Lemon Olive Oil Cake
Lemon oil, zest, juice, extract, and Limoncello add so much amazing lemon flavor to this easy, ridiculously moist no-mixer cake that’s unique and incredible!
Ingredients:
1 1/3 cups Phat Olive Lemon Olive Oil
3 large eggs
1 1/4 cups whole milk
1 1/2 tbsp grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 cup Limoncello
1 tsp lemon extract
1 3/4 cup granulated sugar
2 cups + 2 tbsp all-purpose flour
1 1/2 tsp kosher salt, or to taste
1/2 tsp baking powder
1/2 tsp baking soda
Confectioners’ sugar, for dusting
Directions:
Preheat oven to 325F, add circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. In a large bowl, add the olive oil & eggs; whisk well to emulsify. Add the milk, lemon zest, lemon juice, Limoncello & lemon extract; whisk to incorporate. Add the sugar and whisk. Add the flour, salt, baking powder & baking soda; whisk until just incorporated; don’t over mix. The batter will be on the thin side; this is normal. Pour batter into prepared pan, place pan on a baking sheet in case of leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes. Cake will be golden browned and domed in the center when done, and a toothpick inserted in center will come out clean. Allow cake to cool in pan for 1 hour before releasing. Dust with confectioners’ sugar prior to serving. Cake will keep airtight at room temp for 1 week.
