This moist and tender Italian lemon cake comes together in one bowl and is made with olive oil, and sour cream which creates a soft crumb.
This Italian lemon cake incorporates olive oil and sour cream for a moist, tangy texture. The use of olive oil instead of butter not only imparts a subtle Mediterranean flavor but also results in a lighter crumb.
The addition of sour cream enhances the cake's richness while complementing the bright, zesty notes of fresh lemon.
This combination creates a perfectly balanced dessert that's neither too sweet nor too tart.
The cake's rustic appearance, often dusted with powdered sugar, for a beautiful look.
It's an ideal treat for those seeking a refreshing alternative to heavier, cream-based cakes, and it pairs wonderfully with a cup of espresso or a glass of Prosecco.
For more lemon desserts, check out my lemon ricotta cake, lemon crinkle cookies, lemon shortbread cookies, lemon bars with graham cracker crust, and lemon pound cake.
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Why this recipe works
- Texture- the use of olive oil and sour cream ensures a moist, tender crumb that stays fresh for days, with a soft and melt-in-your-mouth bite.
- Flavor- the combination of lemon zest, lemon juice, rich olive oil, and tangy sour cream creates a tangy, and refreshing taste with a subtle hint of fruitiness from the olive oil.
- One bowl- this cake comes together in just one bowl! So there are minimal dishes to wash and makes minimal mess.
- Ease- anyone can make this easy cake! It is made in one bowl with a few simple steps and simple pantry staple ingredients and is great if you are a new baker and want an easy recipe.
- Versatility- this cake can be enjoyed as a dessert, breakfast pastry, or afternoon snack, making it a versatile addition to any meal or occasion.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Olive oil- opt for a light or extra-light variety to avoid overpowering the delicate citrus flavors. These milder olive oils will contribute to the cake's moisture and texture without imparting a strong olive taste.
Eggs- you will need 3 eggs for this recipe. Make sure that your eggs are at room temperature.
Lemon juice- use fresh lemon juice for this recipe. Fresh lemon will give you the best result. I don't recommend using store-bought lemon juice.
Lemon zest- I recommend zesting the lemon first and then juicing it.
Flour– I used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder– to allow the cake to rise. Make sure that your baking powder isn’t expired.
Sour cream- use either sour cream or Greek yogurt. Both will work great.
Milk- use whole milk for this recipe.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- you can use vanilla bean extract or pure vanilla extract for better flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Instructions
Preheat the oven to 180 (350f) and prep an 8-inch springform pan with cooking spray and parchment paper.
In a large bowl, add the olive oil, eggs, sugar, sour cream, lemon zest, lemon juice, vanilla extract, salt, and milk and mix with a whisk until well combined.
Add the flour, and baking powder and mix it until the batter is just combined and there are no lumps of flour visible. Do not overmix.
Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 45 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
Allow the cake to chill at room temperature until it's not too warm, top it with powdered sugar, and serve!
Expert Tips
- Choose high-quality ingredients. Use fresh, organic lemons for the best flavor and aroma. Opt for extra-virgin olive oil to enhance the cake's texture and provide a subtle, fruity undertone.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Zest your lemons carefully- When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Bring ingredients to room temperature. Allow your eggs, sour cream, and other refrigerated ingredients to come to room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Don't overmix the batter. Once you've added the flour, mix just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use a nonstick springform pan. This makes sure that your cake will be easy to release from the pan.
- Test for doneness carefully. Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; it should come out clean or with just a few moist crumbs.
- Allow proper cooling time. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the cake from breaking and allows it to set properly before serving or frosting.
Faq's
Italy's favorite cake is widely considered to be the Torta Caprese, a delectable chocolate and almond cake originating from the island of Capri.
This flourless dessert is known for its rich, moist texture and intense chocolate flavor, often dusted with powdered sugar.
The cake traditionally eaten in Italy during the Christmas season is called Panettone. This sweet bread-like cake originated in Milan and is now enjoyed throughout the country and around the world.
Panettone is known for its distinctive dome shape, light and airy texture, and is typically studded with candied fruits and raisins.
When making a lemon cake, it's best to use fresh, ripe lemons for the most vibrant flavor.
Meyer lemons are an excellent choice due to their sweeter, less acidic taste, but regular Eureka or Lisbon lemons work well too.
Storing
It’s okay to store this cake at room temperature for up to 4 days. Make sure that you store this cake in an airtight container so it won’t dry out.
Freezing
Start by letting it cool completely after baking. Once cool, wrap the cake tightly in plastic wrap, making sure there are no air pockets.
For extra protection, wrap it again in aluminum foil. This double-wrapping helps prevent freezer burn and keeps the cake fresh.
Label the wrapped cake with the date and type of cake, then place it in the freezer. The cake can be stored for up to three months.
When you're ready to eat it, simply remove the cake from the freezer and let it thaw at room temperature for a few hours.
Once thawed, unwrap the cake and enjoy it as if it were freshly baked. Remember, freezing can slightly change the texture, but the flavor should remain delicious.
Substitutions
Dairy-free - If you are dairy-free, replace the sour cream with vegan sour cream.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Oil- if you don’t like the flavor of olive oil, you can swap it with canola oil or vegetable oil.
Variations
Chocolate chips- fold in a cup of semi-sweet chocolate chips to create little pockets of melty chocolate in every bite.
Crumble- turn this cake into a coffee cake by topping it with a crumble topping mixture. You can use the same recipe for crumble from my cherry coffee cake recipe.
Nuts- mix in ½ a cup of chopped walnuts, pecans, or almonds for a crunchy texture and nutty taste.
Marble effect- divide the batter in half and add cocoa powder to one half, then swirl the two batters together for a beautiful marbled appearance.
Berries- gently fold in a cup of fresh or frozen berries like blueberries, raspberries, or strawberries for a fruity twist.
Spice- incorporate warm spices like cinnamon, nutmeg, and ginger for a cozy, aromatic cake perfect for fall.
Serving Tips
Whipped cream- top each slice of cake with a dollop of whipped cream.
Vanilla ice cream- add a large scoop of ice cream next to a slice of this cake.
Strawberry sauce- top this cake with strawberry sauce for a delicious twist. I recommend using my homemade strawberry topping.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 8-inch springform pan
- Rubber spatula
More Italian recipes
Torta Caprese- This Torta Caprese is a famous Italian chocolate torte made with ground almonds, dark chocolate, cocoa powder, and whipped egg whites.
Italian Wedding Cookies- Italian wedding cookies are shortbread-like cookies that are tossed in powdered sugar and made with only a few simple ingredients!
Zesty Italian Pasta Salad- This zesty Italian pasta salad is made with fresh vegetables, mozzarella pearls, and salami, and topped with an Italian salad dressing.
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If you liked this recipe
📖 Recipe
Italian Lemon Cake (One-Bowl)
Ingredients
- 3 Eggs room temp, large
- ¾ cup Olive oil
- ⅓ cup Sour cream room temp
- 2 tablespoon Lemon zest Fresh!
- ⅓ cup Lemon juice Fresh!
- ½ cup Milk room temp
- 1 ¼ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- 2 ¼ cups Flour AP
- 2 ½ teaspoon Baking powder
Instructions
- Preheat the oven to 180 (350f) and prep an 8-inch springform pan with cooking spray and parchment paper.
- In a large bowl, add the olive oil, eggs, sugar, sour cream, lemon zest, lemon juice, vanilla extract, salt, and milk and mix with a whisk until well combined.
- Add the flour, and baking powder and mix it until the batter is just combined and there are no lumps of flour visible. Do not overmix.
- Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 45 minutes or until a toothpick inserted into the cake comes out clean with a few moist crumbs.
- Allow the cake to chill at room temperature until it's not too warm, top it with powdered sugar, and serve!
Notes
- Choose high-quality ingredients. Use fresh, organic lemons for the best flavor and aroma. Opt for extra-virgin olive oil to enhance the cake's texture and provide a subtle, fruity undertone.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Zest your lemons carefully- When zesting the lemons, avoid the bitter white pith beneath the skin. Use a microplane or fine grater to get the most aromatic zest possible.
- Bring ingredients to room temperature. Allow your eggs, sour cream, and other refrigerated ingredients to come to room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Don't overmix the batter. Once you've added the flour, mix just until the ingredients are combined. Overmixing can lead to a tough, dense cake.
- Use a nonstick springform pan. This makes sure that your cake will be easy to release from the pan.
- Test for doneness carefully. Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake; it should come out clean or with just a few moist crumbs.
- Allow proper cooling time. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents the cake from breaking and allows it to set properly before serving or frosting.
Lynda says
OMGoodness this is soooo delicious, easy to make and all ingredients on hand especially abundant lemons from my tree.
Maureen says
I will cook soon
Thanks for the recipe
Chris Griffith says
Sooooo FABULOUS! Moist and lemony. Super easy too! This is a definite keeper.