Buckle up, amici, because this cake is a citrusy symphony of sunshine, zest, and golden drizzle. It’s part dolce, part daydream, and 100% bellissimo.
How to make it:
1. Prep & preheat:
Preheat the oven – set your oven to 170°C. Grease a 9-inch springform pan with nonstick spray.
2. Combine your dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry blend.
3. Now your wet ingredients:
In a separate large bowl, whisk the eggs, sugar, and both olive oils (neutral + Olioo Lemon Olive Oil). It’s a golden trio, like Sophia Loren, Sicilian sunsets, and this cake. Stir in the lemon juice and zest
4. Alternate to build your batter:
Now alternate: a third of the dry mix, half the wet, repeat, ending with the dry. Stir gently, like you’re wooing the batter.
5. Bake, and try to be patient:
Pour that sunshine batter into your prepared pan. Bake for 55–60 minutes or until a toothpick comes out clean and the top is golden.
If it’s bronzing too fast, tent it with foil.
6. Let it cool:
Let the cake cool in the pan on a wire rack for 15 minutes. Then gently loosen the collar, pop it off, and let your cake cool completely.
7. Finishing touches:
Dust with powdered sugar. Slice, serve and savour.
Pairs perfectly with espresso or gelato, and bonus points if you serve it on a sunny terrace.
