Adaptation Of Maialino’S Olive Oil Cake

• 250 grams all-purpose flour
• 350 grams sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups extra-virgin olive oil
• 1 1/4 cups whole milk
• 3 large eggs
• 1 1/2 tablespoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup lemoncello

1. Preheat the oven to 350u0b0 F. Spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (My pan was exactly 2 inches and didn't rise as much as the original cake did, if yours is 2 inches or smaller use two cake pans, begin to check for doneness around 30 minutes).
2. In a bowl, whisk the dry ingredients; flour, sugar, salt, baking soda and powder. In another bowl whisk the wet ingredients; olive oil, milk, eggs, lemon zest, lemon juice and lemoncello.
3. Add the dry ingredients to the wet ingredients; whisk until just combined, being sure to mix any flour lumps.
4. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and crispy and a tester comes out clean. (Mine needed an additional 5 minutes) Transfer to a rack and let cool for 30 minutes.
5. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely.
6. Optional: top with berries, sauces, preserves. I opted for some strawberries, a great combo.

flour, sugar, salt, baking soda, baking powder, extravirgin olive oil, milk, eggs, lemon zest, lemon juice, lemoncello

Taken from food52.com/recipes/81110-adaptation-of-maialino-s-olive-oil-cake (may not work)