Lemon Olive Oil Cake

Published 5:45 am Monday, February 28, 2022

Olive oil cake is known for its depth of flavor and subtle sweetness. At Liberty Market, it is an ideal canvas for showcasing the organic lemons it sources from Agritopia Farm.

Since olive oil is as significant an ingredient as the lemons in this recipe, it’s recommended that you choose a fruity varietal, like Arbequina, rather than a more peppery option. Serve with fresh fruit or a dollop of whipped cream.

Lemon Olive Oil Cake

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 3 large eggs
• 1 1/4 cups plus 3 Tbsp sugar
• 1/4 tsp grated lemon zest
• 3/4 cup extra-virgin olive oil
• 3/4 cup milk

Preheat oven to 350°F and grease a 9-inch spring form pan.

Whisk together flour, baking powder and salt. In a mixer, whisk eggs until slightly foamy then add 1/4 cups sugar and lemon zest. Whisk until mixture is pale yellow and fluffy. Slowly drizzle in the olive oil until fully incorporated. Alternate adding flour mixture and milk until just incorporated, scraping down bowl as needed.

Pour batter into prepared pan and sprinkle remaining 3 tablespoons sugar on top. Bake until a deep golden brown and a toothpick interested into the center comes out clean; roughly 40 to 45 minutes.

Place pan on a wire rack and let cool for 15 minutes, then remove sides of pan and let cool completely. Cut into wedges and serve.