Lemon Olive Oil Cake
Craving something refreshing and full of flavor? This Lemon Olive Oil Cake is a simple yet irresistible dessert that combines the zesty brightness of lemons
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Cooking tools:
- Springform pan
- Stand mixer
- Microplane
- Citrus press
- Cake tester
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
Ingredients
- 2 cups (240 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (300 g) granulated sugar
- 3 tablespoons lemon zest (from about 3 lemons)
- 3 large eggs (room temperature)
- 1 cup (240 ml) olive oil
- ¾ cup (180 ml) whole milk (room temperature)
- ½ cup (120 ml) freshly squeezed lemon juice (recommended)
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