Italian Lemon Cake - Tastier than Starbucks!

Q: Which olive oil is best?

Choose a mid-range **extra-virgin** oil, similar to what you would use for salads; overly expensive tasting oils can dominate, while refined oils lose character.

Helpful Questions

Does the cake stay moist without butter?

Yes. Olive oil retains moisture and adds a subtle fruity-herbaceous note.

Which olive oil is best?

Choose a mid-range extra-virgin oil, similar to what you would use for salads; overly expensive tasting oils can dominate, while refined oils lose character.

How should I store lemon cake?

Lemon cake is best stored at room temperature in an airtight container for about 3-4 days. It can also be stored in the refrigerator, but it may become firmer.

Can I freeze lemon cake?

Yes, you can freeze lemon cake. It is best to slice it into portions before freezing. To thaw, leave it at room temperature for a few hours.

Can I reduce the sugar?

Yes, you can reduce the sugar, but keep in mind that this will change the flavor of the cake. You might try replacing some of the sugar with honey or stevia.

Beat the eggs and sugar only on low speed – this incorporates enough air without "overbeating" the mixture. When adding the flour, keep the mixer on low speed again to avoid tough dough.

For a stronger citrus flavor, grate in more zest or add a few drops of pure lemon extract – this is a common trick in classic Italian cakes like "torta di limone."

Let the cake cool completely before dusting with powdered sugar; the slight "aging" allows the olive oil flavors to develop and makes the texture even more delicate.