Lemon Olive Oil Cake

Name: Lemon Olive Oil Cake
Total time: 90 min
Yield: 6
Ingredients: Cake — 2 cups All-Purpose Flour; Cake — 1¼ cups Granulated Sugar; Cake — ½ tsp Baking Powder; Cake — ½ tsp Baking Soda; Cake — 1 tsp Table Salt; Cake — 1 cup Extra Virgin Olive Oil; Cake — 3 Large Eggs Room Temperature; Cake — 1 cup Buttermilk Room Temperature; Cake — 2 Tbsp Freshly Squeezed Lemon Juice; Cake — 1 Tbsp Lemon Zest; Glaze — ¾ cup Confectioners’ Sugar; Glaze — ½ tsp Vanilla Extract; Glaze — 1 Tbsp Plus 1 tsp Milk

A tender olive oil cake with lemon zest, buttermilk and a vanilla glaze.

Ingredients

Cake — 2 cups All-Purpose Flour
Cake — 1¼ cups Granulated Sugar
Cake — ½ tsp Baking Powder
Cake — ½ tsp Baking Soda
Cake — 1 tsp Table Salt
Cake — 1 cup Extra Virgin Olive Oil
Cake — 3 Large Eggs Room Temperature
Cake — 1 cup Buttermilk Room Temperature
Cake — 2 Tbsp Freshly Squeezed Lemon Juice
Cake — 1 Tbsp Lemon Zest
Glaze — ¾ cup Confectioners’ Sugar
Glaze — ½ tsp Vanilla Extract
Glaze — 1 Tbsp Plus 1 tsp Milk

Method

PREPARE: Heat the oven to 375°F. Generously spray a 9-inch springform pan with nonstick cooking spray. Combine the flour, baking powder, baking soda and salt.
MIX: With an electric mixer fitted with the paddle attachment, beat the eggs and sugar on high for 2 minutes, until creamy. Add the olive oil, buttermilk, lemon juice and zest. Mix on medium for 1 minute. Add the dry ingredients and mix for 1 minute. Scrape the bowl and mix for another minute.
BAKE: Pour into the prepared pan. Bake on the middle rack for 35–40 minutes, until a toothpick inserted in the center comes out clean.
COOL AND GLAZE: Cool in the pan for 15 minutes. Run a knife around the edges and release the springform. Cool for another 10 minutes. Whisk the glaze ingredients until smooth and drizzle over the cake. Add extra lemon zest if desired.