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Olive Oil Cake
This olive oil cake is a moist, delicately flavored dessert that's as easy to make as it is delightful to eat. A testament to the beauty of minimalist ingredients coming together in perfect harmony!
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup (180 ml) extra-virgin olive oil
- 3/4 cup (180 ml) whole milk
- Zest of 1 lemon, about 1 tablespoon
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- confectioners' sugar, for dusting
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Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the eggs in a large bowl with an electric mixer on high speed until frothy. Gradually add the sugar and continue beating until pale and thick, about 3 minutes.
- Slowly blend in the olive oil. Then mix in the milk, lemon zest, lemon juice, and vanilla extract until well combined.
- Fold in the dry ingredients gradually, mixing just until combined. Be careful not to over-mix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Dust the top of the cake with confectioners' sugar before serving.
Notes
- Store in an airtight container at room temperature up to 3 days.
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