Capri Lemon Olive Oil Cake

Capri Lemon Olive Oil Cake is a moist and citrusy dessert, topped with a simple lemon icing, making this cake an ideal dessert to serve all season long. This delicious lemon cake originates from the Amalfi Coast of Italy, specifically the famous Island of Capri.

What is a Capri Lemon Olive Oil Cake?

It’s essentially a lemon olive oil cake that originated in Capri, Italy. This is an old recipe that our mothers and grandmothers always made for their families, using only the ingredients they had on hand. Lemons grew abundantly, not only in Capri but also throughout the Campania region of southern Italy.

While growing up in NY, our mom frequently used lemons in practically everything! Lemons were “her thing” …and she used them all the time! Not only for her delicious dishes, but she even used them as a cleaning product, for cleaning the house (but that’s another story).

Besides her amazing recipes using fresh lemons, one of our favorite things she did was to squeeze fresh lemon juice over our grilled steaks just before serving. And, let me tell you, it was the BEST tasting and most juiciest steaks ever!

But getting back to this Capri lemon olive oil cake, it is a standard cake you will find served at a breakfast buffet in every upscale hotel on the beautiful island of Capri.

Recipe Notes and Tips

• Italian Cakes are not commonly overly sweet.
• Use Organic Lemons: It’s best to use organic lemons for the zest, to prevent the absorption of as many pesticides as possible, and avoid a bitter lemon flavor.
• Measure the Flour Accurately: It is crucial to measure ingredients accurately, especially flour. It’s best to spoon the flour into the measuring cup and use a knife to level it at the top, rather than scooping it into the cup.
• Check the Dates: Always check the expiration date on packaging, especially with flour and baking soda.

How To Make Capri Lemon Olive Oil Cake?

There are a few common steps to making this lemon cake, and as always, we have our full printable recipe card located at the bottom for your convenience. But let’s talk through the steps so you will understand what’s involved before you start.

1. PREPARE THE OVEN AND SPRINGFORM PAN: Preheat your oven to 350°F. Then lightly spray your 8-inch springform pan with olive oil cooking spray, and dust with flour on the bottom and sides. Then line the bottom with parchment paper. Set it nearby.
2. MAKE THE CAKE BATTER: In one large mixing bowl, beat the eggs with sugar and salt until light and creamy, about 2 minutes. Next, beat in lemon zest and lemon juice until well combined. Then add the milk, olive oil, and baking soda, and continue to beat until well combined. Finally, beat in the flour, one cup at a time, until well combined. Pour into your prepared springform pan, and place the cake pan on a baking sheet to prevent any spills. Place the baking sheet on the middle rack of the oven.
3. BAKE THE CAKE: Bake the cake for 40 to 45 minutes, until the top is golden brown, has cracks, and a toothpick inserted comes out clean. Transfer the cake to a cooling rack and cool for 10 to 15 minutes. Open the clip on the cake pan. Remove the cake from the pan, top side up.

1. MAKE THE LEMON ICING: When the cake is cooled completely, drizzle with lemon glaze on top and serve.
2. HOW TO MAKE LEMON GLAZE? In a small mixing bowl, stir the powdered sugar with lemon juice until well blended. Add more lemon juice as needed for the glaze to be smooth and creamy enough to drizzle. When the cake is completely cooled, use a spoon to lightly drizzle the top of the cake. Allow the glaze to set before serving, about 5 minutes. Then slice and serve.

Options for Serving

• Top our lemon olive oil cake with a zesty lemon icing, and some lemon slices, as we did here.
• Go without the icing, and scatter on top with powdered sugar and some lemon zest.
• Serve a slice of cake with some fresh berries on the side and whipped cream.

Storing and Freezing

Store this cake on a cake plate with a glass covering. It will stay fresh on your kitchen counter for up to one week. Or you can cover it with a clean wrap and keep it chilled in your refrigerator. It will stay fresh for days. And it will freeze for up to one month.

Don’t forget! If you make this recipe, our Capri Lemon Olive Oil Cake, let us know and leave a comment! Have fun and snap a photo, and share!  Hashtag it on Instagram @2sistersrecipes and Pinterest.  We’d love to see what you make!

More Lemon Desserts

• Lemon Pound Cake
• No-Bake Lemon Cheesecake Bars
• Bakery-Style Lemon Raspberry Cake
• Easy Lemon Creamy Pie

Enjoy and Have a Delicious Day! 🙂

Thanks for stopping by…

xo anna and liz