Olive (Oil lemon cake) my love

Disclaimer: this is not what my cake looked like. i ate it before i could take a photo. this does look better than mine, but probably doesn’t taste as good

 
 

Olive Oil Lemon cake

EQUIPMENT

  • 9" springform pan (honestly did not know what this was before this recipe)

INGREDIENTS

  • 1 cup olive oil , see notes in the post about choosing an olive oil for this recipe) - feels like a lot of olive oil - it is - but definitely worth it

  • 3 large eggs

  • 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top - GET THA T SPRINKLE

  • 2 tsp vanilla extract

  • 1/2 cup lemon juice

  • zest from 3 lemons

  • 1 tsp salt

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 2 cups all purpose flour

  • 1 cup whole milk*

  • powdered sugar for dusting, optional

INSTRUCTIONS

  • Preheat oven to 350F. Greast the bottom and the sides well, and lining the bottom with a circle of parchment paper. Wrap the outside with foil to prevent leaks. Wrapping is important, you can wrap and rap, but I had to take the cake out after 10 minutes to put tinfoil around the bottom because it kept dripping and burning in the oven.

  • In a large mixing bowl, whisk together the olive oil (1 cup), eggs (3), and sugar (1.5 cups).

  • Add the vanilla, lemon zest and lemon juice. Whisk briefly to combine.

  • Sift together the salt, baking powder, baking soda, and flour. Alternating with the milk, add the dry ingredients to the wet ingredients in a couple of batches. Try not to over-mix at this stage, you just want to combine everything until no streaks of dry flour remain.

  • Pour the batter into the springform pan. Sprinkle 2 tbsp of granulated sugar evenly over the top.

  • Bake for 50-55 minutes

  • Remove from the oven and allow to cool for about 10 minutes in the pan. Then gently remove the cake from the springform pan and allow to cool completely on a baking rack.

  • When cool, dust the top with powdered sugar, if desired.

  • I also added fresh raspberries

 
 
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