Serves: 8
Total Calories: 263
1 Place the rack in the lowest third of the oven. Preheat oven to 350°F. Grease a 9-inch springform pan.
2 In a large bowl, sift together the flour, baking powder, and salt.
3 Break the eggs into a large electric mixer bowl. Beat on medium speed until thick and pale yellow, about 5 minutes. Slowly add in the sugar and beat 3 minutes more. Slowly add the oil. Beat one minute more. Add the vanilla and lemon zest.
4 With a rubber spatula, fold in the dry ingredients in three additions, alternating with the lemon juice in two additions.
5 Scrape the batter into the prepared pan. Bake 35 to 40 minutes or until the cake is golden brown and springs back when pressed in the center.
6 Turn the pan upside down on a wire rack. Let cool completely. Run a knife around the outside rim and remove it. Serve immediately, or cover with an overturned bowl and store at room temperature up to 2 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Olive-Oil Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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