Lemon Olive Oil Cake
10 portions
60mUsing olive oil in place of butter brings a lovely floral and rich flavor to the table! This cake is so moist it doesn't even need any frosting.
What you will need
1 3/4 cups AP Flour
1 tsp Baking Powder
1/2 tsp Salt
3 Eggs
1 1/4 cup Sugar
1 Tbsp Lemon Zest
3/4 cup Olive Oil
3/4 cup Whole Milk
CAKE TOPPING
1/4 cup Sugar
(Nutritional facts 232 calories, 12.69 g fat, 23.69 g carbohydrates, 6.87 g protein, 272 mg cholesterol, 244 mg sodium)How to cook
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Gather and portion ingredients. Ideally, your eggs should be at room temperature.
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Set oven to 350 °F
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Line an 8 or 9 inch springform pan with parchment paper and coat the edges with cooking spray or olive oil. Fold the parchment into a triangle and then cut to fit the size of the pan.
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Add baking powder and salt to the flour and whisk to combine.
7
Add the lemon zest to granulated sugar and pinch together to infuse the sugar with the lemon oils.
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Crack the eggs into the base of a stand mixer and whip them up. Add the sugar and lemon zest and mix them together.
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With the mixer running, slowly stream the olive oil into the bowl to emulsify it with the other ingredients.
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Add half of the flour, mix to combine, and then add all of the milk.
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Once the milk is incorporated, add the rest of the flour and mix until just combined.
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Add the cake batter to the prepared springform pan.
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Sprinkle the sugar into a thin layer accross the top of the batter.
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Bake the cake in the center of the oven set to 350°F for about 40 minutes or until golden brown and crackled on top.
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When the cake comes out of the oven, gently run a knife around the edge of the cake to help release it from the pan.
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Let the cake cool for about 30 minutes and then release the cake from the pan and slide off of the parchement paper. The cake will stay fresh in an air tight wrap or container for about 3 days.
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