Lemon cake with olive oil and liqueur

A pie with a very soft crumbly texture and a bright lemon flavor. The taste of the cake combines the saltiness and hint of olive oil typical of Mediterranean cuisine.

Ingredients

• Olive oil - 310 ml
• Eggs - 3 pcs.
• Lemon liqueur - 3 tbsp. spoons
• Lemon (juice and zest) - 1 pc.
• Sugar - 300 g
• Wheat flour - 250 g
• Corn flour - 60 g
• Starch - 50 g
• Baking powder - 2 teaspoons
• Soda - 0.5 tsp
• Salt (large) - 0.5 tsp
• Vanillin - on the tip of a knife
• Butter (for greasing the mold) - 20 g
• Powdered sugar - 20 g
• Berries - for decoration (optional)

Directions

1. Prepare the ingredients.
2. Do not forget that measuring flour or starch in grams and milliliters will give significantly different values: 250 g of flour is almost two glasses with a capacity of 200 ml; 60 g of cornmeal - a little less than half of such a glass; 50 g of starch - about two full tablespoons.
3. Sift wheat and corn flour and starch into a deep bowl.
4. Add salt, vanilla, soda and baking powder.
5. Mix.
6. Remove the zest from the lemon using a fine grater (only its yellow part).
7. Squeeze juice from lemon.
8. Add lemon juice to the liqueur, mix.
9. Turn on and preheat the oven to 190 degrees.
10. Break eggs into a deep bowl, add sugar and zest.
11. Beat with a mixer at high speed for 3-5 minutes, until a white fluffy mass.
12. Then, pouring olive oil in a thin stream, continue whisking for another 2 minutes.
13. Add a third of the flour, mix the dough.
14. Add half of the liquor-juice mixture, add the next third of the flour, mix.
15. Pour in the remaining liquor with juice.
16. Pour in the remaining flour.
17. Mix the dough until smooth.
18. Grease a 23 cm diameter mold with butter and sprinkle with flour. Shake off excess flour.
19. Pour the dough into the mold. Bake the cake at 190 degrees for 35-45 minutes.
20. The finished cake can be served sprinkled with powdered sugar. Garnish with berries or whipped cream if desired.