Lemon Olive Oil Cake

Ingredients 

Cake

1 cup all-purpose flour (120g)

1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
3/4 cups plus sugar (150 g) 
2 large eggs at room temperature
1/2 cup extra-virgin olive oil (120 ml, 100 g)
1/2 + 1/8 cup whole milk (150 ml, 155 g)
1-1/2 teaspoons fresh lemon zest (3g)
1 tablespoon fresh lemon juice (15ml)

1 tablespoon sugar, for sprinkling

Garnish

Pistachios

Orange segments, peeled

Dry cherries

 

Directions

Preheat the oven to 375°F. Lightly oil a 9-inch round cake pan using olive oil and dust with flour. Line the bottom with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 3/4 cups sugar and eggs using on high speed, until light and fluffy, about 1 minute. With the mixer on low, gradually stream in the olive oil. Beat in the milk, lemon zest, and lemon juice on low until well combined. With the mixer on low speed, gradually add the flour mixture, beating until just combined. Pour into the prepared pan, and spread the top into an even layer using a small spatula. Sprinkle with the remaining 1 tablespoons of sugar.

Bake for 40 to 45 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Remove the cake from the pan, and remove and discard the parchment paper. Let the cake cool completely on the wire rack before serving.

Inspiration 1