Olive Oil Cake

3/4 c sugar (160 g)

2 large eggs, room temperature

1 Tbs fresh lemon zest

2/3 c extra virgin olive oil (135 g)

1/2 c sour cream (or plain Greek yogurt), room temperature (113 g)

1/4 c milk (not skim), room temperature (62 g)

2 Tbs fresh lemon juice

1 1/3 c flour (190 g)

3/4 tsp baking powder

1/4 tsp salt

Optional:

Powdered sugar, for dusting; berries to look pretty, whipped cream because it's fun

Preheat oven to 350℉, line the bottom of a 9-inch round cake pan with parchment, lightly grease bottom and sides, set aside.

In a large mixing bowl, add sugar, eggs, lemon zest and beat with an electric mixer until thick and light in color, 2-3 minutes (don't skimp on the time!).  Add olive oil, sour cream, milk, and lemon juice.  Mix until well combined.  Add the flour, baking powder, and salt.  Mix until the batter is combined and no dry streaks remain.

Spread the batter evenly in the prepared pan.  Bake for 25-30 minutes until the top of the cake springs back lightly to the touch and a toothpick comes out clean.  Let the cake cool in the pan for 5-7 minutes before turning out onto a cooling rack or (non-plastic) serving plate.  Let cool completely.

Dust the top of the cake lightly with powdered sugar right before serving.

From Mel's Kitchen Cafe