Why You’ll Love This Recipe
Light as air with a delicate citrus kiss, this Limoncello Olive Oil Cloud Cake is the kind of dessert that feels like sunshine on a plate. It combines the richness of extra virgin olive oil with the bright, tangy flavor of limoncello liqueur and lemon zest. The result? A fluffy, moist cake that melts in your mouth with every bite.
This cake isn’t overly sweet—instead, it’s elegant, fragrant, and perfect for brunch, tea parties, or light summer desserts. Its pillowy texture and golden color make it just as beautiful as it is delicious. One slice, and you’ll understand why it’s called a “cloud” cake.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour (or additional all-purpose flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 2/3 cup granulated sugar
- 1/3 cup extra virgin olive oil
- 1/4 cup limoncello liqueur
- Zest of 1 large lemon
- 1/4 cup whole milk or almond milk
- 1/2 teaspoon vanilla extract
- Powdered sugar (for dusting)
Directions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or springform cake pan.
- In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat the eggs and sugar with a hand mixer for 3–4 minutes until pale and fluffy.
- Slowly drizzle in the olive oil while mixing on low speed until well combined.
- Add limoncello, lemon zest, milk, and vanilla extract. Mix to combine.
- Gradually add the dry ingredients to the wet mixture and fold gently with a spatula until just combined—don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Servings and Timing
- Servings: 8
- Prep Time: 15 minutes
- Bake Time: 30–35 minutes
- Cooling Time: 30 minutes
- Total Time: About 1 hour 15 minutes
Variations
- Limoncello-Free: Replace limoncello with fresh lemon juice and a bit of lemon extract for a non-alcoholic version.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Citrus Blend: Add orange zest or a splash of orange liqueur for a twist.
- Berry Boost: Top with fresh blueberries, raspberries, or a berry compote.
- Whipped Cream: Serve with a dollop of sweetened whipped cream or mascarpone.
Storage and Reheating
- Storage: Store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze in an airtight container for up to 1 month.
- Reheating: Thaw frozen slices in the fridge overnight or microwave for 15–20 seconds to soften slightly
FAQs
Can I use another type of oil?
Yes, but extra virgin olive oil adds the most flavor. Light olive oil or avocado oil are good substitutes.
Is the limoncello flavor strong?
No, it’s subtle and fragrant—more lemony than boozy.
Can I make this in a loaf pan?
Yes, just adjust baking time to 40–45 minutes and test for doneness.
Can I use lemon juice instead of zest?
Zest gives a stronger lemon flavor. You can use juice, but the taste will be lighter.
Is almond flour necessary?
It adds tenderness, but you can use all-purpose flour instead if needed.
What can I serve this with?
It pairs beautifully with tea, fresh berries, or a citrus glaze.
Conclusion
The Limoncello Olive Oil Cloud Cake is elegance baked into a pan—light, luscious, and bursting with lemony joy. Whether you’re hosting friends, baking for a celebration, or just treating yourself to a slice of sunshine, this cake delivers every time. Its soft, cloud-like texture and delicate balance of flavors will have everyone asking for seconds.
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