LEMON OLIVE OIL CAKE
I had this lemon olive oil cake for the first time in Italy, and was blown away by the simplicity and sheer goodness. The cake is great on it's own, but the cool ricotta cream and warm blueberry compote take it to the next level. This is delicious, and one of my favorite desserts! 🍋 LEMON OLIVE OIL CAKE Ingredients 1 1/2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 cup sugar 1 TBL. lemon zest 3 large eggs 1/2 cup extra virgin olive oil 1/4 cup (1/2 stick) unsalted butter (melted and cooled) 1/4 cup lemon juice 1 cup buttermilk Powdered sugar, for dusting Directions Preheat oven to 350 degrees. Grease well a 9 inch round pan. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, mix sugar and lemon zest until combined. Add eggs and whisk well to combine. Whisk in oil and melted butter. Add lemon juice and buttermilk. Whisk until combined. Add mixture to flour mixture and fold with a rubber spat...
