2cups(250 g) all-purpose flour, plus more for the pan
1teaspoonkosher salt
¾teaspoonbaking powder
½teaspoonbaking soda
1 ¼cups(250 g) granulated sugar
1Tablespoonfreshly grated lemon zest
3large eggs, room temperature
¼cupfresh lemon juice, strained
1cup(240 ml) good-quality extra-virgin olive oil, plus more for the pan
1 ¼cups(295 ml) whole milk, room temperature
Powdered sugar for dusting on top
Instructions
Preheat oven to 350℉. Grease a 9-inch springform pan with olive oil, dust with flour and set aside.
Whisk together flour, salt, baking powder and baking soda in a bowl. Set aside.
In the bowl of a stand mixer (or using a mixing bowl and hand mixer), add sugar and lemon zest. Use your fingers to rub the zest into the sugar (this increases the citrus flavor).
Add eggs and beat on medium-high speed until fluffy, about 3 minutes. With the mixer running, slowly pour in the olive oil. Mix until combined, about 1 more minute. Scrape down the sides and bottom of the bowl as needed.
Add half the flour mixture and mix just until combined. Mix in the milk and lemon juice, then remaining flour mixture. Do not overmix.
Pour batter into prepared pan. Bake at 350℉ for 50 to 55 minutes.
Cool cake in the pan for 15 minutes, then run a knife around the edge to release the sides. Cool completely, dust with confectioners’ sugar and serve.
Notes
Olive oil: Use a good-quality extra virgin olive oil. If you like the taste of it on its own, then you will like the taste of the cake!Fresh lemon juice is best. I do not recommend bottled lemon juice since it doesn't have nearly as much flavor.Store covered at room temperature for up to 5 days.Freeze cake after it has cooled completely. Wrap in plastic wrap and aluminum foil. Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature.