Lemon Olive Oil Cake 

This lemon olive oil loaf cake is moist, sweet, tart, and full of fresh lemon flavor. From the cake, to the simple syrup and glaze, it's bursting with bright lemon flavor.

Preheat oven to 350 F. Line a 9X5 loaf pan. Sift flour, baking powder, baking soda, and salt into a mixing bowl. Whisk together until well combined. 

Step 1:  

Combine the sugar, lemon zest, lemon extract, vanilla extract and almond extract in a mixing bowl. Mix together until the oils release and the sugar resembles wet sand.

Step 2:  

Whisk lemon sugar and eggs on high for 4-5 minutes, until thick. On medium high speed, slowly stream in olive oil. Beat on high an additional minute. On low speed, stream in milk. Beat on low to fully combine. Fold into the dry ingredients.

Step 3:  

Pour batter into the prepared loaf pan and bake at 350F for 45-60 minutes.  Cool cake (in pan) on a cooling rack. After 5-10 minutes, poke lots of holes all over the cake using a cake tester.

Step 4:  

Pour the lemon juice and sugar into a small sauce pan. Heat over medium heat unil the sugar fully dissolves. This takes about 5-10 minutes once the liquid begins to simmer. Remove from heat and pour into a heat proof bowl or cup. 

Step 5:  

Pour or brush the lemon syrup onto the still warm cake 10-15 minutes after coming out of the oven. Use as much or as little of the syrup as you like. 

Step 6:  

Whisk the powdered sugar with the remaining lemon syrup or more fresh lemon juice until smooth and well combined. Pour the glaze on the cake and enjoy!

Step 7:  

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