Lemon Olive Oil Cake

Equipment

• 9 inch springform pan

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• 1 ¼ cups granulated sugar

• 3 large eggs

• ¾ cup Ultra Premium extra virgin olive oil or Lemon Olive Oil

• 2 -3 large lemons zested & Juiced (about 1/3 cup of juice & 2 Tablespoons zest)

• ¾ cup milk (2% or whole)

• powdered sugar for dusting , lemon & mint for garnish (optional)

Instructions

• Preheat oven to 350 degrees. Grease a 9-inch round springform pan and line with a parchment round.

• In a bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

• In a separate large bowl, whisk together the sugar, eggs, and olive oil until just combined. Add in the lemon juice and lemon zest and mix until combined. Stir in the milk than start adding the dry ingredients a little bit at a time until combined.

• Pour the cake batter into the prepared cake pan. Bake in your preheated oven on the center rack for about 60 minutes or until a toothpick inserted in the middle of the cake comes out clean.

• Let the cake cool in the pan for 15 minutes, use a sharp knife to loosen the cake from the collar of the pan and remove the collar. Let cool completely. Dust with powdered sugar and garnish if desired.