Best 3 Italian Olive Oil Cake Recipes

ITALIAN LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degree F. Prepare 2 (9 inch) cake pans.
• In a large bowl, mix together the eggs and the sugar.
• When well blended add the oil, milk, lemon juice and zest and mix well.
• In a separate bowl, mix together the flour, baking powder, baking soda and salt.
• Add this mixture to the eggs, and stir just until blended. Pour into the prepared pans.
• Bake for about 50 minutes or until a pick comes out clean.
• Cool and remove from the pan.
• Dust the cakes with powdered sugar and serve with fresh fruit.

OLIVE OIL CAKE

Steps:

• Preheat oven to 350 degrees F. Oil 2 (10-inch) round cake pans.
• In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool.
• Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth.
• Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut each cake into wedges and serve.