Baking · Finnish

Italian Lemon Cake

Name: Italian Lemon Cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: Finnish
Ingredients: 2.5 dl wheat flour; 2 dl sugar; 2 dl almond flour; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1.5 dl olive oil; 2 eggs; 2 dl Valio Keittiö Greek yogurt; 1 lemon, juice and grated zest; 1 tub (200 g) Valio Keittiö lemon curd (sitruunakreemi); powdered sugar

A wonderfully moist Italian lemon cake baked with olive oil. The sweet and tangy surface will charm lemon lovers. The other secret to this olive oil cake's moistness is flavorful almond flour. The easy batter is prepared effortlessly without any whipping.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Prep 15 min Cook 50 minTotal 1 h 5 minInspired by valio.fi

Method

1
Measure the dry ingredients into a bowl. Add the olive oil, eggs, and yogurt. Mix to combine, but do not knead or whip.
2
Wash the lemon well and grate the yellow part of the zest. Squeeze the juice. Add the lemon zest and juice to the batter.
3
Grease a loaf pan (1½ l) and dust with almond flour if desired. Spoon the batter into the pan.
4
Spoon the lemon curd onto the top and gently swirl it into the surface.
5
Bake in a 175-degree oven for about 40 minutes, or until done.
6
Let cool and remove the cake from the pan. Finish with powdered sugar.

Sweet pastries Bundt cakes and pound cakes Lactose free Easter Easter Lemon