Description
A light and moist cake infused with fresh lemon zest and extra virgin olive oil, perfect for any occasion.
Ingredients
- ¾ cup extra virgin olive oil
- 2 large eggs
- 2 lemons, zested
- 1 ¼ cups granulated sugar
- 2/3 cup whole milk
- ¼ cup lemon juice (about 2 lemons)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ cups all-purpose flour
Instructions
- Preheat your oven to 350°F and prepare a 9-inch cake pan with spray and parchment paper.
- Zest the lemons and mix the zest into the sugar, then let it sit.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- In a large bowl, whisk the eggs and gradually add the olive oil until emulsified.
- Mix in the lemon-zest-infused sugar, lemon juice, and milk until smooth.
- Gently fold in the dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for 30-45 minutes until golden and a tester comes out clean.
- Allow the cake to cool completely in the pan before transferring to a wire rack.
Notes
For serving, dust with powdered sugar or drizzle with a lemon glaze. Fresh berries and whipped cream complement the cake beautifully.