Anytime Lemon Cake Recipe

🧂 Ingredients

• 1 ½ cups granulated sugar
• zest from 3 lemons

  (about 1½-2 tablespoons)
• 1 cup olive oil

  (see notes)
• 3 large eggs
• 1/2 cup lemon juice

  (about 3 lemons)
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup whole milk

  or half and half
• powdered sugar

  for dusting

Instructions

• 1 Preheat the oven to 350℉ and grease the bottom and sides of a 9-inch springform
  pan. You can also line the bottom and sides with parchment paper too.
• 2 Reserve 2 tablespoons of the sugar and set aside. In a large bowl, combine the
  remaining sugar and lemon zest and rub them together to infuse some of the oil
  into the sugar. Whisk in the olive oil and eggs until combined, and stir in the
  lemon juice and vanilla extract.
• 3 Sift together the flour, baking powder, baking soda, and salt. Add to the wet
  ingredients, alternating with the milk. Combine just until there are no dry
  flour streaks.
• 4 Pour the batter into the prepared pan and sprinkle the top evenly with reserved
  2 tablespoons of sugar.
• 5 Bake for 50-55 minutes or until the cake rises and begins to turn golden on top
  and a toothpick inserted in the center comes out mostly clean. If the top is
  browning too quickly, tent a piece of foil over the top toward the end of
  baking.
• 6 Remove from the oven and let cool in the pan for 10 minutes before carefully
  removing the cake from the springform pan. Let cool before dusting with powdered
  sugar and cutting into wedges.

Nutrition Info