Desserts ·
Olive Oil Cake
INGREDIENTS
- 1 cup Rastrello Extra Virgin Olive Oil (EVOO), plus more for the pan
- 2 cups all-purpose flour, plus more for the pan
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1&1/2 cups granulated sugar, plus about 2 tablespoons for sprinkling
- 3 large eggs, at room temperature
- 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice
- 1&1/4 cups whole milk, at room temperature
- 1 tablespoon unsalted butter, softened
PREPARATION
- Preheat oven to 375 ºF.
- Grease a 9×5-inch loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes.
- With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes.
- Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined.
- Transfer the batter to the prepared pan.
- To create the hump: place softened butter in a piping bag, make a little cut, and pipe it into the center of the cake in a straight line from top to bottom.
- Bake the cake 45 to 50 minutes or until a skewer inserted into the center comes out clean.
- Transfer to a rack to cool for 20 minutes, then remove the cake from the pan and return to the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
