A Fresh Harvest version of a classic Greek desert!
- 1 ½ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 3 large eggs
- ½ cup + 2 tsps. Fresh Harvest Lemon Olive Oil
- 2 tbsps. lemon zest (about 2 lemons)
- ¼ cup lemon juice (about 2 lemons)
- 1 cup granulated sugar
- ¼ cup whole milk
- Powdered sugar for dusting
Directions: Preheat the oven to 350 degrees.
Brush a 9-by-2-inch round cake pan with 2 tsps. Fresh Harvest Lemon Olive Oil making sure to coat the pan thoroughly (use more if needed). In a medium bowl, whisk together the flour, baking soda, baking powder, and salt to combine. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, olive oil, and lemon zest on medium-high speed until pale yellow and thickened, about 3 minutes. With the mixer running on low, slowly add the milk, followed by the lemon juice, mixing until incorporated. Add the flour mixture 1/2 at a time, mixing on low after each addition, until just combined. Take care not to over-mix. Pour the batter into the prepared pan. Bake until golden brown and a cake tester or toothpick inserted into the center comes out clean, about 35 minutes. Cool the cake for 15-20 minutes, turn out onto a cake plate rounded side up, and using a fine-mesh sieve, dust the top with powdered sugar. Slice and serve.