Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • Zest of 2 medium lemons
  • 3 large eggs, at room temperature
  • ½ cup extra virgin olive oil
  • ½ cup buttermilk
  • 1 teaspoon pure vanilla extract
  • Juice of 2 medium lemons (about ¼ cup)
  • 1 cup powdered sugar (for glaze)
  • 2-3 tablespoons lemon juice (for glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease the cake pan with olive oil or butter and line the bottom with parchment paper.
  3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In another large bowl, mix granulated sugar and lemon zest until fragrant.
  5. Beat in the eggs, followed by the olive oil, buttermilk, vanilla extract, and lemon juice until combined.
  6. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.