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Prep oven and pan: Spray a 9-inch springform pan with cooking spray. Line a 9-inch round of parchment paper on the bottom of the pan. Dust the pan with flour lightly, shake out any excess. Preheat the oven to 325°F.
Combine dry ingredients: In a large bowl, combine the flour, baking powder, baking soda and salt together. Set aside.
Combine the wet ingredients: To the bowl of your mixer, beat the eggs together with the olive oil well to emulsify. Add the milk, lemon zest and lemon juice and continue mixing until well combined. Add the sugar and mix until well combined.
Combine wet and dry: Pour in half the flour mixture and mix until combined, then pour in the rest of the flour mixture and mix until the flour is well incorporated.
Bake the cake: Pour the batter into the prepared springform pan, place it on a baking sheet and transfer it to the preheated oven. Bake for about 1 hour to 1 hour and 15 minutes or until golden brown on top. A toothpick inserted in the center should come out clean when the cake is done.
Cool the cake: Allow the cake to cool in the springform pan for 1 hour before releasing it. Finish cooling the cake on a wire rack.
Decorate and serve: To serve, dust with icing sugar and top with berries and rosemary.