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Lemon Olive Oil Cake

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Equipment

  • 9" springform pan

Ingredients
  

  • 1 cup olive oil (see notes about choosing an olive oil for this recipe)
  • 3 large eggs
  • 1 1/2 cups granulated sugar plus 2 tbsp for sprinkling the 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 purpose 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.