Italian Lemon Cake (One-Bowl)
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.
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.
Nutrition
Calories: 259kcalCarbohydrates: 49gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 55mgSodium: 368mgPotassium: 93mgFiber: 1gSugar: 26gVitamin A: 181IUVitamin C: 5mgCalcium: 102mgIron: 2mg
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