Olive Oil Cake

🥘 Ingredients

• all-purpose flour 1 ¾ cup
• baking powder 1 tsp
• salt ¾ tsp
• granulated sugar 1 ¼ cup
• egg 3 large
• lemon 1
• olive oil ¾ cup
• milk ¾ cup
• granulated sugar 2 tsp

1. 1

   Adjust oven rack to middle position and heat oven to 350°F. Lightly grease 9 inch round cake pan . Line bottom with 6-inch parchment paper round and line sides with two 10-inch strips of parchment. Spray parchment lightly, Whisk all-purpose flour , baking powder , and salt together in bowl .
2. 2

   Using handheld electric mixer , mix 1.25 cup granulated sugar , egg , and lemon zest in bowl on low speed until combined. Increase speed to high and whip until mixture is fluffy and pale yellow, about 2 minutes . Reduce speed to medium and, with mixer running, slowly pour in olive oil . Mix until oil is fully incorporated, about 30 seconds . Add half of flour mixture and mix on low speed until incorporated, about 30 seconds . Add milk and mix until combined, about 30 seconds . Add remaining flour mixture and mix until just incorporated, about 30 seconds , scraping down bowl as needed.
3. 3

   Transfer batter to prepared pan. Sprinkle remaining 2 teaspoons granulated sugar over entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, about 30 minutes . Transfer pan to wire rack and let cool for 15 minutes . Gently invert pan onto rack; remove all parchment and reinvert. Let cake cool completely, about 1 hour . Cut into wedges and serve. (Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)