Lemon Olive Oil Cake

 

Nice lemon cake. My only modification was that I baked this uncovered 30 min and then 8 more min covered with foil.

 Lemon Olive Oil Cake (~ modified from Sweet Tooth:100 Desserts to save Room For by Sarah Fennel)

 

Ingredients

3/4 cup high-quality extra virgin olive oil

1 ¼ cup granulated sugar

2 large eggs, room temperature

1 tablespoon freshly grated lemon zest (from about 1 lemon)

¼ cup freshly squeezed lemon juice (from 1-2 lemons)

½ cup milk

1 teaspoon vanilla extract

1 teaspoon lemon extract

1 1/3 cup all-purpose flour

½  cup almond flour

½  teaspoon baking powder

½ teaspoon baking soda

½  teaspoon salt

Confectioner’s sugar

 

Instructions

1.       Preheat the oven to 350°F and line an 8 or 9 inch round with parchment paper. Set aside.

2.       In a stand mixer on medium speed, beat the sugar, lemon zest, and eggs on medium-high speed until pale yellow, about 2 minutes.

3.       Keeping the mixer going at a medium low speed, slowly streaming in the olive oil to emulsify until fully incorporated. Make sure you go slowly to prevent the batter from splitting!  Turn off mixer, pour in the lemon juice, milk, vanilla extract, and lemon extract and mix on medium-low until combined.

4.       Add the dry ingredients (all purpose flour, almond flour, baking powder, and salt). Mix on medium-low speed until combined and no streaks of flour. Use silicone spatula to scape down sides and bottom of bowl.

5.       Pour the batter into your prepared pan and bake for 35-40 minutes (baked uncovered 30 min and then 8 more min covered with foil) or until he cake is a lightly golden brown and a knife inserted into the middle comes out mostly clean.

6.       Dust with powdered sugar and enjoy!