Lemon Olive Oil Cake
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.