Olive Oil Cake
1 tbsp butter, softened
10 oz | 2 cups all-purpose flour, or cake flour, plus extra for dusting
5 large eggs, at room temperature
11 oz | 1-1/4 cups sugar
1 lemon, zest only
8 oz | 1 cup extra-virgin olive oil
1 1/4 tsp baking powder
1/2 tsp fine salt
Preheat the oven to 325°F.
Butter a 10" bundt pan with softened butter. Dust the insides with some flour, tipping out any excess.
Beat together the eggs, sugar and lemon zest in a large mixing bowl until smooth, about 3 minutes.
Slowly beat in the extra-virgin olive oil in a slow, steady stream until fully incorporated.
Combine the flour, baking powder and salt in a separate mixing bowl. Fold the flour mixture into the egg mixture in three additions until the batter is smooth.
Spoon the batter into the prepared pan, tapping it a few times on a flat surface to help settle it.
Bake for about 1 hour until risen and dry to the touch on top; a toothpick should come out clean from its center.
Remove from the oven and to a cooling rack. Let cool before turning out and serving.
Tags: cake, olive oil, italian, italian cooking, baking, sweets (1)
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