Lemon Olive Oil Cake Recipe

This cake is extremely moist and goes great with pistachio gelato. Try it when you're in the mood for a nicely balanced cake that isn't too sweet.

You will need a 9" springform pan for this recipe

INGREDIENTS

• 1 cup really good extra virgin olive oil

• 3 large eggs

• 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling on top

• 2 tsp vanilla extract

• 1/2 cup lemon juice

• zest from 3 lemons

• 1 tsp salt

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 2 cups all propose flour

• 1 cup whole milk

• powdered sugar for dusting, optional

  
  

INSTRUCTIONS

• Preheat oven to 350F. Prepare a 9" springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.

• In a large mixing bowl, whisk together the olive oil, eggs, and sugar.

• Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.

• Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.

• Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.

• Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.

• Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.

• When cool, dust the top with powdered sugar, if desired.