Italian Lemon Cake Recipe

Step 1

Preheat the oven to 350ºF/180ºC.

Step 2

Use a little olive oil to coat the inside of an 8-inch (20cm) round cake pan with high sides. Line the base with paper.

Step 3

Whisk or sieve together flour, baking powder and salt. Have you checked the notes below about measuring the flour?

Step 4

Using a hand held (or stand mixer) beat eggs and sugar in a large mixing bowl for 4 minutes on high speed until thick, light and creamy.

Step 5

Reduce the speed to medium and slowly drizzle in the extra virgin olive oil. Followed by milk, lemon juice and lemon zest.

Step 6

With the electric mixer on low speed, spoon in the flour mixture. Increase the speed to medium and beat for 30 seconds to 1 minute or until the mixture is smooth and lump free. Don't over beat!

Step 7

Scrape in prepared baking pan and bake for 40-45 minutes or until well risen, browned on top and the cake is coming away from the sides of the pan a little. You can insert a skewer into the cake, if it comes out free of batter, it’s ready. If the cake is becoming to too dark, cover lightly with a sheet of foil.

Step 8

Remove from the oven and allow to cool for 5 minutes in the pan before carefully turning out onto a wire rack to completely cool.

Step 9

Dust with powdered sugar to serve.