Italian Lemon Cake

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

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American, Italian

Keyword: Italian Lemon Cake Recipe

Servings:

Calories: 405kcal

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.

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.