Ingredients
Dry Ingredients
- 1 cup (5 ounces) all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ⅓ cup (2.33 ounces) granulated sugar
- ⅓ cup (2.66 ounces) light brown sugar
Wet Ingredients
- ¾ cup extra-virgin olive oil
- ¼ cup lemon juice (from 2 lemons)
- 4 tablespoons lemon zest (from 4 lemons)
- 2 large eggs
Instructions
- Preheat and prepare pan: Heat oven to 350° F with a rack in the center position. Grease a 9×5-inch loaf pan with cooking spray or butter to ensure the cake releases easily after baking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, sea salt, granulated sugar, and light brown sugar. Whisk together until evenly distributed.
- Add wet ingredients: Whisk in the extra-virgin olive oil, fresh lemon juice, lemon zest, and eggs into the dry ingredients. Stir gently just until all ingredients are combined, taking care not to over mix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is perfectly baked.
Notes
- Use fresh lemons for the best flavor and zest.
- Do not over mix the batter to avoid a dense cake texture.
- Allow the cake to cool slightly before removing from the pan to prevent sticking.
- This cake can be served plain or dusted with powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
