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Limoncello Olive Oil Cakes by Baking The Goods

Limoncello Olive Oil Cakes

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These super moist & undeniably delightful Limoncello Olive Oil Cakes are simple to make but full of sunny, citrusy flavor. The tender crumb is layered with rich olive oil and a zesty burst of lemon and Limoncello.


  • 2 cups all purpose flour
  • 1 1/4 cup + 2 tablespoons granulated sugar, divided
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/3 cups extra virgin olive oil
  • 1 1/4 cups whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 medium - large lemons, zested & juiced
  • 1/4 cup limoncello or 1/4 cup of additional fresh squeezed lemon juice
  • 1-2 tablespoon powdered sugar


  1. Warm oven to 350° F. Prep two 6" cake pans or one 9" cake pan or spring form pan, that are at least 2 inches deep (it will spill over if it is smaller) by greasing the bottom and sides with cooking spray or butter. Line the bottom with parchment paper, grease and dust lightly with flour.
  2. In a mixing bowl, sift together the flour, sugar, salt, ginger, baking soda, and baking powder. Whisk in lemon zest. Adding the lemon zest to the dry ingredients helps absorb the oils in the lemon and keeps the zest from clumping up.
  3. In another bowl, whisk the olive oil, milk, eggs, lemon juice and Limoncello together.
  4. Stir in the dry ingredients and mix until just combined.
  5. Divide the batter evenly between the two prepared pans (or into a single 9" pan that is at least 2" deep). Sprinkle the tops with remaining 2 tablespoons of granulated sugar.
  6. Bake for 30 - 35 minutes, until a wooden pick inserted in center comes out clean. If using a 9" pan, bake for 50 minutes to one hour.
  7. Let cool in pan for 30 minutes. Run a butter knife around the edge of the pan, then remove from the pan and allow it to continue cooling on the cooling rack.
  8. Sprinkle with powdered sugar and serve with fresh whipped cream and berries or any other fruit you like, if you're into that! Or just eat it plain with black coffee. It's an amazing cake any way you slice it.


If you do not have Limoncello, simply replace with fresh lemon juice or a blend of fresh lemon juice and gin.

Serve with fresh whipped cream, ice cream and berries or any other fruit you like. Make it what you love!

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Cuisine: cake