Lemon Olive Oil Cake

Ingredients

• 1 cup extra virgin olive oil
• 3 whole large eggs
• 1.5 cup granulated sugar (plus 2 tbsp for sprinkling the top)
• 2 tsp vanilla extract
• 3 lemons fresh lemon zest (from approximately 3 large lemons)
• 0.5 cup fresh lemon juice
• 2 cup all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 1 tsp fine sea salt
• 1 cup whole milk (room temperature)
• 2 tbsp powdered sugar (for dusting, optional)

Instructions

1. 1

   Preheat oven to 350°F. Prepare a 9" springform pan by greasing the bottom and sides well, lining the bottom with parchment paper, and wrapping the outside with foil to prevent leaks.

2. 2

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

3. 3

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

4. 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, stirring gently until just combined with no streaks of dry flour remaining.

5. 5

   Pour the batter into the prepared springform pan and sprinkle 2 tbsp of granulated sugar evenly over the top.

6. 6

   Bake for 50–55 minutes until the cake is risen and golden brown on top. If the cake browns too quickly toward the end, loosely cover with foil. Note that baking times may vary depending on your oven.

7. 7

   Remove from the oven and cool in the pan for about 10 minutes, then gently remove the cake from the springform pan and allow to cool completely on a baking rack.

8. 8

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

• 

  Creamy Almond-Garlic-Lemon Dressing

  10 minMediterranean
• 

  Rustic No-Knead Focaccia

  50 minMediterranean
• 

  Healthy Mediterranean Lentil Loaf

  75 minMediterranean
• 

  Chickpea Potato Soup

  45 minMediterranean