Description
A straightforward recipe for a moist olive oil cake.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup extra virgin olive oil
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 2 minutes.
- Slowly whisk in the olive oil until combined.
- Whisk in the milk, vanilla extract, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Dust the cooled cake with powdered sugar before serving for a simple finish.
- You can substitute the lemon zest with orange zest if you prefer a different citrus flavor.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25
- Sodium: 200
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
- Cholesterol: 65