Olive Oil Cake

2 c all-purpose flour

2 tsp. baking powder

1 tsp. salt

1 1/4 c granulated sugar

2 tsp. grated lemon zest, plus 2 Tbsp. fresh juice, divided

1 c extra-virgin olive oil

3/4 c whole buttermilk, at room temperature

3 large eggs, at room temperature

1 tsp. vanilla extract

Powdered sugar, for topping 

------------------------------------------------------

Preheat oven to 325°F. Grease a 9-inch round cake pan (with 2-inch-tall sides) with cooking spray; line bottom with parchment.

 Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

 Place granulated sugar and lemon zest in a large bowl, and rub zest and sugar between your fingers to release oils from zest.

 Whisk in olive oil, buttermilk, eggs, vanilla, and lemon juice until smooth.

 Whisk in flour mixture until combined.

 Transfer batter to prepared pan.

 Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes.

 Let cool in pan for 15 minutes; remove from pan, and transfer to a wire rack to cool completely, about 2 hours. Dust with powdered sugar, as desired, just before serving.