1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup extra virgin olive oil

3 large eggs

¼ cup fresh lemon juice

2 tablespoons lemon zest

2 teaspoons baking powder

½ teaspoon salt

Powdered sugar for dusting (optional)

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Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.
In a large bowl, whisk together eggs, sugar, olive oil, lemon juice, and lemon zest until smooth and combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined and no streaks remain.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Use high-quality olive oil with a mild, fruity flavor for best results.

For extra flavor, add a teaspoon of vanilla or almond extract.

Swap lemon for orange or lime for a citrus variation.

Store at room temperature up to 3 days or refrigerate up to 5 days.

Freeze individual slices for up to 1 month; thaw before serving.