Lemon Olive Oil Cake

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Ingredients:

  • 1 ½ cup of all-purpose flour, plus more for dusting pan

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 3 large eggs, room temperature

  • 1 cup granulated sugar

  • 1 tbsp lemon zest (from about 2 lemons)

  • ¾ cup of Village Batch Extra Virgin Olive Oil

  • 1 cup of whole milk

  • ¼ cup of lemon juice

  • Powdered sugar for dusting the top, optional

Instructions:

  • Preheat oven to 350 degrees F

  • Grease a 9 inch round baking pan

  • In a large bowl, whisk together flour, baking powder, baking soda and salt. Set Aside.

  • In a medium bowl, toss together sugar and lemon zest until combined. Add eggs and whisk well until combined. Whisk in Olive Oil. Add lemon juice and milk and whisk until combined.

  • Add the wet mixture to the dry flour mixture and fold together with a rubber spatula until combined and smooth. Be careful not to overmix the batter.

  • Scrape the cake batter into the greased 9 inch cake pan. Bake for 40-45 minutes or until golden and a skewer inserted into the center of the cake comes out clean.

  • Allow cake to cool completely on a wire rack.

  • Optional: dust cake lightly with powdered sugar before serving, and add a dollop of freshly whipped cream!

    Storage: store cake at room temperature in an airtight container for up to two days or refrigerate for up to 5 days.

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