Olive Oil Cake

A tender, fragrant cake made with fruity olive oil and citrus zest, light and not too sweet.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup sugar
• 3/4 cup extra-virgin olive oil
• 1/2 cup milk
• Zest of 1 orange

Zest of 1 lemon

• 2 tablespoons fresh orange juice
• Powdered sugar, for dusting

Directions

1. Preheat the oven to 350°F and grease a 9-inch cake pan or springform.

Whisk together the flour, baking powder and salt.

1. In a large bowl, beat the eggs and sugar until light and fluffy, about 3 minutes.
2. Slowly drizzle in the olive oil while beating, then mix in the milk, citrus zests and orange juice.

Fold in the dry ingredients just until smooth.

1. Pour into the pan and bake 40 to 45 minutes, until golden and a tester comes out clean.
2. Cool, then dust with powdered sugar before serving.

Notes

Lidia Bastianich’s olive oil cake, a simple Italian dessert that lets good olive oil shine.