Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together eggs, olive oil, milk, lemon juice, and lemon zest until smooth and emulsified.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix. Pour batter into prepared pan.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let cool in pan for 10 minutes, then turn out onto a wire rack.
- While the cake cools, whisk together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth and pourable.
- Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for 10 minutes before slicing and serving.
Nutrition
Notes
Use high-quality extra virgin olive oil for the best flavor - avoid strongly flavored oils that might overpower the lemon. For extra moisture, poke holes in the warm cake and brush with a simple syrup made from equal parts lemon juice and sugar before glazing. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.