Olive Oil Cake
About
Olive Oil Cake Recipe by Stella Parks
Tools
- 8x3” anodized alu cake pan
- parchment
Ingredients
- 5 1/4 ounces white sugar (~ 3/4 cup; 150 g), plain or lightly toasted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon (1 g) kosher salt
- 2 teaspoons freshly grated lemon zest
- 5 1/4 ounces best-quality extra-virgin olive oil (~ 3/4 cup; 150 g)
- 4 ounces cultured low-fat buttermilk or kefir (~ 1/2 cup; 110 g)
- 1 large egg (about 1 3/4 ounces; 50 g), straight from the fridge
- 5 3/4 ounces (~ 1 1/4 cups, spooned; 165 g) cake flour
- powdered sugar for garnish
Cook
- Oven rack: lower-middle position
- Preheat oven 350°F
- Line an 8- by 3-inch anodized aluminum cake pan with parchment
- Whisk sugar, baking baking soda, baking powder, and salt together in a medium bowl for ~1min.
- Add lemon zest, olive oil, buttermilk, and egg until batter looks smooth and well emulsified.
- Sift in cake flour and whisk just until well-combined.
- Scrape into prepared pan.
- Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 33 minutes. (A toothpick inserted into the center should come away with a few crumbs still attached.)
- Cool cake directly in pan about 10 minutes.
- Run a butter knife around the edges to loosen.
Serve
Serve warm or at room temperature, with a sprinkling of powdered sugar or with fresh fruit, nuts, and other accompaniments as desired.