"This is a fantastic cake! Don't even bother making it with bottled lemon juice, you can also add in a couple tablespoons of lemon zest. Plan ahead the baked cake must sit out covered with a cake pan lid for 24 hours before serving. This cake will also work well using 1 1/2 cups or fresh-squeezed orange juice"

Original is 12 servings

Metric US

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Step by Step Method

Step 1

Preheat oven to 350 degrees F. Position a rack in the middle of the oven, Coat a 12-cup Bundt or tube pan with cooking spray and set aside (I use my Pan Release recipe, posted here on this site).

Step 2

In a large bowl combine the flour, baking powder, salt (and if using, the lemon zest) set aside.

Step 3

In a bowl using an electric mixer beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating on medium speed until thick and pale yellow, about 5 minutes (no less than 3 minutes, 5 is even better!) alternate adding the flour mixture and olive oil, starting and ending with the flour. Add in the diet Sprite or water and lemon juice. Beat until combined (about 1 to 1/2 minutes).

Step 4

Pour the batter into the prepared pan and bake, about 1 1/4 hours, or until cake tests done. If the top is browning too much as the cake bakes cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.

Step 5

Remove the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar.