Lemon Cake
Ingredients
- 1⅓ cups light olive oil, plus additional for oiling pan
- 2 cups all-purpose flour
- 1 cup sugar
- ¾ cup brown sugar
- 1½ teaspoons kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1¼ cups whole milk
- 3 large eggs
- 1½ tablespoons grated lemon zest, plus additional for garnish (optional)
- ¼ cup fresh lemon juice
- ¼ cup limoncello
- Powdered sugar, for garnish (optional)
- Dried sweetened lemon rings, for garnish (optional)
Directions
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Heat oven to 350 degrees. Oil 8-by-12-by-2-inch pan with olive oil and line bottom with parchment paper.
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In a bowl, whisk flour, sugars, salt, baking soda, and powder. In another bowl, whisk 1¹/₃ cups olive oil, milk, eggs, lemon zest, juice, and limoncello. Add dry ingredients; whisk until just combined.
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Pour batter into prepared pan and bake 60–75 minutes until top is golden and a cake tester comes out clean. Transfer cake to rack; let cool 30 minutes.
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Run knife around edge of the pan, invert cake onto rack and let cool completely about two hours.
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Sprinkle with powdered sugar, lemon zest, and lemon rings right before serving, if desired.
