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This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn’t eat it on a salad, it won’t be good in your cake.
Ingredients
  • 1 cup/240 milliliters good-quality extra-virgin olive oil, plus more for the pan
  • 2 cups/255 grams all-purpose flour, plus more for the pan
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ½ cups/300 grams granulated sugar, plus about 2 tablespoons for sprinkling
  • 3 large eggs, at room temperature
  • 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice
  • 1 ¼ cups/295 milliliters whole milk, at room temperature
Steps
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