Lemon Olive Oil Cake | Buttermilk by Sam

Prep Time 20

Cook Time 35

Servings 9" round cake

Zest of 3-4 lemons organic or washed and rubbed to remove the wax
200 g or 1 cup fine granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon fine sea salt
2 large eggs at room temperature
145 g or ⅔ cup olive oil use an oil you like the taste of, it comes through in the cake!
225 g or 1 ¾ cups cake flour if using cups fluff the flour in it’s container then sprinkle it over the measuring cup and level the cup
¾ teaspoon baking powder
¼ tsp baking soda
195 g or ¾ cups kefir or buttermilk
60 g or ¼ cup freshly squeezed lemon juice

Preheat the oven to 350 F. Grease and flour an 8 inch round cake pan that is 3 inches high.
Set the sugar in a large bowl and zest the lemons over it. Rub the zest into the sugar with your fingers until it’s all worked in and the sugar is fragrant with the lemon oil.
Crack the eggs into the sugar and use a hand mixer or a stand mixer to beat until light and fluffy, the color will change to very pale. Add the vanilla and salt as it beats.
Once its pale, keep the mixer on and slowly pour in the olive oil. Beat until fully combined.
Over the batter, sift in the cake flour. Add the baking powder and soda. Turn the mixer on and beat - once half of the flour is combined into the batter, keep the mixer on and slowly pour in the buttermilk and then the lemon juice. Stop as soon as all the ingredients are combined.
Pour the batter into the prepared pan. Bake for 30-40 minutes, until a cake tester comes out clean.

In a small pot, set the sugar and lemon juice over medium heat. Once the sugar has fully dissolved, take it off the heat.
With the cake still in the pan, use a cake tester or a skewer and poke holes all over the cake. Pour the soak all over, ensuring to get an even coat everywhere (much of it will run over to the sides so focus on getting enough in the center). Let the cake cool then serve.
Store leftovers in an airtight container. Cake will keep for 2-3 days and stays nicely moist.