Lemon Olive Oil Cake

Step 1

Preheat oven to 350F. 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.

Step 2

In a large mixing bowl, whisk together the olive oil, eggs, and sugar.

Step 3

Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.

Step 4

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.

Step 5

Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.

Step 6

Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens 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.

Step 7

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.

Step 8

When cool, dust the top with powdered sugar, if desired.