Lemon Olive Oil Cake

• 2.5dl extra virgin olive oil
• 300g granulated sugar
• 3 large eggs
• 3 lemons (zested and juiced)
• 2.5dl whole milk
• 250g all-purpose flour
• 10ml baking powder
• 2.5ml baking soda
• 2.5ml salt
• 30g powdered sugar (for dusting)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Preheat oven to 175°C. Grease a 23-centimeter springform pan and line the bottom with parchment paper.

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   2

   In a large bowl, whisk together the granulated sugar, large eggs, and the zest from the lemons until pale and fluffy.

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   Gradually stream in the extra virgin olive oil while whisking continuously. Stir in the whole milk and the juice from the lemons.

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   In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt together.

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   Gently fold the dry ingredients into the wet mixture until just incorporated, being careful not to overmix.

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   Pour the batter into the prepared pan. Bake for 50 min, or until a skewer inserted into the center comes out clean.

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   Let the cake cool in the pan for 15 min, then remove the sides of the springform and transfer the cake to a wire rack to cool completely.

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   Dust with powdered sugar before serving. To store leftovers safely, place them in shallow airtight containers and refrigerate within 120 min. The cake keeps well for up to 5 days.

Created with AI. Review the ingredients, quantities and steps before cooking.