Oilve Oil Cake

Another great recipe from the Cook’s Illustrated magazine that I got! An olive oil cake has always sounded intriguing to me. When I told my daughter that I was going to make an olive oil cake, she was very skeptical about the cake. But then she tried a bite and liked it! This is a very simple cake to throw together with just a few ingredients.

Olive Oil Cake (~from Cook’s Illustrated)
Serves 8 to 10

INGREDIENTS

1 ¾ cups (8 3/4 ounces) all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups (8 3/4 ounces) plus 2 tablespoons sugar
¼ teaspoon grated lemon zest
¾ cup extra-virgin olive oil (used Ottavio olive oil from Spain that we get from Costco!)
¾ cup milk

INSTRUCTIONS

For the best flavor, use a fresh, high-quality extra-virgin olive oil. Our favorite supermarket option is California Olive Ranch Everyday Extra Virgin Olive Oil. If your springform pan is prone to leaking, place a rimmed baking sheet on the oven floor to catch any drips. Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to three days.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder and salt together in bowl.

2. Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1¼ cups sugar and lemon zest, increase speed to high and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.

3. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over entire surface. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes (baked 44 min). Transfer pan to wire rack and let cool for 15 minutes. Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.