Lemon Olive Oil Cake
- Butter for pan
- 1 1/2 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup fruity Greek extra-virgin olive oil
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup whole milk
- 1/4 cup lemon juice (about 2 lemons)
- Powdered sugar, for dusting
1) Preheat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan, line the bottom with unbleached parchment paper, butter the parchment paper, and flour the pan.
2) In a medium bowl, whisk together the flour, baking soda, baking powder, and salt to combine. Set aside.
3) In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, olive oil, and lemon zest on medium-high speed until pale yellow and thickened, about 3 minutes. With the mixer running on low, slowly add the milk, followed by the lemon juice, mixing until incorporated. Add the flour mixture 1/2 at a time, mixing on low after each addition, until just combined. Take care not to over-mix. Pour the batter into the prepared pan. Bake until golden brown and a cake tester or toothpick inserted into the center comes out clean, about 35 minutes. Cool the cake for 15-20 minutes, turn out onto a cake plate rounded side up, and using a fine-mesh sieve, dust the top with powdered sugar. Slice and serve.
© 2017 Debbie Matenopoulos and Peter Capozzi
Recipe from the forthcoming updated paperback edition of It's All Greek to Me, available in January 2018.
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