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Sicilian Lemon and Olive Oil Cake - Bright, Moist, and Fragrant

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

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)

Method
 

  1. Olive oil over butter: It gives moisture that lasts for days and adds a subtle fruitiness, instead of heaviness.
  2. Whole lemon flavor: Zest brings pure fragrance, while juice adds brightness without overwhelming sweetness.
  3. Simple method: No mixers required—just a bowl, a whisk, and a pan.
  4. Versatile texture: Light enough for tea, sturdy enough to carry fruit, yogurt, or a drizzle on top.
  5. Balanced sweetness: Not cloying, so the lemon sings and the olive oil shines.