Greek Lemon Olive Oil Cake

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.