Italian Lemon Cake

Prepare to be wowed by the exceptional flavors of this Italian Lemon Cake with olive oil. With just one bite, you’ll find yourself transported to wonderful Italy!

This simple but delectable cake has the perfect balance of zesty lemon and rich olive oil and is sure to become a favorite amongst your family and friends!

Italian Lemon cake is also known as “torta di limone” and is much loved by my family. We love the citrusy aroma and bright flavor. It’s exceptionally good because of the light but moist texture created by using olive oil instead of butter. 

In Italian bakeries all over the world, you’ll find celebration cakes like the classic Rum Cake, or delicious Cannoli Cake. However, in Italian kitchens, simple cakes like my Italian Almond Cake are dusted with powdered sugar and served with coffee for breakfast. My mother was well known for her Pan di Spagna. And my cousin treated us to her Lemon Yogurt cake when we stayed with her in Turin.

This Lemon olive oil cake is the best of both worlds! You can dress it up with lemon curd and whipped cream. Or keep it traditionally simple. Either way, it’ll become a firm favorite. With lemon in the form of juice and zest, there’s no denying this cake’s flavor. If you love lemon flavors as much as I do, this is the Italian Lemon cake recipe for you!

I know you’ll love this Italian Lemon cake.

• The lemon flavor is so fresh, tangy, and vibrant. Lemon is a classic Italian flavor, showing up in many recipes like my Lemon Biscotti, and is super popular with all generations.
• It has the most tender and moist crumb that remains that way even after a few days.
• It’s a versatile cake. Great for breakfast or an afternoon snack with a cup of coffee, this cake can also be split in half and filled with lemon curd and whipped cream for a decadent dessert.
• This Italian Lemon Cake is easy to make and within the capabilities of most people who have basic baking skills. Be sure to follow all my tips for success.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

• Eggs – I prefer to use large, free-range eggs for their gorgeous yellow yolks. However use whatever you’ve got in the fridge, this cake will still work.
• Granulated sugar –  this recipe calls for regular white granulated sugar which you’ll probably have in your pantry. Sugar doesn’t expire so it’s good to have extra on hand if you like baking. Keep the sugar away from moisture.
• Lemon zest and juice – I used one large lemon to get the zest and juice for this Italian Lemon Cake but if the lemons are small you’ll need two.
• Olive oil – you can use whichever type of olive oil you like the taste of. If you don’t want to taste the olive oil, go for the light (in taste) type. If you’re like me and enjoy the full flavor of extra virgin olive oil, use it!
• Whole milk – for this recipe, it’s best to use whole milk but if you only have 2% use that – it’ll be fine.
• All purpose flour – use plain all purpose flour that contains no extra raising agents. 
• Baking powder – be sure to use fresh baking powder. If you’re unsure, spoon a little into some hot water. If it’s still active it will bubble. If not, buy a fresh one. Store it in a dry cupboard away from heat and moisture.
• Powdered sugar – just like my Spanish Almond Cake, this cake is perfectly finished with a simple dusting of powdered sugar.

See recipe card for quantities.

Instructions

Begin by preheating the oven to 350ºF (180ºC). Use a little bit of olive oil to grease an 8 inch (20cm) pan with high sides then line the base with a circle of parchment paper. 

Whisk together flour, baking powder and salt.

Allow to cool for 5 minutes in the pan before carefully turning out onto a wire rack to completely cool.

Dust with powdered sugar to serve.

Hint: Every oven is slightly different so get to know your oven. Some ovens run hot and other ovens are a bit cooler. You may need to adjust baking times depending on your oven.

Substitutions

• Fresh lemon juice and zest – use bottled lemon juice and a few drops of lemon oil instead of using a fresh lemon.
• Lemon zest – for extra lemony flavor, increase the lemon zest or add a few drops of pure lemon oil or extract.
• Extra virgin olive oil – use regular or light flavored olive oil if you prefer. Alternatively, sunflower seed oil can be used if that’s all you have. Of course, it won’t have the flavors of olive oil but it will still be just as moist and tender.
• Powdered sugar – The top of the cake can be sprinkled with granulated sugar before baking if you don’t have powdered sugar. This will give a crackly crust and a little extra sweetness.

Variations

• Dairy Free – substitute plant-based milk for whole milk to make a delicious dairy-free lemon cake.
• Italian Lemon Cream Cake – carefully split the baked and cooled cake through the middle. Place one layer on a serving platter and spread with some lemon curd. Top the lemon curd with a layer of whipped cream then the second layer of cake. Dust with powdered sugar before serving.
• Frosted – top this Italian Lemon Cake with cream cheese frosting which is an absolutely delicious pairing.
• Bundt cake – pour the batter into a well greased bundt pan. Baking time will decrease. Check for doneness after 30 minutes.

Equipment

This Italian Lemon Cake is best baked in an 8 inch round cake pan (or 20cm). Choose a cake pan that is rather deep because this cake will rise a little.  You could also use a similar sized springform cake pan.

Storage

Store this cake at room temperature. In summer or during hotter days, this cake can be stored in the fridge in a sealed container.

Tips for Success

Begin by having everything ready. Gather all the ingredients. Preheat the oven and prepare the pan before beginning the cake batter. This is quite a quick batter to prepare so it’s best to plan ahead.

Like many baking recipes, it’s best to have all the ingredients at room temperature. This ensures that all the ingredients amalgamate and combine really well..

Be sure to beat the eggs together with the sugar until frothy, thickened, and light in color. This is important to create a fine crumb and texture. However, after adding the flour, don’t overbeat. This will make the cake tough.

FAQ

Serving Suggestions

Italian Lemon Cake is makes a wonderful dessert served with a dollop of whipped cream, Mascarpone Cream or even Sweet Ricotta. A fruit sauce like Strawberry Compote or Cherry Sauce is also a very tasty addition.

Actually, my favorite way to serve this Italian Lemon cake with a coffee for an Italian-style breakfast. And within moments, I’m in Italy again!