Olive Oil Cake

olive oil cake.jpg

I have to admit something. I don’t love sweets. (I’ll pause for the shock to wear off)
I’m a savory girl through and through.

I also don’t really like cake.

But - there is a cake that I can’t resist. Olive Oil Cake. Not too sweet, the spice of olive oil with a healthy dose of citrus. It’s both light and dense, a little sweet and a little tart, it’s simple to make but makes everyone think it was complicated! I have yet to bring this to a party or serve it to guests and not be asked for the recipe - or have it become a request for the next gathering.

Ingredients

7 tablespoons unsalted butter, melted, plus more for greasing

  • 1 3/4 cups all-purpose flour, plus more for dusting

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3/4 cup extra-virgin olive oil (your favorite! Italian, Spanish, Californian!)

  • 3 tablespoons milk

  • 4 large eggs

  • 1 cup sugar

  • Juice of 1 lemon

  • Juice of 1 orange

  • Zest of 1 lemon

  • Zest of 2 orange

  • Lemon and Orange slices

You can also use your favorite citrus: Tangerine, Grapefruit, Lime…no rules!

Get Started

Preheat the oven to 350°. Butter and flour a 10-inch round springform (or really any cake pan)

  • Sift together flour, baking powder and salt.

  • In another bowl whisk the melted butter with the olive oil and milk.

  • In a stand mixer, or using a hand held mixer, beat eggs, sugar, citrus juice & zest until pale (3-4 minutes).

  • Alternate adding dry and wet ingredients, mixing thoroughly with each addition.

  • Pour the batter into the prepared pan.

  • Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan.

  • Transfer the cake to a rack and let cool before serving.

  • Top with powdered sugar and decorate with citrus slices or top with homemade strawberry jam

I hope you enjoy this one as much as I do!

-Katy

EatsKathryn McKnight