Lemon Olive Oil Cake

You will need to buy some Lemon Infused Extra Virgin Olive Oil for this insanely moist and delicious lemon cake.
​You will also need a food scale to weigh out the ingredients. If you don't have one, just put it on the same amazon order as the  Lemon Olive Oil. 
You won't be sorry.

Ingredients 

216 grams of Lemon infused extra virgin olive oil (Like this one)
300 grams granulated sugar + 2 tbsp for sprinkling onto of uncooked cake batter
3 eggs
2 tsp vanilla extract
Zest from 3 lemons
120g fresh squeezed lemon juice
250 grams all purpose flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
305 grams whole milk
2 tsp vanilla extract
powdered sugar for dusting

Directions

Start by preheating your oven to 350

Grease a 9 inch cake tin with the lemon infused olive oil and set it on top of a cookie sheet.

Whisk together the lemon zest with the sugar. Then add the lemon olive oil, eggs and lemon juice and whisk again until smooth.

In a separate bowl, whisk the flour, salt, baking powder and baking soda. 

In a third bowl, weigh our your milk and add the vanilla extract into the milk.

Make a well in the center of the flour mixture and pour in half of the oil and egg mixture and half of the the milk. Starting from the center, mix this until it's almost all combined.  Then add the remaining wet ingredients and continue mixing until all of the flour dissolves.  
Note: this batter will be quite wet so don't panic.

Pour the batter into the greased cake tin and sprinkle with 2 tbsp sugar and place in the oven for 50 minutes or until a skewer or knife comes out clean. 

Remove from oven and let cool for 20 minutes before you remove it from the tin.  

Dust with powdered sugar once it's completely cooled.

Recipe from Andy Cooks