Olive Oil Cake

Name: Olive Oil Cake
Total time: 60 min
Yield: 9
Ingredients: 1 fl oz cup/240 good-quality extra-virgin olive oil, plus more for the pan; 2 gal cups/255 all-purpose flour, plus more for the pan; 1 tsp kosher salt; 1 tsp baking powder; 3 large eggs, at room temperature; 3 Tbsp freshly grated lemon zest plus fresh lemon juice; 1/4 tsp baking soda; 1 1/4 fl oz cups/295 whole milk, at room temperature; 3 1/2 Tbsp cups/300 granulated sugar, plu about for sprinkling

1 hr(s) 0 mins

Total time

9

Serving

9

Ingredients

Enable cook mode

Ingredients

fl ozcup/240 good-quality extra-virgin olive oil, plus more for the pan

galcups/255 all-purpose flour, plus more for the pan

tspkosher salt

tspbaking powder

large eggs, at room temperature

Tbspfreshly grated lemon zest plus fresh lemon juice

¹⁄₄

tspbaking soda

1¹⁄₄

fl ozcups/295 whole milk, at room temperature

3¹⁄₂

Tbspcups/300 granulated sugar, plu about for sprinkling

Directions

Step 1

Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.

Step 2

In a large bowl, whisk together the flour, salt, baking powder and baking soda.

2 more steps — sign up to see the rest

To view this recipe and access thousands of others, sign up for free or, log in