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STIR: In a large mixing bowl, whisk the olive oil, sugar, eggs, vanilla, lemon juice and milk. When combined, stir in the lemon zest, baking powder, salt, nutmeg, and cinnamon. Fold in the flour until *just* combined. If you overmix, the pound cake will come out tough.
Directions. Squeeze enough of the lemons to measure 1/2 cup juice. Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes.
This olive oil pound cake will stay super moist for days and is light in texture. Not at all dense the way you expect an olive oil pound cake to be. lemon juice and lemon zest
I wanted to create an Italian Lemon Cake using olive oil, reminiscent of the Tuscany countryside. The result was a melt-in-your-mouth lemon cake that was not only super tender, fluffy, and moist but had a heavenly fresh lemon flavor as well. This Italian Lemon Olive Oil Cake is the perfect lemon cake. The frosting can make or break a cake.
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