Recently I made the simplest, most glorious cake from The View from Great Island. First time on that site and it definitely will have me back for more. This cake is unbelievably lemony and moist. It’s lasted well for four days and tastes as good as the day of the bake. Sure to be in sweet rotation in this house!

Lemon Olive Oil Cake

• 1 c. olive oil
• 3 eggs
• 1.5 c. sugar + 2 T. for top
• 2 tsp. vanilla
• Zest of 3 lemons
• Juice of 3 lemons
• 1 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 c. flour
• 1 c. milk

1. Preheat oven to 350F.
2. Grease a 9″ springform pan with olive oil. Cut a parchment circle and place in the bottom of the pan. Wrap bottom of pan in foil to avoid leaks.
3. Whisk together olive oil, eggs, and sugar.
4. Add in the vanilla, lemon zest, and lemon juice.
5. In a seperate bowl, sift together salt, baking powder, baking soda, & flour.
6. Alternate dry ingredients with milk and combine into olive oil/lemon mixture. Stir only until just combined.
7. Pour batter into prepared pan.
8. Sprinkle 2 T. of sugar on top of cake.
9. Bake ~52 minutes.
10. Cool 10 minutes and remove from pan.

Delicious room temperature and stores well covered in fridge.