Lemon Olive Oil Cake is easy to prepare, light and fluffy in texture, full of flavor and it's absolutely DELICIOUS! Recipe makes 8 servings.
- 2 large eggs* *At room temperature
- ⅔ cup granulated sugar
- ½ cup extra virgin olive oil
- ⅓ cup 2% milk
- 1 Tablespoon grated lemon zest yellow peel only
- 3 Tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar (confectioner's sugar) for dusting top of cake
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Preheat oven to 350°F. Spray an 8" round cake pan with non-stick baking spray. Line bottom pan with parchment paper (cut to fit). Spray paper, as well.
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Beat eggs in a large bowl for 3 minutes on HIGH speed. Slowly add sugar while continuing to beat eggs. Continue beating until mixture has thickened slightly. Slowly beat in extra virgin olive oil, a little at a time. Once oil is incorporated, beat in milk, lemon zest and fresh lemon juice until combined.
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In SEPARATE bowl, whisk together flour, baking powder and salt. FOLD this into the egg batter until combined. Pour batter in cake pan, spreading evenly.
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Bake at 350°F. for 30-35 minutes. When done, a toothpick inserted into the center should come out clean (batter-free). Oven temperatures can vary, so I recommend checking it at the 30-minute mark. When done, remove cake from oven, place pan on a wire rack.
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Let cake cool (STILL IN THE PAN) for 15 minutes. Run a butter knife around the inside edges of pan to separate cake from the pan. Invert cake onto wire rack so bottom of cake (with parchment paper) is on top! Do this by putting wire rack ON TOP of the cake pan, then holding on to both the wire rack and the cake pan, flip it over. Cake should release (upside down) onto the wire rack. Remove parchment.
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Turn cake over so top of the cake is on TOP! Let cool to room temperature. Once cake has completely cooled, sift powdered sugar over top of the cake. Garnish with lemon slices, if desired. Slice, serve and enjoy!