Hello foodie friends! Happy Friday! I hope everyone had a great week! Since there are a couple weeks left of summer, I wanted to share a couple more summer recipes. This week, I found a delicious lemon olive oil cake recipe from The View From Great Island on Pinterest. This was actually the second time I made it. It is my new favorite dessert! This lemon cake is a Mediterranean style lemon cake. If you love lemons like I do, this recipe is especially for you! The best part about this cake is it stays moist for days! Have a great weekend!

Lemon Olive Oil Cake

Servings: 12

Ingredients

1 cup olive oil

3 large eggs

1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top

2 tsp vanilla extract

1/2 cup lemon juice

zest from 3 lemons

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 cups all-purpose flour

1 cup whole milk

Powdered sugar for dusting, optional

Directions

 Pre heat oven to 350F. Prepare a 9″ springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.

In a large mixing bowl, whisk together the olive oil, eggs, and sugar.

Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.

Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.

Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.

Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top.

Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.

When cool, dust the top with powdered sugar, if desired.