Mediterranean Lemon Cake

• Produce

  • 1 Lemon, Juice from
  • 2 Lemons, Zest from

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 2/3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 pinch Salt
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Olive oil

• Dairy

  • 6 tbsp Butter, unsalted
  • 2 tbsp Milk

• Other

  • optional, powdered sugar for final topping

Found on garlicgirl.com

Description

Ingredients

• 1⅔ cups all purpose flour
• 1½ teaspoons baking powder
• pinch salt
• 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
• ⅓ cup olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup sugar
• zest from 2 lemons
• 4 eggs, room temperature
• 2 tablespoons milk, room temperature
• 1 teaspoon vanilla extract
• For lemon syrup:
• ¼ cup sugar
• juice from 1 lemon
• optional, powdered sugar for final topping

Directions

• Heat overn to 375 degrees. Spray 9-inch springform pan with cooking spray, or wipe evenly with butter.
• In medium mixing bowl, whisk together flour, baking powder and salt.
• In small bowl, combine melted butter, olive oil and lemon juice.
• In bowl of stand mixer fitted with whisk attachment, combine sugar and lemon zest on low speed. Add the eggs and mix on medium-high speed until the mixture is smooth and pale yellow, about 4-5 minutes.
• Add the milk and vanilla extract; mix until combined.
• Reduce speed to low and add flour mixture, beating together until moistened.
• Slowly add the butter and oil mixture, beating just until it is incorporated.
• Pour batter into the pan and bake for 30 minutes. Check cake at 25 minutes. When done, the cake should spring back when pressed with in the center.
• Prepare lemon syrup by heating ¼ cup water, sugar, lemon juice in small pan. Heat on medium low until sugar is dissolved. Set aside, and cover to keep warm.
• After cooled, remove cake from pan.
• Gently drizzle and brush lemon syrup over the top and sides of *warm* cake.