Lemon Olive Oil Cake

lemonoliveoilcake This lemon olive oil cake is moist and tender with a surprisingly bright lemon flavour.

1 cup extra-virgin olive oil
3 large eggs
1½ cups Monk Fruit Sweetener with Erythritol (Granular) + 2 Tbsp. for sprinkling the top
2 tsp pure vanilla extract
½ cup lemon juice, freshly squeezed
3 lemons, freshly zested
1 tsp. sea salt
½ tsp baking powder
½ tsp baking soda
2 cups all-purpose flour, unbleached
1 cup whole milk
Monk Fruit Sweetener with Erythritol (Powdered), for dusting

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Prepare a 9" springform pan by greasing the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks.

In a large mixing bowl, whisk together the olive oil, eggs, and sugar.

Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.

Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.

Pour the batter into the springform pan. Sprinkle 2 Tbsp. of granulated sugar evenly over the top.

Bake for 50-55 minutes. The cake should be risen and starting to turn a bit golden brown on the top. Note: ovens vary greatly and you may need to bake your cake longer to get it done in the center. I recommend laying a loose piece of foil over the top of your cake if yours seems to be getting very brown towards the end of cooking.

Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.

When cool, dust the top with powdered sugar, if desired.

Makes 12 servings.