Lemon Olive Oil Cake
Ingredients
- 1 cup extra-virgin olive oil, plus more for the pan
- 2 cups flour, plus more for the pan
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1.5 cups sugar, plus about 2 tablespoons for sprinkling
- 3 large eggs, at room temperature
- 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
- 1.25 cups whole milk, at room temperature
Preparation
Heat the oven to 375 degrees. Grease a 9-inch round cake springform pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan.
Whisk together the flour, salt, baking powder, and baking soda.
Beat the sugar, eggs, and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, add milk and lemon juice, then add the flour mixture and beat until just combined. Pour the batter into the prepared pan and sprinkle the top with about 2 tablespoons of sugar.
Bake the cake for 40 to 45 minutes. Transfer to a rack to cool for 20 minutes.
Notes
The cake can be stored for up to a week.
