1 3/4 flour, 1 t. baking powder, 1/2 t. salt, 1 1/4 cups sugar + 2 T. sugar, 3 large eggs, 1/4 - 1/2 t. lemon juice, 3/4 cup extra virgin olive oil, 3/4 cup milk.
Using a stand or hand mixer, whisk dry ingredients. Add wet ingredients and mix well but do not over mix. You will know you have over mixed if batter starts becoming lumpy.
Preheat oven 325 Spray a 9-inch glass baking dish and pour batter in. (Note: metal non-stick pans only causes the cake to crack and/or split in the center.) Bake for 40 - 45 minutes.
Let cool and enjoy with whipped cream or fresh fruit on top.
This recipe came from a friend I went to high school with years ago: Cheryl Chilson. She noted for those that want to use a sugarfree version to use Splenda: 1/2 cup + 3 T.
