Italian Lemon Cake Recipe

If you’re looking for a dessert that tastes like sunshine on a plate, you must try this Italian Lemon Cake Recipe! Light, tender, and bursting with bright citrus flavor, it’s the kind of cake that manages to be both simple and spectacular. A generous splash of good olive oil keeps the crumb so moist, while fresh lemon juice and zest add a bold, tangy twist that just sings. Whether you’re making it for a special occasion or a casual afternoon treat, this Italian Lemon Cake Recipe is sure to become a new favorite at your table.

Ingredients You’ll Need

What I love most about this Italian Lemon Cake Recipe is just how much flavor you can get from a handful of pantry staples. Each ingredient pulls its weight, whether it’s adding richness, structure, or that irresistible lemony zing. Here’s what you’ll need and why:

• Eggs (3, at room temperature): The foundation for a tender, lofty crumb—beating them well creates incredible volume.
• Granulated Sugar (1 cup/200g): Not just for sweetness! It helps aerate the eggs and keeps the cake moist.
• Extra Virgin Olive Oil (¾ cup/180ml): Adds rich moisture, a fruity aroma, and that signature Mediterranean soul.
• Whole Milk (⅔ cup): Makes the cake extra moist while balancing the tartness of the lemons.
• Lemon Zest (finely grated, from one lemon): This is where the real lemon punch comes from—don’t skip it!
• Lemon Juice (¼ cup/60ml): Brings a fresh, bright acidity that makes each bite sing.
• All Purpose Flour (2 cups/250g): The backbone of the cake; measure carefully for the perfect crumb.
• Baking Powder (2½ teaspoons): Ensures the cake rises tall, light, and airy.
• Salt (½ teaspoon): Just a bit sharpens all those flavors and keeps the sweetness in check.

How to Make Italian Lemon Cake Recipe

Step 1: Prep Your Pan and Oven

Get started by preheating your oven to 350ºF (180ºC)—a crucial step for even baking. Then, use a splash of olive oil to grease an 8-inch (20cm) round cake pan with high sides, making sure to cover every nook. Line the base with parchment paper so the Italian Lemon Cake Recipe slips out easily once baked.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk (or sift) together your flour, baking powder, and salt. This ensures you won’t have any lumps, and the leavening is evenly distributed. A gentle mix here really makes a difference in the cake’s texture.

Step 3: Beat Eggs and Sugar

In a large mixing bowl, combine the eggs and sugar. Beat them on high speed for about 4 minutes until the mixture becomes pale, thick, and almost doubles in volume. This aeration is the secret to a fluffy Italian Lemon Cake Recipe, so don’t rush it!

Step 4: Add Olive Oil, Milk, and Lemon

Turning the mixer down to medium, slowly drizzle in the extra virgin olive oil. This helps the batter emulsify for a silky crumb. Next, add the milk, lemon juice, and lemon zest, letting everything come together. The aroma at this point is irresistible.

Step 5: Combine with Dry Ingredients

With your mixer on low speed, gradually add the flour mixture to your wet ingredients. Once the flour is nearly incorporated, increase the speed to medium and mix for 30 seconds to 1 minute, just until smooth. Don’t overbeat—stop as soon as you have a lump-free batter.

Step 6: Bake the Cake

Pour the glossy batter into your prepared cake pan, using a spatula to smooth the top. Bake for 40-45 minutes. The Italian Lemon Cake Recipe will rise, brown beautifully, and pull slightly from the pan’s sides. If it begins to darken too much, loosely tent with foil. Test with a skewer—it should come out clean.

Step 7: Cool and Serve

Once baked, let the cake cool in the pan for 5 minutes. Carefully turn it out onto a wire rack and allow it to cool completely. Don’t skip this step—a warm cake can be too fragile! Before serving, dust generously with powdered sugar for a pretty, classic Italian finish.

How to Serve Italian Lemon Cake Recipe

Garnishes

A little garnish goes a long way! Dust the top with powdered sugar for elegance, or add some thin lemon slices and a sprinkle of extra lemon zest for a burst of color and even more freshness. If you want to really wow your guests, a drizzle of simple lemon glaze will add that extra zing.

Side Dishes

Since this Italian Lemon Cake Recipe is so bright and vibrant, it pairs perfectly with lightly sweetened whipped cream, a scoop of vanilla bean gelato, or fresh berries. You could even accompany it with a cup of strong espresso or a delicate herbal tea for a truly Italian finish.

Creative Ways to Present

For special occasions, slice the cake horizontally and add a thin layer of mascarpone cream or lemon curd between the layers. Or, serve individual wedges on small plates with a swirl of berry coulis. You can also cut the cake into cubes and layer them in parfait glasses with fruit and cream for a stunning dessert trifle.

Make Ahead and Storage

Storing Leftovers

To store leftovers, simply wrap the Italian Lemon Cake Recipe tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay moist and flavorful for up to 3 days—if you can resist eating it all before then!

Freezing

Believe it or not, this cake freezes beautifully. Once cooled, wrap slices or the whole cake tightly in a layer of plastic wrap, then foil. Freeze for up to 2 months. When you’re ready for a slice of sunshine, thaw it at room temperature still wrapped to prevent drying out.

Reheating

To enjoy that fresh-from-the-oven feel, pop a slice in the microwave for 10-15 seconds or warm it in a low oven (300°F/150°C) for a few minutes. Just enough to take the chill off and revive the cake’s irresistible softness.

FAQs

Can I use another type of oil instead of olive oil?

Absolutely! While extra virgin olive oil gives this Italian Lemon Cake Recipe its signature flavor, you can swap in a neutral oil like avocado or vegetable if you prefer a subtler taste. Just be aware the cake will lose some of its distinct Italian character.

Is it possible to make this cake dairy-free?

Yes, you can substitute the whole milk with your favorite plant-based milk, such as almond or oat. The cake will still be moist and delicious, though the flavor may be slightly different.

Can I double this recipe for a larger group?

Definitely! Simply double the ingredient amounts and use a larger (9×13-inch) pan. Watch the baking time and test doneness with a skewer, as a bigger cake may need a few extra minutes in the oven.

Does the cake need to be refrigerated?

Not initially. The Italian Lemon Cake Recipe is best kept covered at room temperature for a couple of days. If you’ve added a fresh cream filling or topping, be sure to refrigerate those versions for food safety.

Can I make this cake gluten-free?

You can replace the all-purpose flour with your favorite 1:1 gluten-free baking blend. Check for doneness a little earlier as gluten-free cakes can bake faster, but the flavor and texture will still be fantastic.

Final Thoughts

If you love recipes that are full of sunshine and joy, you’re going to adore this Italian Lemon Cake Recipe. Bursting with lemony flavor and so easy to make, it’s the perfect cake to share with friends and family or just to treat yourself! Give it a try—you might find it instantly becomes your new go-to dessert.

Print