Memorial Day Recipes

Italian Lemon Cake

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Italian Lemon Cake

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This light cake is also filled with olive oil. That's what makes it so rich and yummy.

Shared by svenetos

Serving Size / Yield

8 servings

Ingredients

  • 1 1/2 C. plain cake flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 lg. eggs
  • 1 C. sugar
  • 1/3 C. olive oil
  • 1 tsp. vanilla extract
  • 1 tsp. grated lemon zest
  • 1/4 C. lemon juice

Directions

Preheat the oven to 350 degrees. Grease a 9-inch spring-form pan. In a large bowl, sift the flour, baking powder and salt together. Break the eggs into a large electric mixer bowl. Beat on medium speed until thick but still a pale yellow color (5 minutes). Slowly add in the sugar and beat for 3 more minutes. Slowly add the oil. Beat for 1 more minute. Add vanilla and lemon zest.

Fold in the dry ingredients in three addition. Alternate with the lemon juice in two additions. Scrape the batter into the prepared pan. Bake 35-40 minutes or until cake is golden brown. Turn pan upside down on a wire rack. Let cool completely. Run a knife around the rim and remove. Serve.

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