Bright and fragrant, this cake incorporates lemon extra-virgin olive oil to create a tender, moist crumb with a refreshing citrus twist. Fresh zest and juice keep the flavor clean and sunny, making it an elegant, unfussy dessert that’s just as at home with afternoon tea as it is after dinner.
Ingredients
- 2 large eggs, room temperature
- 2/3 cup sugar
- 1/2 cup O’LOVE Lemon Extra Virgin Olive Oil
- 1/3 cup 2% milk
- 1 tablespoon grated lemon zest
- 3 tablespoons lemon juice
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Confectioners’ sugar
Instructions
- Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment.
- In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice.
- In another bowl, whisk flour, baking powder and salt.
- Fold flour mixture into the egg mixture.
- Transfer batter to prepared pan, spreading evenly.
- Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners’ sugar.