Low Sodium Lemon Olive Oil Cake with Glaze

Total time1 hr 30 min

Prep time15 min

Cook time45 min

Low Sodium Lemon Olive Oil Cake with Glaze

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Ingredients

10 servings

For the cake

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 ½ tsp baking powder
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 large eggs
1 cup granulated sugar
2 tbsp lemon zest (from about 3 lemons)
¾ cup extra-virgin olive oil
½ cup whole milk
3 tbsp fresh lemon juice
1 tsp vanilla extract

For the glaze

1 cup powdered sugar, sifted
3 tbsp fresh lemon juice
1 tsp lemon zest (optional)

Instructions

1
Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan with a thin film of olive oil, line the bottom with a round of parchment paper, and grease the parchment.
2
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

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