Description
Bright and tender, this Moist Olive Oil Italian Lemon Cake is made with real lemon juice and zest for a fresh citrus flavor and a soft, melt-in-your-mouth crumb.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup olive oil
- 1/2 cup milk
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk sugar and eggs until light.
- Add olive oil, milk, lemon juice, zest, and vanilla. Mix well.
- Gradually mix in the dry ingredients until just combined.
- Pour into the pan and bake for 45-50 minutes or until a toothpick comes out clean.
- Cool and dust with powdered sugar.
Notes
- Use Meyer lemons for a sweeter flavor.
- Pairs well with tea or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian