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.
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Preheat the oven – set your oven to 170°C. Grease a 9-inch springform pan with nonstick spray.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is your dry blend.
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In a large bowl, whisk the eggs, sugar, and both olive oils (neutral + Olioo Lemon). It’s a golden trio, like Sophia Loren, Sicilian sunsets, and this cake.
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Stir in the lemon juice and zest
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Now alternate: a third of the dry mix, half the milk, repeat, ending with the dry. Stir gently, like you’re wooing the batter.
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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 like Sicilian sand.
P.S. If it’s bronzing too fast, tent it with foil like it’s sunbathing in Taormina.
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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.
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Dust with powdered sugar like you’re blessing it with edible confetti. Slice. Savour.
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Serving tip: This beauty pairs perfectly with espresso, gelato, or your favourite gossip session. Bonus points if you serve it on a sunny terrace.
