Lemon Olive Oil Cake 

olivesnthyme.com 

Lemon olive oil cake is a deliciously soft, moist and tender olive oil cake filled with bright and tangy lemon flavor. This easy  olive oil lemon cake has a light and fluffy crumb.

olivesnthyme.com 

Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan with parchment paper.

Step 1:  

In a large bowl, whisk together the flour, baking powder, baking soda and salt together until well combined.

Step 2:  

In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand.

Step 3:  

On low, whisk the eggs and lemon sugar together on low speed until all the eggs are added and combined. Increase the speed to high and whip for 4 - 5 minutes. The egg and sugar mixture will be thick and light yellow in color.

Step 4:  

With the mixture on medium speed, stream in the olive oil. Once all the olive oil is streamed in, increase the speed to high for 1 minute. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the lemon juice and milk, followed by the dry ingredients. Mix until just incorporated.

Step 5:  

Evenly pour the lemon olive oil cake batter into the prepared pan. For a thin, crackle crust, top with granulated sugar.  Bake the olive oil lemon cake for 45 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Step 6:  

Cool the cake in the pan for 10 minutes. Gently release the side of the springform pan and allow the cake to cool for 5 - 10 more minutes. Dust with powdered sugar and enjoy!

Step 7:  

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