Ingredients
Scale
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- Zest of 2 lemons
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line an 8 x 8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the eggs and sugar until pale and thickened. Add the oil, milk, lemon zest, lemon juice, and vanilla extract; stir until combined.
- Sift the flour, baking powder, and salt into the bowl. Gently fold the dry ingredients into the wet mixture until the batter is smooth.
- Pour the batter into the prepared pan and bake for 28–32 minutes, or until the top is lightly golden and a toothpick comes out clean.
- Let the cake cool completely before dusting with powdered sugar and cutting into squares.
- Serve warm or chilled, optionally with whipped cream or berries.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg