My olive oil cake has a pleasant olive oil flavor bolstered by fresh citrus. It's a light and beautifully tender cake that's perfect for snacking! Recipe includes a how-to video!
2Tablespoons(25g)coarse granulated sugarmay sub regular granulated sugar for sprinkling
Instructions
Preheat oven to 325F (160C). If your springform pan is not non-stick, lightly spray sides and bottom with baking spray.
Crack eggs, separating the egg yolks into a large mixing bowl and the egg whites into a clean, dry medium-sized mixing bowl.
4 large eggs
To the large bowl with the egg yolks, add sugar, olive oil, and lemon zest. Use an electric mixer (or stand mixer) to beat on medium-high speed for 1-2 minutes, batter should be uniform and well-combined.
1 ¾ cups granulated sugar, ⅔ cup (157ml) extra virgin olive oil, 2 Tablespoons lemon zest
With mixer on low-speed, gradually stir in milk and lemon juice until combined.
½ cup whole milk, 2 Tablespoons lemon juice
In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon table salt
Use a spatula to gradually fold the dry ingredients into the egg yolk mixture, until combined.
Use an electric mixer (with clean, dry beaters) to beat your egg whites to stiff peaks. Set aside.
Use your spatula to gently fold the egg whites into the batter until completely combined (do not over-mix).
Pour batter evenly into 9” springform pan. Sprinkle all over with coarse sugar.
2 Tablespoons coarse granulated sugar
Place springform pan on a foil-lined baking sheet and transfer to center rack of 325F (160C) oven. Bake for 55-65 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
Allow cake to cool completely before removing the ring from the springform pan and slicing and serving,
Video
Notes
Storing
Store in an airtight container at room temperature for up to 5 days. This cake also may be tightly wrapped and frozen for up to several months.