Ina Garten Olive Oil Cake

Serves 8

A tender, moist cake made with olive oil, lemon zest and juice, baked until golden and dusted with powdered sugar.

prepPreheat oven to 350°F / 175°C
prepGrease a 9-inch round cake pan and line the bottom with parchment paper
2 cups / 240 g all purpose flour	Whisk flour, sugar, baking powder, baking soda & salt	Pour wet into dry, stir gently until just combined	Pour into pan, smooth top, bake 350°F / 175°C, 45–50 min	Cool 10 min in pan, turn out onto rack to cool completely
1 1/3 cups / 265 g granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
3 large eggs	Whisk eggs, milk, olive oil, lemon juice, zest & vanilla
1 cup / 240 ml whole milk
1 1/2 cups / 360 ml extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

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