Olive Oil Cake

🥘 Ingredients

• all-purpose flour
  1.75 c
• baking powder
  1 tsp
• egg
  3 large
• granulated sugar
  1.292 c
• lemon
  1
• milk
  3/4 c
• olive oil
  3/4 c
• salt
  3/4 tsp

🍳 Cookware

• 9 inch round cake pan
• parchment paper
• bowl
• handheld electric mixer

1. 1

   Adjust oven rack to middle position and heat oven to 350°F. Lightly grease 9 inch round cake pan . Line bottom with 6-inch parchment paper round and line sides with two 10-inch strips of parchment. Spray parchment lightly, Whisk all-purpose flour , baking powder , and salt together in bowl .

   all-purpose flour: 1.75 c, baking powder: 1 tsp, salt: 3/4 tsp
2. 2

   Using handheld electric mixer , mix 1.25 cup granulated sugar , egg , and lemon zest in bowl on low speed until combined. Increase speed to high and whip until mixture is fluffy and pale yellow, about ⏱️ 2 minutes . Reduce speed to medium and, with mixer running, slowly pour in olive oil . Mix until oil is fully incorporated, about ⏱️ 30 seconds . Add half of flour mixture and mix on low speed until incorporated, about ⏱️ 30 seconds . Add milk and mix until combined, about ⏱️ 30 seconds . Add remaining flour mixture and mix until just incorporated, about ⏱️ 30 seconds , scraping down bowl as needed.

   granulated sugar: 1.25 c, egg: 3 large, lemon: 1, olive oil: 3/4 c, milk: 3/4 c
3. 3

   Transfer batter to prepared pan. Sprinkle remaining 2 teaspoons granulated sugar over entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, about ⏱️ 30 minutes . Transfer pan to wire rack and let cool for ⏱️ 15 minutes . Gently invert pan onto rack; remove all parchment and reinvert. Let cake cool completely, about ⏱️ 1 hour . Cut into wedges and serve. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)

   granulated sugar: 2 tsp