Citrus Olive Oil Cake
Serves 820 mins prep75 mins cook
If you SAVE one recipe of mine make it is this Citrus Olive Oil Cake. Inspired by Maialino’s famous olive oil cake, but with a nutritional rework. You will make this cake for the rest of your life and share it with everyone you know. Trust. Note: This is a very moist cake - don’t expect the fluffy interior of a boxed cake. I highly recommend either @cup4cup or @bobsredmill 1:1 Baking Flour for this recipe. These will balance the high moisture content with a tender, rather than dense crumb better than an alternative. All purpose flour can be used in place of gluten free.
0 servings
What you need
cup powdered sugar
tsp baking powder
cup granulated sugar
tsp baking soda
tsp kosher salt
tbsp lemon zest
Instructions
Heat oven to 350 F. Line an 8-inch cake pan (that is at least 2 inches deep) with nonstick baking spray and line the bottom with parchment paper. Set aside. In a medium bowl, whisk together the flour, salt, baking soda, baking powder. In a separate bowl whisk the eggs, then add milk, sugar, oil, zest and juice and whisk to combine. Add the dry ingredients to the wet ingredients and whisk just until there are no more traces of flour. Pour the batter into the prepared pan and bake for 65-80 minutes, until the top is golden and a cake tester comes out just clean. Let it sit in the pan for 30 minutes before running a knife around the perimeter of the cake and turning out onto a cooling rack to cook completely. Top with powdered sugar when cool and serve.View original recipe