When I close my eyes I can almost hear my Nonna humming in the kitchen — that low, comforting hum that meant something good was coming out of the oven. She made a simple olive oil cake with bright lemon and ground almonds, and every slice felt like a hug. This Italian Love Cake grew out of that memory: it’s bright with **lemon zest**, tender from **Greek yogurt**, and silky thanks to fruity **extra virgin olive oil**. The smell of citrus and warm almonds filling the house makes me slow down and breathe a little deeper. If you love cozy, slightly rustic cakes that slice cleanly and beg for coffee or prosecco, welcome to my version of a family favorite.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
Why This Recipe is Awesome
This cake tastes like sunshine and Sunday afternoons — bright lemon, nutty almond, and a soft crumb that feels almost custardy. It stays moist (thank you, **olive oil** and **Greek yogurt**) and holds up well for days, so you can slice it for breakfast or dessert. It’s simple enough that your oven can’t mess it up, but special enough to bring to a dinner party. Who doesn’t love golden edges and a tender, fragrant center?
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour (finely ground blanched almonds)
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 3 large eggs, room temperature
- 1 cup plain Greek yogurt (or ricotta for richer texture)
- 1/2 cup extra virgin olive oil
- 2 tbsp milk (any kind)
- 2 tbsp lemon juice
- 2 tbsp lemon zest (about 2 large lemons)
- 1 tsp pure vanilla extract
- 1/3 cup sliced almonds (optional, for topping)
- Powdered sugar for dusting (optional)
For the Glaze (optional):
- 3/4 cup powdered sugar
- 1–2 tbsp lemon juice (to reach drizzling consistency)
How I Make It
Step 1:
Preheat the oven to 350°F. Grease and line an 9-inch springform pan or a regular cake pan. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt. I like to rub the almond flour into the dry mix with my fingertips so it smells nutty and starts to feel cohesive. That scent? Pure promise.
Step 2:
In another bowl, beat the eggs with the Greek yogurt until smooth. Stir in the lemon zest, lemon juice, vanilla, milk, and olive oil. Pour the wet ingredients into the dry and fold with a spatula just until combined — don’t overwork it. Overmixing tightens the crumb and dulls the texture; a few streaks of flour are okay.
Step 3:
Scrape the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds over the surface if you like a crunchy top. Slide it into the oven and listen for that reassuring faint pop and hiss as the batter meets heat. The kitchen will fill with lemon and toasted almond aromas at around 25–30 minutes — my favorite part.
Step 4:
Bake for about 45–50 minutes, until the top turns golden and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Look for **golden edges** and a slightly domed top that springs back when you press it gently. If the top browns too quickly, tent it with foil for the last 10–15 minutes.
Step 5:
Let the cake cool in the pan for 10 minutes, then release and transfer to a wire rack to cool completely. If you want the glaze, whisk the powdered sugar with lemon juice until smooth and drizzle over the cooled cake. Dust with powdered sugar and serve with a cup of strong coffee or a glass of bubbly for a cheeky grown-up treat.
Pro Tips
- Use room-temperature eggs and yogurt so the batter emulsifies smoothly and you get a tender crumb.
- Measure flour by spooning it into the cup and leveling — too much flour dries the cake out.
- If you don’t have almond flour, blitz 1/2 cup of whole blanched almonds in a food processor until fine, but don’t over-process into paste.
- Swap lemon for orange zest and juice for a sweeter, softer citrus note — equally delicious.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- For a dairy-free version, use coconut yogurt or silken tofu in place of Greek yogurt and a neutral oil in place of olive oil — expect a slightly different mouthfeel and flavor.
- For gluten-free, swap the all-purpose flour for a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; almond flour already helps with structure.
- Replace almond flour with extra all-purpose flour + 2 tbsp more butter for a nut-free cake, though you’ll lose some almond richness.
Variations & Tips
- Add 1/2 cup chopped dark chocolate to the batter for a citrus-chocolate twist.
- Fold in 1/2 cup fresh blueberries for a tender, fruity version — toss them in a little flour first to prevent sinking.
- Swap lemon for orange and brush the warm cake with a splash of Limoncello for an adult-only party trick.
- Make mini cakes in a muffin tin — reduce bake time to 18–22 minutes and keep a close eye on them.
- Turn leftovers into French toast the next morning: slice, dip in egg-milk mixture, and pan-fry until crisp.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake a day ahead and store it wrapped at room temperature or in an airtight container. Add the glaze just before serving. For longer storage, freeze slices individually in plastic wrap and thaw at room temperature.
- Can I double the recipe?
- Sure thing. Use two pans or a larger pan — if you use a larger pan the bake time may change, so check for that **golden top** and do the toothpick test a few minutes early.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping butter for oil in other recipes; here we already use olive oil for its flavor.
- How do I know it’s done?
- Look for **golden edges**, a slightly domed and springy top, and a toothpick that comes out with a few moist crumbs. If it wiggles too much in the center, give it another 5–10 minutes.
- What if I don’t have ingredient X?
- Swap almond flour with more all-purpose flour plus 2 tbsp melted butter, or use Greek yogurt in place of ricotta. Keep flavors balanced by adjusting liquids by a tablespoon or two if batter feels too thick.
How I Like to Serve It
I love this cake warm with a dollop of ricotta and a drizzle of honey for brunch, or cold with espresso after dinner. It pairs wonderfully with fresh berries in summer and spiced tea in the cooler months. Bring it to a potluck and watch it disappear — people don’t resist a cake that smells like lemon and home.
Notes
- Store leftovers in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
- To reheat, warm a slice in the microwave for 10–15 seconds or in a low oven at 325°F for 6–8 minutes to revive that just-baked charm.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Italian Love Cake. Slice, smile, and enjoy that cozy, lemony goodness.