Olive Oil Cake

A moist, fragrant olive oil and citrus cake with a tender crumb, a Mediterranean-style finish to a Symon meal.

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup extra-virgin olive oil
• 3/4 cup whole milk
• Zest and juice of 1 orange
• Zest of 1 lemon
• Powdered sugar, for dusting

Directions

1. Heat the oven to 350 degrees F. Grease and line a 9-inch cake pan.
2. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
3. In another bowl, whisk the eggs, olive oil, milk, orange juice and the orange and lemon zests.
4. Fold the wet ingredients into the dry until just combined.
5. Pour into the pan and bake 40 to 45 minutes, until golden and a tester comes out clean.
6. Cool in the pan 10 minutes, turn out, and dust with powdered sugar before serving.

Notes

A Mediterranean-style dessert in keeping with Michael Symon’s olive-oil-forward cooking.