Italian Lemon Cake
Food
Audio By Carbonatix
Por Aimee McCullough, editor in chief
Italian lemon cake
Ingredients:
- 2 cups (250 grams) all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 3 eggs
- 1 cup (200 grams) granulated white sugar
- ¾ cup extra virgin olive oil
- ⅔ cup whole milk
- zest of one lemon
- ¼ cup lemon juice
A few notes on making this:
- As always, use fresh lemon juice for this. Grate zest first, then juice the lemon.
- Cover cake with foil in oven if it browns before fully baked.
Directions:
- Preheat the oven to 350ºF
- Use olive oil to coat the inside of an 8-inch round cake pan. Then dust with flour and tap out excess. Line with parchment paper.
- Whisk together flour, baking powder and salt.
- In the bowl of a stand mixer fitted with paddle attachment, beat eggs and sugar together for 4 minutes on high speed until thick, light and creamy.
- Reduce the speed to medium and slowly drizzle in the extra virgin olive oil.
- Add milk, lemon juice and lemon zest.
- With the electric mixer on low speed, spoon in the flour mixture, scraping the sides to make sure everything is incorporated.
- Beat until just mixed—about 30 seconds to one minute. Don’t overmix!
- Scrape in prepared baking pan and bake for 40-45 minutes or until risen, and browned on top. An inserted skewer should come out clean.
- Remove from the oven and allow to cool for 5 minutes in the pan before carefully turning out onto a wire rack to completely cool.
- Dust with powdered sugar to serve.
