Lemon-infused extra virgin olive oil is the perfect ingredient to keep in your kitchen for whenever you crave a bit of citrus zest. Its delicate lemon flavor adds a refreshing touch without being overwhelming. Lemon-infused olive oil can seamlessly replace regular extra virgin olive oil in various recipes, whether you’re cooking seafood, preparing salad dressings, or enhancing the flavor of grilled vegetables.
Considering the abundance of antioxidants and healthy fats in olive oil, using it as a primary ingredient in baking offers a healthier alternative to cakes made with butter. Yes, you can finally have your cake and eat it too!
After experimenting with different olive oil cake recipes, we found that Giada De Laurentiis’s recipe stands out for its simplicity and light, citrus flavor.
Giada’s original recipe is for an orange olive oil cake. We chose to use lemon infused olive oil instead of orange olive oil. We also decreased the amount of sugar and omitted the almonds and garnishes. You can find Giada’s original recipe here. Let’s dive in! Andiamo!
Ingredients:
1 ½ cups of all-purpose flour
2 teaspoons of baking powder
½ teaspoon of kosher salt
¾ cups of sugar
3 large eggs, room temperature
1 teaspoon of lemon zest
¼ cup whole milk
¾ cup lemon infused olive oil
Instructions:
Preheat the oven to 350 degrees F. Lightly grease an 8 inch round pan. Line the bottom with parchment paper and grease lightly then set aside.
In a medium bowl mix the flour, baking powder and salt together.
In a stand mixer with the paddle attachment, add sugar, eggs and lemon zest. Beat for 5 minutes until pale and fluffy. Then, beat in the milk and slowly add the oil. Add the flour mixture until just blended. Pour into the prepared pan and cook in the oven for 35-45 minutes. A toothpick inserted into the cake should come out clean. Cool for 15 minutes then remove from the pan. Dust with powdered sugar before serving.
