Italian Lemon Cake

Name: Italian Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1½ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup granulated sugar; 3 large eggs, (room temperature); ¾ cup plain Greek yogurt, (2%); ¾ cup olive oil, (extra virgin); 2 teaspoons lemon zest, (from 2 large lemons); ½ cup fresh lemon juice, (from 2 large lemons); 1 teaspoon vanilla extract; powdered sugar, (for dusting); Whipped cream; Fresh berries ((blueberries, blackberries, raspberries, and/or strawberries))

Italian lemon cake is a delightful fusion of zesty lemon, soft texture, and creamy and fruity toppings, making it a crowd-pleasing dessert.

Jump to Recipe

Prep Time15

Cook Time30

Total Time45

Servings

Table of Contents

Let’s Dish: About This Recipe
Italian Lemon Cake Ingredients
Substitutions and Additions
How To Make This Italian Lemon Cake Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

Fresh lemons take center stage in this Italian Lemon Cake, delivering a vibrant citrus flavor that’s balanced by just the right amount of sweetness. Lemon juice and zest provide a bright, tangy punch, while Greek yogurt and olive oil add richness without overpowering the cake’s lightness. If you’re looking for a refined, refreshing dessert recipe that stands out from the crowd, this is the one to try.

Let’s Dish: About This Recipe

Main Ingredients: Flour, sugar, eggs, Greek yogurt, olive oil, lemon zest and juice, vanilla.
Quick Steps: Whisk eggs and sugar, add yogurt, oil, zest, juice, and vanilla, mix in dry ingredients, bake.
Total Time & Yield: 45 minutes; serves 8.

Why This Recipe

This Italian Lemon Cake recipe stands out with its balanced use of Greek yogurt and olive oil, which creates a moist, light texture without the heaviness seen in cakes relying on butter.

Many lemon cakes use just zest or juice, but this recipe combines both for a vibrant, tangy lemon flavor.

While other recipes may overuse sugar to balance acidity, this one provides a perfectly sweet and tart contrast that lets the lemon shine through without being overpowering.

Additionally, the yogurt’s tang adds a slight creaminess, making it a more unique option compared to recipes that rely solely on milk or ricotta.

Italian Lemon Cake Ingredients

Italian Lemon Cake raw ingredients that are labeled

You’ll need:

1½ cups of all-purpose flour
2 teaspoons of baking powder
½ teaspoon of salt
1 cup of granulated sugar
3 large eggs, room temperature
¾ cup of plain Greek yogurt (2%)
¾ cup of extra virgin olive oil
2 teaspoons of lemon zest (from 2 large lemons)
½ cup of fresh lemon juice (from 2 large lemons)
1 teaspoon of vanilla extract

For The Optional Garnish:

Dusting of powdered sugar
Whipped cream
Fresh berries (blueberries, blackberries, raspberries, and/or strawberries)

Substitutions and Additions

OLIVE OIL: Extra virgin olive oil can vary greatly in flavor depending on the quality of the brand you choose. You want to choose a good quality, mildly flavored oil that you would use in salad dressings or other delicate recipes.

LEMON JUICE: Fresh squeezed lemon juice is best for this recipe as it is a star ingredient.

NUTS: Chopped nuts such as almonds, walnuts, or pistachios add a delightful crunch to this traditional Italian cake.

GREEK YOGURT: We used 2% plain Greek yogurt for this recipe. You do not want to use flavored Greek yogurt.

How To Make This Italian Lemon Cake Recipe

Let’s dive into making this simple cake that is loaded with flavor.

STEP ONE: Preheat the oven to 350°F. Spray a 9-inch round cake pan with baking spray and line it with a 9-inch parchment paper circle. Set aside.

STEP TWO: Combine the all-purpose flour, baking powder, and salt in a medium bowl. Set the flour mixture aside.

STEP THREE: Whisk together the granulated sugar and eggs in a large mixing bowl until well combined.

STEP FOUR: To the egg mixture, add the plain Greek yogurt, extra virgin olive oil, lemon zest, lemon juice, and vanilla extract, whisking until all the ingredients are well combined.

Note – It is best to zest your lemons before juicing them.

STEP FIVE: Slowly add the dry ingredients in three additions, whisking until the flour is fully incorporated and the batter is thick and smooth.

You may need to switch to a rubber spatula to scrape the sides and bottom of the bowl and to ensure that the batter is evenly mixed.

STEP SIX: Pour the Italian lemon cake batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

STEP SEVEN: Allow the cake to cool in the pan for ten minutes before transferring it to a wire rack to cool completely.

cake dusted with powdered sugar and topped with whipped cream and berries

How To Serve

Once cool, you can dust the top of the cooled cake with powdered sugar and add a dollop of whipped cream and fresh berries to individual servings.

Do not dust your Italian lemon cake with powdered sugar until just before serving it. As your cake sits, the powdered sugar will dissolve into the cake due to its moisture content. If this happens, you can just add another dusting of the powdered sugar.

For an elegant dessert, serve a slice of this delicious cake with a scoop of lemon sorbet or strawberry sorbet. The contrast of temperatures and textures is delightful.

Create a dessert platter with a variety of cakes, including this Italian lemon cake and our butter cake and banana cake for a charming afternoon tea.

Pair it with a hot cup of Earl Grey tea, hot chocolate, or pumpkin spice latte for an afternoon snack.

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We have plenty of lemon desserts to satisfy all of your cravings. Check out our lemon blondies and lemon cobbler.

Storage

Whether you’re planning to make this ahead or have leftovers, here’s what you need to know:

MAKE AHEAD: You can prepare the batter a day in advance and refrigerate it. Bake when you’re ready, ensuring a fresh, warm cake every time.

IN THE FRIDGE: Store any leftover Italian lemon cake in an airtight container in the refrigerator for up to three to four days.

IN THE FREEZER: To freeze, wrap the un-garnished cake in plastic wrap and store it in the freezer for up to two months.

Thaw it in the refrigerator before adding powdered sugar and other garnishes.

Why We Love This Recipe

BUSTING WITH LEMON FLAVOR: The star of this Italian lemon cake is undoubtedly the fresh lemon juice and zest. They infuse the cake with a vibrant citrus flavor that’s delightfully refreshing.

MOIST TEXTURE: Thanks to the addition of Greek yogurt and olive oil, this cake is incredibly moist. It melts in your mouth, creating a delightful contrast with the zesty lemon notes.

CROWD-PLEASER: Whether you’re serving it at a brunch, tea party, or just as a sweet treat, this soft lemon cake never disappoints.

a slice of Italian Lemon Cake topped with whipped cream and berries on a plate with a fork

Our Italian lemon cake is a delight with its vibrant, lemony goodness and moist crumb. From brunch to special occasions to every day, its rich flavor never fails to impress.

Frequently Asked Questions

Can I add other citrus flavors, like orange or lime, to this cake?

You can experiment with different citrus flavors, but keep in mind that it will alter the overall taste profile of this simple cake.

Is it necessary to use freshly squeezed lemon juice?

Freshly squeezed lemon juice is recommended for the best flavor. It makes a noticeable difference in the taste of the cake.

How do I prevent the powdered sugar from dissolving on top of the cake?

Dust the powdered sugar just before serving to keep it looking pristine.

Can I replace olive oil with a different oil?

Extra virgin olive oil complements the lemon flavor beautifully. However, you can substitute it with a mild vegetable oil if desired.

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Italian Lemon Cake

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Italian lemon cake is a delightful fusion of zesty lemon, soft texture, and creamy and fruity toppings, making it a crowd-pleasing dessert.

Prep Time 15

Cook Time 30

Total Time 45

Servings

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Ingredients

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
3 large eggs, room temperature
¾ cup plain Greek yogurt, 2%
¾ cup olive oil, extra virgin
2 teaspoons lemon zest, from 2 large lemons
½ cup fresh lemon juice, from 2 large lemons
1 teaspoon vanilla extract

Optional Garnish

powdered sugar, for dusting
Whipped cream
Fresh berries (blueberries, blackberries, raspberries, and/or strawberries)

Instructions

Preheat the oven to 350°F. Spray a 9-inch round cake pan with baking spray and line it with a 9-inch parchment round. Set aside.
Combine the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
Whisk together the granulated sugar and eggs in a large mixing bowl until well combined.
To the egg mixture, add the plain Greek yogurt, extra virgin olive oil, lemon zest, lemon juice, and vanilla extract, whisking until all the ingredients are well combined.
Slowly add the dry ingredients in three additions, whisking until the flour is fully incorporated and the batter is thick and smooth. You may need to switch to a rubber spatula to scrape the sides and bottom of the bowl and to ensure that the batter is evenly mixed.
Pour the Italian lemon cake batter into the prepared 9-inch round cake pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cool, you can dust the top of the cake with powdered sugar and add a dollop of whipped cream and fresh berries to individual servings.

Notes

It is best to zest your lemons before juicing them.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
Do not dust your Italian lemon cake with powdered sugar until just before serving it. As your cake sits, the powdered sugar will dissolve into the cake due to its moisture content. If this happens, you can just add another dusting of the powdered sugar.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Italian Lemon Cake