The Most Amazing Lemon Olive Oil Cake
 
Prep time
Cook time
Total time
 
A delicious, light and airy breakfast cake that you can make ahead of time!
Author:
Recipe type: Breakfast/Brunch
Cuisine: Mediterranean
Serves: 10-12 servings
Ingredients
  • 1 ¾ cups All-purpose flour
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • 3 large eggs, room temperature
  • 1¼ cups (plus 2 TBSP. sugar)
  • --- zest of one small lemon
  • ¾ cup extra-virgin olive oil
  • ¾ cup milk
  • --- pearl sugar (optional)
Instructions
  1. Adjust oven rack to middle position and heat oven to 350°F. Grease well a 9-inch spring-form pan and set aside.
  2. Whisk the flour, baking powder and salt together in medium bowl.
  3. In a stand mixer fitted with a whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add the 1¼ cups sugar and lemon zest, increase speed to high and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in the olive oil. Mix until the oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Next, add the milk and mix until combined. Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
  4. Transfer batter to the prepared pan; sprinkle remaining 2 tablespoons of sugar over entire surface. Bake until the cake is deep golden brown and toothpick inserted in center comes out with only few crumbs attached, about 40 to 45 minutes. The top of the cake will look crackled when done, which is the desired look.
  5. Transfer pan to wire rack and let cool for 15 minutes. Sprinkle with some pearl sugar, if desired (optional). Remove the side of the pan and let the cake cool completely for an hour. Cut the cake into wedges and serve.
Notes
-- Springform pans are prone to leaking, so place a rimmed baking sheet on the oven floor to catch any drips.
-- Leftover cake can be wrapped in plastic wrap and stored at room temperature for three to four days.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/the-most-amazing-lemon-olive-oil-cake/