Lemon Olive Oil Cake

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

1. Mark step 1 done
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   Preheat oven to 175°C. Grease a 23-centimeter springform pan and line the bottom with parchment paper.

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   In a large bowl, whisk together the granulated sugar (300g), eggs (3), and the zest from the lemons (3) until pale and fluffy.

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   Gradually stream in the extra virgin olive oil (2.5dl) while whisking continuously. Stir in the whole milk (2.5dl) and the juice from the lemons (3).

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   In a separate bowl, whisk the all-purpose flour (250g), baking powder (10ml), baking soda (2.5ml), and salt (2.5ml) 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 minutes, or until a skewer inserted into the center comes out clean.

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   Let the cake cool in the pan for 15 minutes, 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 (30g) before serving. To store leftovers safely, place them in shallow airtight containers and refrigerate within 2 hours. The cake keeps well for up to 5 days.

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