Cake is the perfect treat to serve with coffee or espresso. Finish with a sprinkle of powdered sugar or a dollop of whipped cream.

 Dessert

 Italian

 lemon cake, lemon olive oil cake

 10minutes minutes

 1hour hour

 1hour hour 10minutes minutes

 12 servings

 308kcal

 Angela Allison

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9 inch springform pan

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2 cups all purpose flour (260 grams)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 ¼ cups granulated sugar

3 large eggs

¾ cup olive oil

2 large lemons, zested and juiced (about ⅓ cup juice and 2 tablespoons zest)

¾ cup milk (2% or whole)

powdered sugar for dusting (optional)

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Preheat oven to 350 degrees. Grease a 9-inch round springform pan with nonstick spray and line with a parchment round; set aside.

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 about a third of the dry ingredients, then stir in half of the milk and repeat ending with the flour mixture.

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. (If the top of the cake starts to brown too quickly, cover loosely with foil.)

Let the cake cool in the pan on a wire rack for 15 minutes. Then, 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 before serving.

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If you don't have a springform pan you can bake this in a 9x9 baking pan or 10 inch cake pan. Just test for doneness using a toothpick.

To ensure the batter doesn't leak, consider wrapping the bottom of the pan with foil.

To get the correct texture, be sure you are just using a whisk to combine the ingredients (not a hand mixer) and mixing until just combined. You don't want the eggs to get frothy.

It is normal for the cake to crack slightly on top as it cools. A good dusting of powdered sugar once it cools helps with presentation.

Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.

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Calories: 308kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 203mg | Potassium: 88mg | Fiber: 1g | Sugar: 22g | Vitamin A: 96IU | Vitamin C: 10mg| Calcium: 54mg | Iron: 1mg