The Quiet Comfort of a Simple Olive Oil Cake: Embracing the Mediterranean Sunshine
Chicken thighs, Brussels sprouts, cherry tomatoes and packaged gnocchi are all roasted on the same sheet pan for a complete meal that couldn't be easier to make.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup olive oil (extra virgin recommended)
- ¾ cup buttermilk (or milk with 1 tablespoon lemon juice)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together sugar and eggs until light and fluffy.
- Gradually whisk in olive oil, then buttermilk, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Using a good quality extra virgin olive oil is key to the flavor of this cake.
- Don’t overmix the batter, as this can result in a tough cake.
- For a glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons lemon juice. Drizzle over the cooled cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.