Lemon cakes have been my father’s favorite celebration dessert since as long as I can remember. He’s loved any version of it, even ones that came from a box mix. This from-scratch recipe is so simple, you won’t need to worry about any store-bought shortcuts ever again. Plus the fresh flavors really shine through. Ironically the yellow color isn’t from lemons at all–it’s an egg-laden batter that makes a moist and rich finished product. You’ll want to eat the whole thing, fresh from the oven!
Preheat the oven to 350 F. Lightly oil and flour a bundt pan. In a small bowl, combine the milk and 1 tablespoon of the lemon juice. Set aside.
In a medium-sized mixing bowl, sift together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric hand mixer to beat together the sugar, eggs, and olive oil. Beat until the mixture is pale yellow in color. Add the remaining ⅓ cup lemon juice and vanilla and beat until combined.
In several additions, alternately add the flour mixture and the milk-lemon juice mixture to the wet ingredients, starting and ending with the flour mixture and beating well between additions. Mix until just incorporated, but don't overmix. Pour the batter into the prepared pan.
Bake for 60 minutes, or until a toothpick inserted into the center of the cake emerges clean. Allow cake to cool in the pan on a wire rack, then carefully turn out the cake onto the rack to cool completely. Dust with confectioners' sugar and serve.