Lemon Olive Oil Cake

Ingredients

• 2 cups cake flour (spooned & leveled (230 grams))
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar ((300 grams))
• 2/3 cup extra virgin olive oil ((160 ml))
• 2/3 cup buttermilk (at room temperature (160 ml))
• 3 large eggs (at room temperature)
• 1/4 cup fresh lemon juice ((60 ml))
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with nonstick cooking spray and line the bottom with parchment paper. Set aside.

2. 2

   In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

3. 3

   In a separate large mixing bowl, whisk together the granulated sugar, extra virgin olive oil, buttermilk, eggs, lemon juice, lemon zest, and vanilla extract until fully combined.

4. 4

   Mix the dry ingredients into the wet ingredients until just combined. The batter will look very thin, this is normal! Pour the batter into the prepared pan.

5. 5

   Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

6. 6

   Remove from the oven and cool in the pan for at least one hour on a wire rack. Slide a knife around the outside of the cake and release it from the springform pan.

7. 7

   Allow to cool completely before slicing and serving. Dust with powdered sugar or top with homemade whipped cream right before serving.