Classic Lemon Oil Cake

This amazing lemon oil cake is not only super tender, fluffy, and moist but it also has a heavenly fresh lemon flavor and a pleasant melt-in-your-mouth texture as well.

While this cake calls for olive oil, the amazing thing is that you can use vegetable oil, coconut oil or canola oil as well.

Severally, I have used vegetable oil and even coconut oil then topped it with shredded coconut, and it always comes out excellent and delicious.

Classic Lemon Oil Cake

Ingredients:

• 1 ¾ cups all-purpose flour (8 ¾ ounces)
• 1 ¼ cups plus 2 tablespoons sugar (8 ¾ ounces)
• ¾ cup extra-virgin olive oil
• 3 large eggs
• ¾ cup milk
• 1 teaspoon baking powder
• ¼ teaspoon grated lemon zest
• ¾ teaspoon salt

Classic Lemon Oil Cake

Directions:

1. Preheat oven to 350°F.
2. Grease a 9-inch spring form pan and set aside.
3. Sift together the flour, baking powder, and salt into a bowl, then set aside.
4. Using a stand mixer fitted with the whisk attachment, whip the eggs on medium speed for about a minute until foamy.
5. Add in 1¼ cups sugar and lemon zest and whip on high speed for about 3 minutes until the mixture is fluffy and pale yellow.
6. Reduce the speed to medium and slowly pour in the oil then mix until the oil is fully incorporated.
7. Add half of the flour mixture and mix on low speed until incorporated, scraping down bowl as needed.
8. Then add in the milk and mix until combined.
9. Add in the remaining flour mixture and mix until just incorporated. Be keen not to over mix.
10. Transfer the batter into the prepared pan, sprinkle the remaining 2 tablespoons sugar on the surface of the batter.
11. Place in the oven and bake for about 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean with only a few crumbs attached.
12. Allow to cool in the pan for about 15 minutes before transferring to a wire rack to cool off completely.
13. Serve and enjoy.