Prepare to be delighted by the bright, elegant flavors of this Italian Lemon Cake made with olive oil. One bite will transport you to sunlit Italian kitchens.
This simple yet irresistible cake balances zesty lemon with the mellow richness of olive oil. The result is a tender, moist cake that’s perfect for breakfast, an afternoon treat, or a light dessert.
Italian Lemon Cake, or torta di limone, is a family favorite for its fresh citrus aroma and delicate texture. Using olive oil instead of butter gives the cake a lighter crumb and lasting moisture, making it wonderfully tender even a few days after baking.
This cake is versatile: keep it traditionally simple with a dusting of powdered sugar, or dress it up with lemon curd and whipped cream for a more indulgent dessert. Lemon juice and zest ensure a vivid citrus flavor—if you love lemon, this is the recipe for you.
- Bright lemon flavor: Fresh lemon zest and juice provide tangy, fragrant notes that pair beautifully with the olive oil.
- Tender, moist crumb: Olive oil keeps the cake soft and moist for days.
- Versatile serving options: Enjoy it plain for breakfast with coffee, or split and fill with lemon curd and whipped cream for a celebratory dessert.
- Simple to make: This cake is approachable for home bakers with basic skills—follow the instructions and tips for the best result.
For full ingredient quantities and printable instructions, see the recipe card below.
Table of Contents
Ingredients
- Eggs – large, at room temperature.
- Granulated sugar – regular white sugar.
- Lemon zest and juice – fresh for best flavor.
- Olive oil – extra virgin for fuller flavor, or light olive oil if you prefer a milder taste.
- Whole milk – or your preferred milk alternative.
- All purpose flour – plain, with no added raising agents.
- Baking powder – make sure it’s fresh for best rise.
- Powdered sugar – for dusting the finished cake.
See the recipe card for precise quantities.
Instructions
Preheat the oven to 350ºF (180ºC). Grease an 8-inch (20cm) deep round pan with a little olive oil and line the base with parchment paper.
Whisk together the flour, baking powder, and salt; set aside.
Beat eggs and sugar in a large bowl until thick, light, and creamy. With the mixer on medium, slowly drizzle in the olive oil.
Add the lemon juice, then lemon zest, followed by the milk, mixing until combined.
On low speed, add the flour mixture in batches. Beat until smooth and free of lumps, then stop mixing—avoid overbeating.
Pour the batter into the prepared pan and bake for 40–45 minutes, until the cake is risen, slightly browned on top, and pulls a little away from the pan sides. A skewer inserted in the center should come out clean.
Cool the cake in the pan for 5 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving.
Hint: Oven temperatures vary—if your oven runs hot, check the cake early and tent with foil if it browns too quickly.
Substitutions
- Fresh lemon juice and zest can be replaced with bottled lemon juice plus a few drops of lemon oil, if needed.
- Increase lemon zest or add lemon extract for a more intense lemon flavor.
- If you prefer not to use olive oil, use a neutral oil like sunflower or a light-flavored olive oil; the texture will stay moist.
- If you lack powdered sugar for dusting, sprinkle a little granulated sugar on top before baking for a light crackly crust.
Variations
- Dairy-free: swap whole milk for a plant-based alternative.
- Italian Lemon Cream Cake: split the cooled cake, spread with lemon curd and whipped cream, then replace the top layer and dust with powdered sugar.
- Frosted: top with cream cheese frosting for a richer finish.
- Bundt cake: bake in a greased bundt pan—check doneness after ~30 minutes as baking time may be shorter.
Equipment
Use an 8-inch (20cm) deep round cake pan or a similarly sized springform pan. A pan with higher sides is ideal as the cake rises a little.
Storage
Store the cake at room temperature in an airtight container. In hot weather, refrigerate in a sealed container. The cake keeps well for a few days.
Tips for Success
Have all ingredients at room temperature and preheat the oven before you start. Beat the eggs and sugar until light, thick, and frothy—this creates a fine crumb. After adding the flour, mix just until combined to keep the cake tender.
FAQ
Italian cakes are called “torte” (singular: torta), so this cake is known as torta di limone.
A simple lemon glaze—powdered sugar thinned with fresh lemon juice—keeps the lemon flavor bright. For a richer option, cream cheese frosting pairs well.
Neutral oils like sunflower or light olive oil work well when you don’t want a pronounced oil flavor. Extra virgin olive oil adds a pleasant, distinctive aroma that complements lemon.
Serving Suggestions
Serve this cake with a dollop of whipped cream, mascarpone cream, or sweet ricotta. A fruit compote—strawberry or cherry—also complements the lemon. For an Italian-style breakfast, enjoy a slice with a strong coffee.
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Italian Lemon Cake Recipe
Equipment
- 1 8 inch (20cm) deep round cake pan or similar sized springform pan (use a 2¾ (7cm) deep pan)
Ingredients
- 2 cups (250 grams) all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 eggs, at room temperature
- 1 cup (200 grams) granulated white sugar
- ¾ cup (180 mls) extra virgin olive oil
- ⅔ cup whole milk
- Finely grated zest of one lemon
- ¼ cup (60 mls) lemon juice
Instructions
- Please note: this recipe uses the US customary cup (240 ml). Differences in cup sizes can affect results when measuring flour.
- Preheat the oven to 350ºF/180ºC.
- Grease an 8-inch (20cm) round pan and line the base with parchment paper.
- Whisk or sieve together the flour, baking powder, and salt.
- Beat eggs and sugar on high speed for about 4 minutes until thick and creamy.
- Reduce speed and slowly drizzle in the olive oil, then add the milk, lemon juice, and lemon zest.
- On low speed, add the flour mixture until combined. Scrape the bowl, then beat for 30–60 seconds until smooth. Do not overmix.
- Pour batter into the prepared pan and bake 40–45 minutes, or until a skewer comes out clean. Tent with foil if the top browns too quickly.
- Cool in the pan for 5 minutes, turn out onto a wire rack to cool completely, and dust with powdered sugar to serve.
Notes
- Measure flour accurately—use a scale if possible, or spoon flour into the cup and level off.
- Extra virgin olive oil adds the most flavor; a light olive oil works if you prefer milder taste.
- Substitute any milk you like, including plant-based options.
- For more lemon flavor, add extra zest or a few drops of lemon extract.
Tips for Success
- Have ingredients at room temperature.
- Preheat the oven before starting.
- Beat the eggs and sugar until light and frothy, and avoid overmixing after adding flour.
This updated and improved recipe was first posted on June 11, 2012.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate from a calculator. For exact values, calculate using the specific brands and ingredients you use.