Lemon Olive Oil Cake

A moist, decadent dessert infused with the brightness of fresh lemon, this olive oil cake uses Olitalia TuttOlio for a balanced flavor.

  • Yield: 8 servings
  • Prep Time: 30 min
  • Cook Time: 45 min


134g (2/3 cup) Sugar
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
125g (1/2 cup) Nonfat Greek Yogurt
5g (1 Teaspoon) Vanilla Extract
50ml (3 1/2 Tablespoons) Fresh Lemon Juice
Zest of 1 Lemon
Pinch of Salt


  1. Preheat your oven to 350F. 
  2. In a mixing bowl, sift together the Caputo "00" Pastry Flour, sugar, baking soda, baking powder, and salt. Whisk all the ingredients until well combined, and place to the side. 
  3. In a separate mixing bowl, add the Olitalia TuttOlio, yogurt, vanilla extract, lemon juice, and lemon zest. Whisk all ingredients together until well combined. 
  4. Slowly fold the dry ingredients into the wet ingredients and whisk them together until they are well incorporated and you have a smooth batter. It's important to not dump all the flour in at once to avoid clumps inside your batter. 
  5. Place a piece of parchment paper in a 9" round cake pan. Coat the sides of the pan and the parchment paper with TuttOlio. Pour in your batter and gently tap it on your countertop to help even it out and bring all the air pockets to the surface. 
  6. Place it in the oven and bake for 35-45 minutes until it is golden brown. To check if it is cooked all the way through, stick in a clean toothpick, and if it comes out clean, it is ready! 
  7. Let the cake cool on a cooling rack for 45 minutes. 
  8. When you're  ready to serve, top it with powdered sugar and a scoop of creamy gelato (we suggest vanilla or pistachio) and enjoy! 

Products Used In The Recipe

Recommended Recipes

About the Chef

Meet Chef Domenico "Mimmo" Tolomeo

Chef Domenico "Mimmo" Tolomeo

Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.