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300 g all-purpose flour
A pinch of salt
5 g baking powder
5 g baking soda
180 g extra-virgin olive oil
3 eggs
200 g sugar
2 tablespoons grated lemon zest
120 g freshly squeezed lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon extract
200 g milk
In a bowl, mix the flour, salt, baking powder, and baking soda until combined. Set this mixture aside while preparing the wet ingredients in another bowl.
Beat the eggs, sugar, and olive oil together using a mixer until the mixture becomes smooth and slightly fluffy. Add the lemon zest, vanilla, lemon extract, and juice.
Gradually add the dry ingredients and milk to the wet mixture, alternating between them. Stir until the batter is smooth and free of lumps.
Line a 22 cm round or loaf baking pan with parchment paper. Pour the batter evenly into the prepared pan and smooth the top.
Preheat the oven to 180°C with fan setting on. Bake the cake for around 50 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan before transferring it to a rack. Optionally, sprinkle with powdered sugar before slicing and serving.
