By The recipe Sunday was citrus olive oil cake — a tender Italian-style cake with olive oil instead of butter, plus the zest of an orange and a lemon.
The recipe is below.
Citrus Olive Oil Cake
Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 10
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1 cup granulated sugar
- 3/4 cup good-quality extra-virgin olive oil
- 3/4 cup whole milk
- 1 tablespoon fresh lemon zest (about 2 lemons)
- 1 tablespoon fresh orange zest (about 1 orange)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven. Heat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Beat eggs and sugar. In a large bowl, whisk the eggs and granulated sugar together vigorously for about 2 minutes, until the mixture is pale and slightly thickened.
- Add wet ingredients. Whisk in the olive oil, milk, lemon zest, orange zest, lemon juice, and vanilla extract until well combined.
- Combine. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined — a few small streaks of flour are fine. Do not overmix.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 40—45 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Cool. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Nutrition (per serving)
Calories: 310 | Protein: 4g | Fat: 17g | Carbs: 36g | Fiber: 1g | Sodium: 180mg