Italian Lemon Olive Oil Cake

Ingredients:

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1 1/2 cups extra virgin olive oil
• 1 1/2 cups whole milk
• Zest of 2 lemons
• Juice of 1 lemon
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons lemon juice

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a bundt cake pan.
2. Mix Dry Ingredients:
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients:
   • In another bowl, beat the eggs. Add in the olive oil, milk, lemon zest, lemon juice, and vanilla extract. Mix well.
4. Combine Wet and Dry Ingredients:
   • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. 
   
   Bake:
   • Pour the batter into the prepared bundt pan.
   • Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
6. Cool:
   • Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Glaze:
   • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
8. Glaze the Cake:
   • Once the cake is completely cooled, drizzle the glaze over the top.
9. 
   
   Serve:
   • Slice and serve the moist Italian lemon olive oil cake.

This cake is wonderfully moist, with a perfect balance of sweetness and citrus flavor. It's a delightful treat for any occasion