Olive Oil Cake
User Reviews
5
Olive Oil Cake
Description
This cake begins by separating eggs, whipping yolks with sugar, olive oil, and lemon zest, then incorporating milk and lemon juice. Dry ingredients including flour, baking powder, baking soda, and salt are folded in gently. Egg whites beaten to stiff peaks are folded last to aerate the batter. The cake is baked in a 9-inch springform pan at 325°F until done.
The resulting cake has a moist crumb with a citrus brightness from lemon that balances the richness of the olive oil. The coarse sugar topping provides slight texture contrast. This cake can be served for dessert or tea time.
Stored in an airtight container at room temperature, it keeps fresh for up to five days. It also freezes well when tightly wrapped for longer storage.
Ingredients
- 4 egg yolks and whites divided (room temperature preferred, large
- 1 ¾ cups granulated sugar
- ⅔ cup (157ml) extra virgin olive oil
- 2 Tablespoons lemon zest
- ½ cup milk whole
- 2 Tablespoons lemon juice
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 2 Tablespoons sugar may sub regular granulated sugar for sprinkling, coarse granulated
Instructions
- Preheat oven to 325F (160C). If your springform pan is not non-stick, lightly spray sides and bottom with baking spray.
- Crack eggs, separating the egg yolks into a large mixing bowl and the egg whites into a clean, dry medium-sized mixing bowl.
- To the large bowl with the egg yolks, add sugar, olive oil, and lemon zest. Use an electric mixer (or stand mixer) to beat on medium-high speed for 1-2 minutes, batter should be uniform and well-combined.
- With mixer on low-speed, gradually stir in milk and lemon juice until combined.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Use a spatula to gradually fold the dry ingredients into the egg yolk mixture, until combined.
- Use an electric mixer (with clean, dry beaters) to beat your egg whites to stiff peaks. Set aside.
- Use your spatula to gently fold the egg whites into the batter until completely combined (do not over-mix).
- Pour batter evenly into 9” springform pan. Sprinkle all over with coarse sugar.
- Place springform pan on a foil-lined baking sheet and transfer to center rack of 325F (160C) oven. Bake for 55-65 minutes, or until a wooden skewer inserted in the center comes out clean or with a few moist crumbs.
- Allow cake to cool completely before removing the ring from the springform pan and slicing and serving,
Notes
- Store the cake in an airtight container at room temperature for up to 5 days to maintain freshness.
- This cake freezes well when tightly wrapped and can be stored for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 330kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 56mg | 19% |
| Sodium | 230mg | 10% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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