Lemon Olive Oil Cake Recipe
When you serve this soft, succulent, easy to make, olive oil cake no one will be able to resist taking a second and even third piece - especially if you use the best oil you can find and the freshest eggs! You could also use Mandarin Olive Oil from Etruria for a more exotic flavor, or try Bergamot Olive Oil to pair it with your earl grey tea.
Options for this recipe include using any citrus fruit in place of the orange like lime, lemon or grapefruit. Or combine two or three citrus to make a zesty treat!
1-1/2 cups extra-virgin Meyer Lemon olive oil (or regular Olive Oil)
1-1/2 cups milk
2-1/2 cups granulated sugar
Grated zest of 3 oranges, plus 1 orange, sliced, for garnish
2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
Confectioners’ sugar (powdered) or cocoa for dusting
1. Preheat an oven to 350 degrees Fahrenheit. Butter and flour a 12-inch cake pan.
2. In a large bowl, whisk together the eggs and granulated sugar until blended. Add the olive oil, milk, and orange zest and mix well. In another bowl, stir together the flour, baking powder, baking soda, and salt. Add to the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan.
3. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Remove to a wire rack to cook completely. Loosen the sides with a knife and invert onto a serving plate.
4. Dust the cake with confectioners’ sugar and cut into 12 slices. Garnish the individual servings with fresh orange slices.
Adapted from one of our truly all time favorite cookbooks,
Italian Food Artisans , Traditions and Recipes, Pamela Sheldon Johns