INGREDIENTS

• 1 cup olive oil (mild, fruity)
• 3 large eggs
• 1 1/2 cups granulated sugar
• Additional 2–3 tablespoons granulated sugar for sprinkling on top
• 1 teaspoon vanilla extract
• Zest from 3 lemons
• Juice from 3 lemons
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup whole milk
• Powdered sugar for dusting (optional)

INSTRUCTIONS

1. Preheat the oven
   Preheat to 350°F (175°C). Grease a 9″ springform pan and lightly flour it, or line the bottom with parchment paper.
2. Whisk wet ingredients
   In a large bowl, whisk together 1 cup olive oil, 3 large eggs, and 1 1/2 cups granulated sugar until smooth. Then whisk in 1 teaspoon vanilla extract, zest from 3 lemons, and juice from 3 lemons.
3. Mix dry ingredients
   In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
4. Combine mixtures
   Add the dry ingredients into the wet mixture gradually, alternating with 1 cup whole milk, stirring gently after each addition. Mix just until combined—do not overmix.
5. Bake
   Pour the batter into the prepared pan. Evenly sprinkle 2–3 tablespoons of granulated sugar over the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean.
6. Cool and finish
   Let the cake cool in the pan for 10 minutes, then release the springform ring and transfer the cake to a wire rack to cool fully. Dust with powdered sugar before serving, if desired.

How to store Lemon Olive Oil Cake

• Store covered at room temperature for up to 3 days.
• For longer freshness, refrigerate for up to 1 week, wrapped tightly or stored in an airtight container.
• To freeze, slice the cake and wrap each slice well. Freeze for up to 2 months. Thaw at room temperature or gently warm before serving.

Tips for Best Results

• Use a mild, fruity olive oil for the best flavor—avoid strong or peppery oils.
• Zest the lemons before juicing them for easier preparation.
• The sugar sprinkled on top creates a light crackly crust as it bakes.
• Do not overmix the batter—this keeps the crumb tender.
• The flavor actually improves and deepens the next day.

Frequently Asked Questions

Can I substitute another oil?
You can use a neutral oil if needed, but olive oil gives this cake its signature moist texture and flavor.

Why did my cake come out dense?
This usually happens from overmixing the batter or using a very strong extra virgin olive oil.

Do I need to refrigerate it?
Refrigeration isn’t needed during the first few days, but after that it helps extend freshness.

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🍋 Lemon Olive Oil Cake

Moist lemon olive oil cake with a tender crumb and bright citrus flavor, perfect for brunch or dessert.

Course Dessert

Cuisine Mediterranean

Keyword Lemon olive oil cake, Moist lemon cake, Olive oil cake recipe

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Ingredients

• 1 cup olive oil mild, fruity
• 3 large eggs
• 1 1/2 cups granulated sugar
• Additional 2–3 tablespoons granulated sugar for sprinkling on top
• 1 teaspoon vanilla extract
• Zest from 3 lemons
• Juice from 3 lemons
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup whole milk
• Powdered sugar for dusting optional

Instructions

• Preheat to 350°F (175°C). Grease a 9″ springform pan and lightly flour it, or line the bottom with parchment paper.
• In large bowl whisk together 1 cup olive oil, 3 large eggs, and 1 1/2 cups granulated sugar until smooth. Then whisk in 1 teaspoon vanilla extract, zest from 3 lemons, and juice from 3 lemons.
• In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
• Add the dry ingredients into the wet mixture gradually, alternating with 1 cup whole milk, stirring gently after each addition. Mix just until combined—do not overmix.
• Bake
Pour the batter into the prepared pan. Evenly sprinkle 2–3 tablespoons of granulated sugar over the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean.
• Cool and finish
Let the cake cool in the pan for 10 minutes, then release the springform ring and transfer the cake to a wire rack to cool fully. Dust with powdered sugar before serving, if desired.

The post 🍋Lemon Olive Oil Cake appeared first on Tasty Homemade Recipes.

What is Tiramisu?

Tiramisu is a classic Italian dessert made of layers of coffee-soaked ladyfingers, mascarpone cheese, sugar, and cocoa powder. It’s known for its rich, creamy texture and bold coffee flavor, often served chilled. The name “tiramisu” means “pick me up” in Italian, referring to the energizing combination of coffee and cocoa.

INGREDIENTS:

• 1 1/2 cups heavy whipping cream
• 8 ounce mascarpone cheese, room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups espresso, cold
• 1 package Lady Finger
• Cocoa powder for dusting 

Instructions for Simple Tiramisu:

Prepare the Cream Mixture:
In a mixing bowl, beat the heavy whipping cream(1 1/2 cups), mascarpone cheese (8 ounces), sugar (1/3 cup), and vanilla extract (1 teaspoon) until smooth and fluffy. Set aside.

Dip the Ladyfingers:
Pour the cold espresso into a shallow dish. Quickly dip each ladyfinger into the espresso, ensuring they are lightly soaked but not soggy.

Assemble the Layers:
In a square baking dish, arrange a layer of dipped ladyfingers to cover the bottom. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.

Dust with Cocoa:
Sift a generous layer of cocoa powder over the top.

Chill:
Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

Serve:
Slice and serve chilled, garnished with extra cocoa powder if desired.

Make Ahead Instructions:

Tiramisu is an excellent make-ahead dessert, as it tastes even better after resting. Prepare the tiramisu up to 1-2 days in advance, following the recipe instructions. Cover it tightly with plastic wrap or a lid and refrigerate. The flavors will meld beautifully, and the texture will become perfectly set, making it even more delicious when served.

How to store Tiramisu:

Cover the tiramisu tightly with plastic wrap or a lid and store it in the refrigerator for up to 3 days. For the best taste and texture, enjoy it within the first 48 hours.

How to Freeze Tiramisu:

To freeze tiramisu, cover the dish tightly with plastic wrap and then with aluminum foil to prevent freezer burn. Alternatively, portion it into airtight containers for individual servings. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQ for Simple Tiramisu Recipe:

• Can I use regular coffee instead of espresso? Yes, strong brewed coffee can be used as a substitute for espresso. Just make sure it’s cooled before dipping the ladyfingers.
• What can I substitute for mascarpone cheese? You can substitute mascarpone with a mix of cream cheese and heavy cream (2:1 ratio) for a similar creamy texture.
• Can I use homemade ladyfingers? Yes, homemade ladyfingers work great in this recipe. Just make sure they are firm enough to hold their shape when dipped in espresso.
• How long does tiramisu need to chill? Tiramisu needs at least 4 hours to chill, but overnight is ideal for the best flavor and texture.
• What’s the best dish to use for tiramisu? A square baking dish, around 8×8 or 9×9 inches, works perfectly for this recipe.
• Can I make individual servings? Yes, you can layer the ingredients in small glasses or ramekins for single-serve portions.
• How do I prevent soggy ladyfingers? Dip the ladyfingers quickly into the espresso; they only need a light soak to avoid becoming too soft.
• What toppings can I add besides cocoa powder? You can top it with chocolate shavings, grated dark chocolate, or even a dusting of cinnamon for a twist.

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Simple Tiramisu

A quick and easy tiramisu recipe with layers of coffee-soaked ladyfingers, creamy mascarpone, and a dusting of cocoa for a delightful no-bake dessert.

Course Dessert

Cuisine Italian

Keyword classic tiramisu, coffee dessert, easy tiramisu, no-bake dessert, Simple tiramisu recipe, tiramisu with mascarpone

Prep Time 15 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 9

Ingredients

• 1 1/2 cups heavy whipping cream
• 8 ounce mascarpone cheese room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups espresso cold
• 1 package Lady Finger
• Cocoa powder for dusting

Instructions

• Prepare the Cream Mixture: In a mixing bowl, beat the heavy whipping cream, mascarpone cheese, sugar, and vanilla extract until smooth and fluffy. Set aside.
• Dip the Ladyfingers: Pour the cold espresso into a shallow dish. Quickly dip each ladyfinger into the espresso, ensuring they are lightly soaked but not soggy.
• Assemble the Layers: In an 8×8 inch dish, arrange a layer of dipped ladyfingers to cover the bottom. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
• Dust with Cocoa: Sift a generous layer of cocoa powder over the top.
• Chill: Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
• Serve: Slice and serve chilled, garnished with extra cocoa powder if desired.

The post Simple Tiramisu Recipe appeared first on Tasty Homemade Recipes.