This incredibly decadent and moist cake is made with olive oil instead of butter as the primary fat. The oil adds a subtle fruity flavor and plenty of moisture. The combination of the lemon, vanilla, and a hint of olive oil makes for a simple but complexly flavored cake.
Lemon Olive Oil Cake
- 1 9" springform pan
- 1 cup olive oil
- 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
- Preheat oven to 350°F. 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.
- 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.
Oven temperatures can 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.
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