This is one of our favorite recipes to make when the Meyer lemon tree starts giving us fruit. It’s easy and the crumb is so tender and dense it’s a little like a pound cake. When I make it in a bundt pan, the sugar crust ends up underneath on the serving plate (which we love). It’s easier to portion when made in a bundt, but more impressive made in a springform with the sugar on top. Either way, it’s a delicious cake that tastes like you worked a lot harder than you did…
Olive Oil Cake
Servings: 12
Equipment
- 9" springform pan or bundt pan
- Stand mixer with whisk attachment
Ingredients
- 1¾ cups flour
- 1 tsp baking powder
- ¾ tsp table salt
- ¾ cup olive oil good quality
- ¼ tsp lemon oil
- 3 large eggs room temperature
- 1¼ cups granulated sugar
- zest of 1 lemon
- ¾ cup milk not skim
- 2 tbsp sugar
Instructions
- Preheat oven to 350°. Spray a 9" springform or bundt pan with cooking spray, or butter well.
- Whisk together flour, baking powder and salt in a small bowl. Set aside. Add lemon oil to olive oil in a measuring cup and set aside.
- In stand mixer with whisk attachment, beat eggs at medium speed until foamy. Add sugar and zest to the eggs, increase speed to high and beat 3 minutes until light and fluffy.
- Reduce speed to low and slowly pour in olive oil, streaming it down the side of the mixer bowl. Scrape down bowl and mix on medium speed until fully incorporated.
- Add half of flour mixture and beat on low-medium speed until well incorporated, about a minute. Add all of milk and mix until incorporated, about 30 seconds. Add remaining flour and mix until mostly incorporated. Scrape down bowl and mix by hand to finish fully incorporating.
- Pour batter into prepared cake pan. Sprinkle remaining 2 tbsp of sugar evenly over the surface. Bake for approximately 45 minutes, until a tester comes out clean.