Olive Oil Cake with Lemon (A.K.A. Einai Keiki Mori)

Greek Orthodox Christian Yiayia who gardens, raises chickens, knits, crochets, spins & dyes yarn and enjoys cooking for a keto lifestyle.

1 ¼ cup (250 grams) granulated sugar

5 large eggs

1 tbsp grated lemon zest

½ cup (125 mL) freshly squeezed lemon juice

½ cup (125 mL) Greek olive oil

2 cups (300 grams) all purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon brandy optional

vegetable oil, or cooking spray to grease the bundt pan

subheading: For the glaze:

1 cup (130 grams) confectioners sugar (icing sugar)

2 tbsp (30 mL) freshly squeezed lemon juice

Directions at miakouppa.com

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