Lemon Olive Oil Cake

Serves 8 · 15 min prep · 40 min cook

Ingredients

• 3/4 cup extra-virgin olive oil
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup whole milk
• 1/4 cup fresh lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 tbsp powdered sugar for dusting
• 1 cup fresh berries for serving (optional)

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan with a little olive oil, then line the bottom with parchment paper and lightly oil the parchment so the cake releases cleanly.
2. 2In a large mixing bowl whisk the olive oil and granulated sugar together for about 1 minute until the mixture looks glossy and slightly thickened.
3. 3Add the eggs one at a time, whisking well after each addition until the batter is smooth and pale. Whisk in the milk, fresh lemon juice, lemon zest, and vanilla until fully combined.
4. 4In a separate bowl whisk together the all-purpose flour, almond flour, baking powder, and salt. Add the dry ingredients to the wet in two additions, folding gently with a spatula just until no dry streaks remain; do not overmix.
5. 5Pour the batter into the prepared pan and smooth the top. Bake on the center rack for 35 to 40 minutes, until the top is golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. 6Cool the cake in the pan on a wire rack for 15 minutes. Run a thin knife the edge, invert onto the rack, peel off the parchment, and flip right-side up. Cool completely, about 45 minutes more.
7. 7Just before serving, dust the top generously with powdered sugar through a fine-mesh sieve. Slice into 8 wedges.
8. 8Serve each slice plain or with fresh berries on the side. The cake keeps well covered at room temperature for 2 days and tastes even better the next day as the lemon flavor deepens.