Italian Lemon Cake Recipe

Ingredients

• 2 cups (250 grams) all purpose flour (See Note 1)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs (at room temperature)
• 1 cup (200 grams) granulated white sugar
• 3/4 cup (180 mls)extra virgin olive oil (See Note 2)
• 2/3 cup whole milk (See Note 3)
• finely grated zest of one lemon (See Note 4)
• 1/4 cup (60 mls ) lemon juice

Instructions

1. 1

   Please note that this recipe uses the US customary cup (240 ml). In many other countries, a metric cup equals 250 ml. The difference is usually minor, but it can affect results if the flour is packed or heaped.

2. 2

   Preheat the oven to 350ºF/180ºC.

3. 3

   Use a little olive oil to coat the inside of an 8-inch (20cm) round cake pan with high sides. Line the base with paper.

4. 4

   Whisk or sieve together flour, baking powder and salt. Have you checked the notes below about measuring the flour?

5. 5

   Using a hand held (or stand mixer) beat eggs and sugar in a large mixing bowl for 4 minutes on high speed until thick, light and creamy.

6. 6

   Reduce the speed to medium and slowly drizzle in the extra virgin olive oil. Followed by milk, lemon juice and lemon zest.

7. 7

   With the electric mixer on low speed, spoon in the flour mixture. Stop the mixer and scrape the sides. Then, on medium speed and beat for 30 seconds to 1 minute or until the mixture is smooth and lump-free. Don't overbeat!

8. 8

   Scrape in prepared baking pan and bake for 40-45 minutes or until well risen, browned on top and the cake is coming away from the sides of the pan a little. You can insert a skewer into the cake, if it comes out free of batter, it’s ready. If the cake is becoming to too dark, cover lightly with a sheet of foil.

9. 9

   Remove from the oven and allow to cool for 5 minutes in the pan before carefully turning out onto a wire rack to completely cool.

10. 10

    Dust with powdered sugar to serve.