Emulsifier Free Classic Olive Oil Cake
Total time1 hr 25 min
Prep time15 min
Cook time50 min
4.5(30)
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Learn more →Ingredients
10 servings
- 1 cup extra-virgin olive oil, plus more for the pan
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 3 large eggs
- 1 ¼ cups granulated sugar
- ¾ cup whole milk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tsp vanilla extract
For serving
- powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Brush the inside of a 9-inch round cake pan generously with olive oil, then line the bottom with a round of parchment paper and brush the parchment with oil as well.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
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