Lemon Olive Oil Cake

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: slices

Author: Nico Pallotta

CAKE

2 cups (300 grams) all-purpose flour
½ cup (110 grams) extra virgin olive oil
¾ cup (150 grams) sugar + 2 to 4 tablespoons for the lemon syrup
2 large (2 large) eggs
2 large (2 large) lemons the grated zest + set aside the juice for the syrup
⅔ cup (160 grams) milk any, we use almond milk
1 tablespoon (1 tablespoon) vanilla extract
1½ tablespoons (1½ tablespoons) baking powder
1 pinch (1 pinch) salt

FROSTING

½ cup (½ cup) mascarpone cheese substitute cream cheese
½ cup (½ cup) Greek yogurt substitute whipped cream
4 tablespoons (4 tablespoons) honey or powdered sugar, you can add more to taste
1 tablespoon (1 tablespoon) vanilla extract
1 cup (10) amaretti cookies substitute another crunchy cookie

FOR THE CAKE

Preheat the oven to 350°F or 180°C. Line your cake pan with parchment paper.
To a large bowl, add 2 large eggs, ¾ cup sugar, the grated zest of 2 large lemons, 1 tablespoon vanilla extract, and 1 pinch salt.
Whisk with a hand mixer for 5 minutes or until foamy and creamy.
Slowly pour in ½ cup extra virgin olive oil while whisking.
Slowly add ⅔ cup milk, 2 cups all-purpose flour, and 1½ tablespoons baking powder and keep whisking until combined.
Pour batter in the cake pan.
Bake for about 30 minutes or until a toothpick inserted in the center comes out dry.
Let cool down in the pan for 10 minutes then move it onto a cooling rack.

SYRUP AND FROSTING

While the cake bakes, prepare the lemon syrup and the frosting.
SYRUP: In a small saucepan, warm the juice of the 2 lemons with 4 tablespoons of sugar until the sugar melts. Set aside to cool.
FROSTING: In a mixing bowl, whisk ½ cup mascarpone cheese with ½ cup Greek yogurt, 4 tablespoons honey, and 1 tablespoon vanilla extract until creamy.
To level the cake, cut off the very top part with a serrated knife (bread knife).
With a spoon, pour the lemon syrup over the cake, trying to cover every inch. You can use all the syrup.
Top with a layer of frosting. Then garnish with crushed amaretti (crunchy almond cookies), lemon zest, and a few drops of extra virgin olive oil.

TIP

🍋 Make this cake even more Italian (and more fun) by adding a shot of limoncello to the syrup! Limoncello is an Italian lemon liqueur that works great in cakes.

SUBSTITUTIONS

All-purpose flour: Substitute cake flour for a lighter cake or half all-purpose and half whole wheat for a rustic one.

Sugar: You can use white or brown sugar.

Extra virgin olive oil: Substitute regular olive oil for a milder flavor.

Eggs: Try to use the freshest eggs, if you can, from a farmer's market or organic.

Baking powder: Necessary for the cake to puff up.

Lemons: We use zest and juice. It's best for you if they are organic or unwaxed since we are eating the peel.

Frosting: We make it with mascarpone cheese, Greek yogurt, honey, and vanilla extract. You can substitute cream cheese for mascarpone or maple syrup or sugar for honey.

To make it vegan: see our vegan lemon cake and vegan cream cheese frosting.

STORAGE

Refrigerator: If possible, keep the cake in the fridge, in a cake dome, for 4 to 5 days.

Freezer: It's best to freeze the cake without toppings and syrup. If wrapped well, it keeps for 3 months. Defrost overnight in the fridge, then add syrup, frosting, and toppings.