Homemade Lemon Olive Oil Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup whole milk
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon (optional, for added flavor)
• Powdered sugar, for dusting (optional)

Step-by-Step Instructions:

1. Preheat the Oven:

   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easier removal.

2. Prepare the Dry Ingredients:

   In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

3. Beat the Eggs and Sugar:

   In a large mixing bowl, using a hand mixer or stand mixer, beat the eggs and granulated sugar together on medium-high speed until pale and fluffy, about 3-4 minutes.

4. Incorporate Olive Oil:

   With the mixer running on low speed, gradually pour in the extra virgin olive oil in a slow, steady stream. Continue mixing until well combined and the mixture has thickened slightly.

5. Add Dry Ingredients:

   Gradually add the dry ingredients to the egg mixture in three batches, alternating with the milk. Begin and end with the dry ingredients, mixing just until incorporated after each addition. Be careful not to overmix.

6. Zest the Lemon (Optional):

   If using lemon zest for extra flavor, grate the zest of 1 lemon directly into the batter. Gently fold the zest into the batter until evenly distributed.

7. Transfer to Cake Pan:

   Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even layer.

8. Bake:

   Place the cake pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

9. Cool:

   Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

10. Optional Dusting:

    Once the cake has cooled, you can dust the top with powdered sugar for a decorative touch, if desired.

11. Serve:

    Slice the olive oil cake into wedges and serve. Enjoy the moist, flavorful cake with your favorite beverage or alongside fresh fruit.

12. Storage:

    Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Bring to room temperature before serving for the best taste and texture.

Enjoy your homemade Olive Oil Cake, and may the baking process bring you joy!