Lemon Cake

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Looking for a tasty treat to try? Give this Lemon Cake a go and let us know what you think in the comments below.

1 ⅓ cups Pompeian Light Taste Olive Oilplus additional for oiling pan
2 cups Flour
1 cup Sugar
¾ cup Brown Sugar
1 ½ tsp kosher salt
½ tsp baking soda
½ tsp baking powder
1 ¼ cups whole milk
3 Eggs
1 ½ tbsp grated lemon zest plus additional for garnish (optional) ¼ cup Fresh Lemon Juice
(optional) ¼ cup limoncello powdered sugar, for garnish
(optional) dried sweetened lemon rings, for garnish

  1. Heat oven to 350 F. Oil 8-by-12-by-2-inch pan with olive oil and line bottom with parchment paper.
  2. In bowl, whisk flour, sugars, salt, baking soda and powder. In another bowl, whisk 1 1/3 cups olive oil, milk, eggs, lemon zest, juice and limoncello. Add dry ingredients; whisk until just combined.
  3. Pour batter into prepared pan and bake 60-75 minutes until top is golden and cake tester comes out clean. Transfer cake to rack and let cool 30 minutes.
  4. Run knife around edge of pan, invert cake onto rack and let cool completely, 2 hours.
  5. Sprinkle with powdered sugar, lemon zest and lemon rings right before serving, if desired.