the brightest, most vibrant citrus flavor, which is essential for the authentic taste of this Italian Lemon Cake Recipe.

Can I make the cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking, but make sure the blend contains xanthan gum or similar for structure.

What’s the best way to measure flour for this recipe?

Use the spoon-and-level method—gently spoon flour into your measuring cup and level off with a knife. Avoid scooping directly with the cup to prevent packing, which can lead to a denser cake.

Can this cake be made dairy-free?

Yes! Replace the whole milk with almond milk or another plant-based milk of your choice. The olive oil keeps the texture rich and moist even without dairy.

Final Thoughts

This Italian Lemon Cake Recipe is like a pocket of sunshine on your plate—fresh, simple, and utterly delightful. Once you make it, you’ll find yourself reaching for it again and again to brighten up any occasion or sweeten a quiet afternoon. Trust me, your kitchen deserves the joyful aroma and incredible flavor this cake brings. Give it a try and enjoy every zesty, moist, tender bite!