Olive Oil Cake
20m prep 1h 15m cook 2h ready
One 9-inch cake; 12 to 16 servings One of our all-time favorite cakes. It is thick, golden, and rich with olive oil. It reminds us a bit of pound cake, but with an Italian twist. Preheat the oven to 350°F. Coat a 9-inch springform pan with cooking spray and line the bottom with a round of parchment paper.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ½ cup fine cornmeal (80g) or almond flour (45g)
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups (300g) sugar
- 1 ¼ cups (265g) extra-virgin olive oil
- 1 ¼ cups (300g) plain yogurt
- 3 large eggs
- Finely grated zest of 1 orange or lemon
- ½ cup (120g) orange or lemon juice
- 1 Whipped Cream (opens in new tab)
Let's Cook
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Step 1.
Whisk together in a medium bowl: 1 ½ cups (190g) all-purpose flour; ½ cup fine cornmeal (80g) or almond flour (45g); ¾ teaspoon salt; ½ teaspoon baking powder; ½ teaspoon baking soda
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Step 2.
Whisk together in a large bowl: 1 ½ cups (300g) sugar; 1 ¼ cups (265g) extra-virgin olive oil; 1 ¼ cups (300g) plain yogurt; 3 large eggs; Finely grated zest of 1 orange or lemon; ½ cup (120g) orange or lemon juice
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Step 3.
Fold the flour mixture into the olive oil mixture just until combined, and scrape the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes.
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Step 4.
Let cool in the pan on a rack for 30 minutes. Run a thin knife around the inside of the pan, and remove the pan ring. Let the cake cool completely on the pan base. Serve with: Whipped Cream
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