Olive Oil Cake
This Olive Oil Cake is light, moist, and citrusy, with a tender crumb from olive oil and milk, like a lighter pound cake with lemon zest.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 ½ cups granulated sugar
- 1 medium lemon, zested (about 1 tablespoon lemon zest)
- 3 large eggs, room temperature
- 1 cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice, juice from 1 large lemon
- 1 cup whole milk, room temperature
- confectioners' sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F. Spray a 9-inch springform pan with baking spray, then line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the granulated sugar and lemon zest. Mix on low to combine.
- With the mixer still on low speed, add the eggs one at a time, mixing until pale and thickened, about 2-3 minutes.
- Gradually pour in the olive oil, mixing until fully incorporated.
- Add the lemon juice and whole milk. Mix on low until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Stop to scrape the sides of the bowl as needed.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Place a baking sheet underneath the springform pan to catch any drips while baking.
- Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the cake begins to brown too quickly, loosely tent it with aluminum foil after 40 minutes.
- Let the cake cool in the pan for 15-20 minutes.
- Run a knife around the edges to loosen the cake, then release the springform ring. Transfer the cake to a wire rack and let it cool completely.
- Dust with confectioners' sugar before cutting and serving.