Lemon Olive Oil Cake | RICARDO
This lemon cake recipe is easy to make and perfect for entertaining. A dessert idea to serve at lunchtime.
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Cooking tools:
- Springform pan
- Microplane
- Hand mixer
- Cooling rack
- Toothpick
- Oven
- Parchment paper
- Measuring cup
- Mixing bowl
- Whisk
- Serving platter
Ingredients
- 3/4 cup (180 ml) milk
- 2 lemons, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 1 3/4 cups (265 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 eggs, at room temperature
- 1 1/4 cups (265 g) sugar
- 3/4 cup (180 ml) olive oil
- 1 cup (130 g) icing sugar
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
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