Description
A bright and soft cake made with olive oil and lemon, perfect for snacks and small parties.
Ingredients
- ¾ cup extra virgin olive oil
- 2 large eggs
- 2 lemons, zested
- 1 ¼ cups granulated sugar
- 2/3 cup whole milk
- ¼ cup lemon juice (about 2 lemons)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350°F for non-convection ovens. Spray a 9-inch cake pan and line it with parchment paper.
- Zest the lemons into the sugar. Rub the zest into the sugar to free the oils. Let it sit while you measure the rest.
- Measure the flour, baking powder, baking soda, and salt into a bowl. Whisk them and set aside.
- Crack the eggs into a large bowl and whisk to break them. While you whisk, pour in the olive oil slowly. Whisk until mixed and smooth.
- Add the sugared zest and whisk until mixed. Add the lemon juice and the milk and mix.
- Add the flour mix to the bowl and whisk until mostly smooth. Stop when a few small lumps remain. Do not over-whisk.
- Pour the batter into the pan. Bake for 30–45 minutes. The cake is done when it is gold and springs back when you press the center. A cake tester should come out clean.
- Keep the oven closed for 30 minutes. This cake is very moist and needs time to set.
- Let the cake cool in the pan. Turn it out when it is cool and place it on a rack or stand.
Notes
Use good extra virgin olive oil for the best taste. Wrap the cake in plastic or put it in an airtight box at room temp for 2–3 days. Freeze slices in a sealed bag for up to one month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian