Olive Oil Cake
Yes, olive oil cake! I found this recipe in the July Issue of Food and Wine, 2013 from Anne Quatrano. I've made a couple of substitutions. It is delicious!! Cake can be stored at room temp for 3 days.
- 7 tbs unsalted butter, melted plus more for greasing
- 1 3/4 cups cake flour (or all-purpose), plus more for dusting
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 c evoo
- 3 tbs 2% milk, room temp
- 4 eggs, room temp
- 1 c sugar
- finely grated zest of 2 lemons
Preparation time 20mins
Cooking time 80mins
Preheat ovent to 350 degrees. Butter and flour 10" round cake pan.
Into medium bowl, sift together flour, baking powder, and salt.
In another bowl, whisk melted butter with evoo and milk.
In large bowl, beat eggs with sugar and zest with handheld mixer until pale and thickened, about 3 mins.
Alternately beat in dry and wet ingredients, starting and ending with the dry ingredients. Pour batter into prepared pan. Bake for about 30 minutes, until cake is golden brown and the side pulls away from the pan.
Transfer the cake to a rack and let cool before serving.