OLIVE OIL CAKE

 If you're looking for a rich and tender cake to top off a meal that's on the light side.  This olive oil cake is the answer.  I had been intrigued for many years when I ran across an olive oil cake recipe while searching for desserts.....but, it just didn't sound right to me.  I finally made it past my fear of the unknown and gave it a try......

I have to tell you....I'm a huge fan!  So yummy, with a crispy sugar top and a super moist interior.  You can't go wrong with this one.  I've made it twice now and I will tell you, I much preferred my 9" springform pan to just a regular cake pan.  Main reason, there's a lot of batter and my springform pan can hold it all (I'll spare you the details of the cake pan that didn't hold it all). 

The other gem about this cake, is how easily it all comes together.  Prep time is all of about 15 minutes. 

INGREDIENTS:

2 cups all purpose flour

1 tsp. salt

1 tsp. baking powder

¼ tsp. baking soda

1 ½ cups plus 2 Tbsp. granulated sugar (divided)

3 large eggs (room temp)

1 cup extra virgin olive oil

1 ¼ cups whole milk

1 Tbsp. fresh lemon zest

2 Tbsp. fresh lemon juice.

DIRECTIONS:

Preheat the oven to 375 degrees.  Lightly oil a 9 inch springform cake pan using olive oil and dust with flour.  Line the bottom with a round parchment.

In a medium bowl, whisk together the flour, salt, baking powder and baking soda.

In a large mixing bowl or the bowl of a stand mixer beat together 1 ½ cups sugar and eggs on high speed using the paddle attachment.  Beat until light and fluffy, about 1 minute.  With the mixer on low, gradually stream in the olive oil.  Beat in the milk, zest, and lemon juice on low until well combined.  With the mixer on low speed gradually add the flour mixture, beating until just combined.  Pour into the prepared pan, and spread the top into an even layer using a small spatula.  Sprinkle with the remaining 2 tsp. of sugar.  

Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean.  Let the cake cool in the pan on a wire rack for 20 minutes.   Remove the cake from the pan by inverting onto another flat surface.  Remove and discard the parchment and flip again onto your serving platter. 

Enjoy!

Recipe c/o:  www.preppykitchen.com