Olive Oil Cake
Olive Oil Cake is a classic recipe that is as impressive as it is foolproof. Made with high quality olive oil, along with zesty lemon, a touch of sugar, and other pantry staples, this cake is simple and satisfying.
Servings 6
Ingredients
- 1 Cup 2% or Whole Milk at room temperature
- 3/4 Cup Olive Oil
- 3 Large Eggs at room temperature
- 2 Tablespoons Lemon Juice freshly squeezed
- 1 Tablespoon Lemon Zest
- 2 Cups All Purpose Flour
- 1 Cup Granulated Sugar
- 1 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- Powdered Sugar for dusting
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9-inch round cake pan or an 8x8 inch square pan and set aside.
- In a large mixing bowl, whisk the milk, olive oil, eggs, lemon juice and lemon zest together until fully combined.
- In a separate mixing bowl, combine the flour, sugar, baking powder and salt.
- Slowly fold the dry ingredients into the wet ingredients just until incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake the cake in the preheated oven for 40-45 minutes, or until the edges are golden and a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool completely.
- Use a knife to loosen the edges of the cake from the pan, then turn it out onto a wire rack to cool completely.
- Dust with powdered sugar before slicing and serving.