High Fructose Corn Syrup Free Lemon Olive Oil Cake with Glaze
Total time1 hr 30 min
Prep time15 min
Cook time45 min
4.9(12)
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Learn more →Ingredients
10 servings
For the cake
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp fine salt
- 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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