Lemon Olive Oil Cake

A moist, fragrant Italian-style cake made with fruity olive oil and bright lemon zest.

• 1.75 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 0.75 cup extra-virgin olive oil
• 0.5 cup milk
• 2 tbsp lemon zest
• 0.25 cup lemon juice
• 2 tsp baking powder
• 0.5 tsp salt

Method

1. Heat the oven to 175C/350F and grease a 9-inch round cake pan, lining the base with parchment.
2. Whisk the eggs and sugar until pale, then stream in the olive oil and milk while whisking.
3. Stir in the lemon zest and juice.
4. Fold in the flour, baking powder, and salt until just combined.
5. Pour into the pan and bake 40 to 45 minutes, until golden and a skewer comes out clean.
6. Cool 10 minutes in the pan, then turn out and dust with powdered sugar.