This amazingly simple lemon-flavored cake is made using olive oil instead of butter. The olive oil gives the cake a unique flavor and keeps the cake moist – much longer than similar cakes made with butter. It’s easy to make and perfect for any occasion.
This recipe is courtesy of Samantha Seneviratne at The New York Times.
1 cup/240mL extra-virgin olive oil, plus more for the pan
2 cups/255 grams all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 ½ cups/300 grams granulated sugar, plus about 2 tablespoons for sprinkling
3 large eggs, at room temperature
1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice
1 ¼ cups/295mL whole milk, at room temperature
While the mixer is still running, slowly add in the oil and beat until combined, another 2 minutes.
Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined.
Transfer the batter to the cake pan. Option to sprinkle the top with about 2 tablespoons sugar.
Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes.
Transfer to a rack to cool for about 20 minutes, then run a knife around the edge to help release the cake from the pan.
This cake is perfect served with whipped cream or Greek yoghurt.