Rustichella Lemon Oil Cake Recipe

This Rustichella Lemon Oil Cake is a light and fragrant dessert, infused with homemade lemony olive oil for a subtle citrus flavor. Simple yet elegant, it’s perfect for any occasion and ready in about 1 hour, plus time to prepare the lemon oil.

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Rustichella Lemon Oil Cake Recipe Ingredients

For the Cake:

• 10 oz. (1 1/4 cups + 2 Tbsp.) sugar
• 6 oz. (3/4 cup) lemony oil (recipe below)
• 4 large eggs
• 6 oz. (3/4 cup) milk
• 14 oz. (3 cups) all-purpose flour
• 1 oz. (2 Tbsp.) baking powder
• Butter and flour, for greasing the mold

For the Lemony Oil:

• Zest of 2–3 lemons (avoiding white pith)
• Juice of 2–3 lemons
• 6 oz. (3/4 cup) pure olive oil (or a 1:1 blend of extra-virgin olive oil and neutral vegetable oil)

How To Make Rustichella Lemon Oil Cake

1. Make the Lemony Oil: Remove zest from lemons, avoiding the bitter white pith. Squeeze lemon juice into a saucepan and add zest and olive oil. Warm over medium-low heat until gently sizzling, about 4 minutes. Remove from heat and let steep for at least 1 hour, or overnight for stronger flavor. Strain, discarding zest, and reserve the oil.
2. Prepare the Pan: Preheat the oven to 400°F (200°C/gas 6). Grease a 9-inch round cake mold (or similar) with butter, dust with flour, and tap out excess.
3. Mix the Batter: In a mixing bowl, combine sugar, lemony oil, eggs, and milk. Whisk or mix with a hand mixer until well blended. Add flour and baking powder, mixing until a soft batter forms.
4. Bake the Cake: Pour batter into the prepared mold, smoothing the top. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool and Serve: Let the cake cool in the mold for 10–15 minutes, then transfer to a wire rack to cool completely. Serve at room temperature.

Recipe Tips

• Why use lemony oil? Infusing olive oil with lemon zest adds a delicate citrus flavor that enhances the cake without overpowering it.
• How do I know the cake is done? A toothpick inserted in the center should come out clean, and the top should be golden and springy.
• Can I make this ahead? Bake the cake a day ahead and store at room temperature. Prepare the lemony oil up to a week in advance and refrigerate.
• What if I only have extra-virgin olive oil? Blend it 1:1 with a neutral oil (like canola) to mellow its strong flavor, as per the recipe note.

What To Serve With Rustichella Lemon Oil Cake

This fragrant cake pairs wonderfully with:

• A dusting of powdered sugar or a dollop of whipped cream for elegance
• Fresh berries, like raspberries or blueberries, for a tart contrast
• A cup of herbal tea, such as chamomile, to complement the lemon

How To Store Rustichella Lemon Oil Cake

Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigerate: Store in the refrigerator for up to 5 days to maintain freshness. Bring to room temperature before serving.
Freeze: Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Rustichella Lemon Oil Cake Nutrition Facts

Serving: 1 slice (1/12th of cake)

• Calories: ~300 kcal
• Carbohydrates: ~40g
• Protein: ~5g
• Fat: ~15g
• Saturated Fat: ~2g
• Sugar: ~20g
• Fiber: ~1g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

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