You will thank me for this lemon cake

Luscious Lemon Olive Oil Cake Recipe

Indulge in the bright, zesty flavors of this Lemon Olive Oil Cake, a delightful treat that is both refreshing and satisfying. Made with simple ingredients and bursting with lemony goodness, this cake is perfect for any occasion. The combination of olive oil, lemon juice, and zest creates a moist and flavorful cake that is sure to impress. Topped with a tangy lemon glaze, this cake is a true delight for lemon lovers everywhere.

Ingredients:

For the Cake:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 2 tsp baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• Zest of half a lemon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat sugar and eggs until light and fluffy. Gradually add the olive oil until the mixture is well blended and emulsified.
4. Add lemon juice, lemon zest, and vanilla extract to the egg mixture and stir until evenly combined.
5. Gradually add the dry ingredients to the wet ingredients and stir until well combined. Be careful not to overmix.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake the cake for about 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, stir together the powdered sugar and lemon juice until smooth. Adjust the consistency with more lemon juice or powdered sugar if necessary. Drizzle over the cooled cake and sprinkle with lemon zest if desired.
10. Once the icing has set, the cake is ready to serve. Enjoy it plain or with a dollop of whipped cream or a garnish of fresh berries for an extra special touch.

Note: This cake is best served the day it is made but can be stored in an airtight container at room temperature for up to 3 days.