Lemon Olive Oil Cake
By Recipes Worth Cooking Test Kitchen

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8
Difficulty: Medium
Cuisine: Italian-inspired

Description:
A tender lemon olive oil cake with a moist crumb, clean citrus flavor, and a simple powdered sugar finish for dessert or brunch.

Ingredients:
- 0.75 Cup granulated sugar
- 1.00 Tablespoon lemon zest
- 3.00 Piece eggs
- 0.50 Cup olive oil
- 0.50 Cup Greek yogurt
- 2.00 Tablespoon lemon juice
- 1.50 Cup all-purpose flour
- 1.50 Teaspoon baking powder
- 0.50 Teaspoon kosher salt
- 2.00 Tablespoon powdered sugar

Instructions:
<ol><li>Heat the oven to 350 F. Grease an 8-inch round pan and line the bottom with parchment.</li><li>Rub sugar and lemon zest together in a large bowl until fragrant.</li><li>Whisk in eggs until the mixture looks pale and slightly thick.</li><li>Whisk in olive oil, yogurt, and lemon juice.</li><li>Fold in flour, baking powder, and salt just until combined.</li><li>Scrape into the pan and bake for 32 to 36 minutes, until a tester comes out clean.</li><li>Cool completely, then dust with powdered sugar.</li></ol>

Notes:
<ul><li>Use mild olive oil, not a peppery finishing oil.</li><li>Do not overmix after adding flour.</li><li>The cake keeps well covered at room temperature for 2 days.</li></ul>

Source: https://recipesworthcooking.com/lemon-olive-oil-cake/export/