Italian Lemon Cake

Food

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Italian lemon cake

Ingredients:

• 2 cups (250 grams) all purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 3 eggs
• 1 cup (200 grams) granulated white sugar
• ¾ cup extra virgin olive oil
• ⅔ cup whole milk
• zest of one lemon
• ¼ cup lemon juice

A few notes on making this:

• As always, use fresh lemon juice for this. Grate zest first, then juice the lemon.
• Cover cake with foil in oven if it browns before fully baked.

Directions:

• Preheat the oven to 350ºF
• Use olive oil to coat the inside of an 8-inch round cake pan. Then dust with flour and tap out excess. Line with parchment paper.
• Whisk together flour, baking powder and salt.
• In the bowl of a stand mixer fitted with paddle attachment,  beat eggs and sugar together for 4 minutes on high speed until thick, light and creamy.
• Reduce the speed to medium and slowly drizzle in the extra virgin olive oil.
• Add milk, lemon juice and lemon zest.
• With the electric mixer on low speed, spoon in the flour mixture, scraping the sides to make sure everything is incorporated.
• Beat until just mixed—about 30 seconds to one minute. Don’t overmix!
• Scrape in prepared baking pan and bake for 40-45 minutes or until risen, and browned on top. An inserted skewer should come out clean.
• Remove from the oven and allow to cool for 5 minutes in the pan before carefully turning out onto a wire rack to completely cool.
• Dust with powdered sugar to serve.