epicurious5.0
Super Lemony Olive Oil Cake
When life gives you lemons, make Mina Stone's irresistibly moist and zesty olive oil cake.
👥 10 Servings👤 Mina Stone📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°. Lightly oil pan with a pastry brush. Line bottom with a parchment paper round and brush parchment with oil. Whisk eggs, 1½ cups oil, and 1¼ cups sugar in a medium bowl until smooth. Add milk, vanilla, and zest and juice of 2 lemons and whisk to combine.
large eggs3(250 g) all-purpose flour2 cups¼ cups (250 g) plus 1 Tbsp. granulated sugar1¼ cups whole milk1
2
Whisk flour, salt, baking powder, and baking soda in a large bowl to combine. Make a well in the center and gradually pour egg mixture into well. Whisk, using circular motions to slowly incorporate egg mixture, until batter is mostly smooth (some lumps are okay). Scrape batter into prepared pan and smooth surface. Sprinkle remaining 1 Tbsp. sugar over.
3
Bake cake until top is golden brown and a tester inserted into the center comes out clean, about ⏱️ 50 minutes. Transfer pan to a wire rack and let cake cool before unmolding.
4
Just before serving, dust cake with powdered sugar and top with more lemon zest if you have it. Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
(250 g) all-purpose flour2 cupsPowdered sugar (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...