Garlic Infused Olive Oil Cake with Lemon Glaze

Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, whisk together eggs and granulated sugar until light and slightly fluffy.

Slowly drizzle in olive oil, whisking continuously until well combined.

Add milk, minced garlic, and lemon zest to the wet ingredients and whisk until just combined.

Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix.

Pour batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

While the cake is cooling, prepare the lemon glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze, or more powdered sugar for a thicker glaze.

Once the cake is completely cool, drizzle the lemon glaze evenly over the top.