Description
This cake made with fresh squeezed lemon juice and extra virgin olive oil is soft, tender and moist. Olive oil cake is much lighter than butter-based cakes. If you use good quality extra virgin olive oil, the lemon flavor will be more pronounced.
Ingredients
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Salt
- 2 Egg
- ⅔ cups Sugar
- 1 Tablespoon Lemon Zest
- ½ cups Extra Virgin Olive Oil
- ⅓ cups Milk
- 40 milliliters Lemon Juice
- Powdered Sugar For Dusting (optional)
Preparation
Grease a cake pan with butter and dust with flour, or use parchment paper to line the bottom and sides of pan. Preheat oven to 180°C (350°F).
Mix flour, baking powder and salt. Set aside.
In a large bowl, use a hand mixer on high speed to whisk eggs, sugar and lemon zest until pale and fluffy, about 3–5 minutes. Reduce speed to medium and add olive oil. Whisk until fully incorporated. Add milk and lemon juice, and mix well.
Reduce mixer speed to low and add flour mixture. Mix until combined.
Pour cake batter into cake pan. Tap the cake mold to release air bubbles.
Bake for 35–45 minutes or until top is golden brown and a skewer inserted in the center comes out clean. Place cake pan on a wire rack to cool for 15 minutes, then remove cake from pan and place on wire rack to cool.
Sprinkle powdered sugar on the cake if desired.
