Lemon Olive Oil Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup extra virgin olive oil
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)
• Zest of 2 lemons
• ½ cup fresh lemon juice (about 2-3 lemons)
• Powdered sugar for dusting (optional)
• Fresh berries or lemon slices for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the granulated sugar and olive oil. Whisk until well combined and slightly frothy, about 2-3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually stir in the buttermilk, lemon zest, and lemon juice until combined and smooth.
6. Slowly add the dry ingredients to the wet mixture, folding gently until just combined.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes, then remove it and transfer it to a wire rack to cool completely.
10. Once cooled, dust the top with powdered sugar and garnish with fresh berries or lemon slices if desired.

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