Sicilian Lemon and Olive Oil Cake – Bright, Moist, and Fragrant
Sicilian Lemon and Olive Oil Cake is the kind of dessert that surprises you with how simple it is, yet how much flavor it delivers. It’s tender, moist, and full of sunny citrus with a gentle, peppery finish from good olive oil. No heavy frostings or complicated techniques—just honest ingredients doing beautiful things.
This is the cake you bake for an afternoon coffee or a weekend lunch, and it always feels special. If you love lemon, this will become a regular in your kitchen.
Sicilian Lemon and Olive Oil Cake - Bright, Moist, and Fragrant
Ingredients
Method
- Olive oil over butter: It gives moisture that lasts for days and adds a subtle fruitiness, instead of heaviness.
- Whole lemon flavor: Zest brings pure fragrance, while juice adds brightness without overwhelming sweetness.
- Simple method: No mixers required—just a bowl, a whisk, and a pan.
- Versatile texture: Light enough for tea, sturdy enough to carry fruit, yogurt, or a drizzle on top.
- Balanced sweetness: Not cloying, so the lemon sings and the olive oil shines.
What Makes This Special
- Olive oil over butter: It gives moisture that lasts for days and adds a subtle fruitiness, instead of heaviness.
- Whole lemon flavor: Zest brings pure fragrance, while juice adds brightness without overwhelming sweetness.
- Simple method: No mixers required—just a bowl, a whisk, and a pan.
- Versatile texture: Light enough for tea, sturdy enough to carry fruit, yogurt, or a drizzle on top.
- Balanced sweetness: Not cloying, so the lemon sings and the olive oil shines.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (60 g) fine almond flour (optional but recommended for tenderness; substitute with more all-purpose flour if needed)
- 1 cup (200 g) granulated sugar
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 large eggs, at room temperature
- 3/4 cup (180 ml) extra-virgin olive oil (choose a mild, fruity one)
- 3/4 cup (180 ml) whole milk or plain yogurt
- 2 large lemons (zest of both, juice of one; about 2–3 tablespoons juice)
- 1 teaspoon pure vanilla extract
- Optional: 1–2 tablespoons limoncello for extra citrus character
- For finishing: Powdered sugar, or a simple lemon glaze (1/2 cup powdered sugar + 1–2 tablespoons lemon juice)
How to Make It
- Prep your pan and oven: Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment.
Lightly oil the paper and sides.
- Combine dry ingredients: In a medium bowl, whisk flour, almond flour, sugar, salt, baking powder, and baking soda until evenly mixed.
- Whisk the wet ingredients: In a large bowl, whisk eggs until smooth. Add olive oil, milk (or yogurt), vanilla, lemon zest, and lemon juice (plus limoncello if using). Whisk until the mixture looks creamy.
- Bring it together: Add the dry mixture to the wet.
Whisk gently just until no dry streaks remain. The batter will be slightly thick and silky.
- Bake: Pour into the prepared pan and smooth the top. Bake for 35–45 minutes, until the center springs back lightly and a toothpick comes out clean with a few moist crumbs.
- Cool and release: Let the cake cool in the pan for 10 minutes.
Run a knife around the edge, invert onto a rack, peel off the parchment, and flip back upright to cool completely.
- Finish: Dust with powdered sugar or drizzle with a quick lemon glaze once the cake is cool. For extra shine, brush the warm cake with a tablespoon of warmed honey.
- Serve: Enjoy plain, or with a spoon of thick yogurt, whipped cream, or fresh berries.
Storage Instructions
- Room temperature: Wrap well or store in an airtight container for up to 3 days. The flavor often improves by day two.
- Refrigerator: Keeps 4–5 days, but bring to room temperature before serving so the crumb stays soft.
- Freezer: Wrap slices individually and freeze for up to 2 months.
Thaw at room temperature or warm gently in a low oven.
- Glaze note: If using a glaze, let it set before storing to avoid sticking.
Why This is Good for You
- Olive oil fats: Rich in monounsaturated fats and polyphenols, olive oil is a more heart-friendly choice than many solid fats.
- Lemon benefits: Lemon zest adds natural oils and antioxidants; the juice gives brightness with minimal added sugar.
- Moderation-friendly: The cake is flavorful without heavy frostings, so smaller slices still feel satisfying.
- Almond flour: If used, it adds vitamin E and helps keep the crumb moist without extra butter.
Common Mistakes to Avoid
- Using a harsh olive oil: Strong, peppery oils can taste bitter in sweets. Choose a mild, fruity extra-virgin olive oil.
- Overmixing the batter: This can make the cake dense. Mix until ingredients are just combined.
- Skipping the zest: The zest carries most of the lemon aroma.
Don’t rely on juice alone.
- Overbaking: Even five extra minutes can dry it out. Start checking at 32–35 minutes.
- Cutting too soon: The crumb sets as it cools. Give it time for clean slices and better texture.
Variations You Can Try
- Pistachio twist: Swap the almond flour for finely ground pistachios and top with chopped pistachios before baking.
- Orange sunshine: Use blood orange or regular orange zest and juice for a sweeter citrus profile.
- Berry-studded: Fold in 1 cup blueberries or raspberries tossed with a teaspoon of flour to prevent sinking.
- Herb note: Add 1 teaspoon fresh thyme or finely chopped rosemary for a fragrant, savory edge.
- Dairy-free: Use almond milk or oat milk; the olive oil keeps it moist.
- Gluten-free: Use a 1:1 gluten-free flour blend and keep the almond flour; add an extra tablespoon of liquid if the batter feels thick.
FAQ
Can I use bottled lemon juice?
Fresh is best.
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Bottled lemon juice can taste flat or sour without the bright aroma. The zest from fresh lemons is essential for flavor.
What if I don’t have almond flour?
Replace it with the same amount of all-purpose flour. The cake will still be soft, though slightly less tender and moist.
Which olive oil should I choose?
Pick a mild, fruity extra-virgin olive oil.
Avoid very peppery or bitter oils meant for finishing salads—those can overpower the cake.
Can I make this in a loaf pan?
Yes. Use a 9×5-inch loaf pan, line with parchment, and bake for about 50–60 minutes. Check earlier to avoid overbaking.
How do I know when it’s done?
The top should be golden, the center should spring back when lightly pressed, and a toothpick should come out with a few moist crumbs, not wet batter.
Is it okay to reduce the sugar?
You can reduce to 3/4 cup without major texture issues.
Any lower and the cake may be less moist and not brown as well.
Can I make it ahead?
Absolutely. The flavor improves the next day. Bake, cool, and wrap well.
Glaze right before serving if you want a fresh finish.
Final Thoughts
This Sicilian Lemon and Olive Oil Cake is proof that simple ingredients can do a lot with just a little care. It’s bright, tender, and elegant without being fussy, the kind of dessert you can bake on a lazy afternoon and proudly serve to guests. Keep good lemons and olive oil on hand, and you’re halfway there.
Once you taste it, you’ll see why this easy, sunny cake earns a spot in your regular rotation.
