Lemon Olive Oil Cake Recipe

Ingredients

• 1 cup GOOD extra-virgin olive oil
• 1 1/2 cups granulated sugar + 2 tablespoon for pan
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lemon zest (from 4 large lemons)
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cup whole milk (or 2%)
• Powdered sugar for dusting

Instructions

1. 1

   Preheat the oven to 350°F. Grease the sides and the bottom of a 12-cup Bundt pan (or 9-inch springform pan). Sprinkle 2 tablespoons of sugar in the greased pan and shake it around to coat the sides and bottom. Dump out any extra sugar.

2. 2

   Pour 1 cup olive oil, and 1 ½ cups of sugar in the bowl of an electric stand mixer. Mix well, then beat in the eggs, lemon juice, lemon zest, and vanilla extract. *Be sure to zest only the yellow rind of the lemon, not the white pith below.

3. 3

   In a separate mixing bowl, combine the flour, salt, baking powder, and baking soda. Mix well so there are no clumps of baking powder or baking soda in the mixture.

4. 4

   Turn the mixer on low and slowly mix the flour mixture into the wet mixture. Turn the mixer off and scrape the bowl with a rubber spatula.

5. 5

   Finally, turn the mixer on low once again and slowly pour in the milk. Once the batter is smooth, turn off the mixer.

6. 6

   Pour or scoop the batter into the prepared pan. Tap the pan gently on the counter to remove large air bubbles.

7. 7

   Place the pan in the oven on the center rack. Bake for 40-45, if using a Bundt pan, or 50-55 minutes if using a springform pan. Check the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, the cake is done.

8. 8

   Cool the cake in the pan for at least 15 minutes. Then gently flip the cake out onto a cake plate. Allow the cake to cool to room temperature. Then dust the top with powdered sugar.