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Lemon Olive Oil Cake

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Ingredients Method

Ingredients
  

  • Preheat oven to 350 degrees
  • Line the bottom of a 8-9” springform pan with parchment paper. Oil the bottom and sides of the pan with olive oil.
  • 1/3 cup lemon infused olive oil or the best extra virgin olive oil you have on hand 75ml
  • 4 eggs
  • 1 cup plus 1 Tbls. sugar 200 gr.
  • zest of one lemon
  • 1 1/2 cups plus 2 Tbls. all purpose flour 200 gr.
  • 2 ¾ tsp. baking powder 10 gr.
  • pinch of salt

Method
 

  1. Stir together the oil, eggs, sugar and zest.
  2. Mix together the flour, baking powder and salt.
  3. Add the flour mixture to the oil and stir gently just until incorporated.
  4. Bake for 30- 35 minutes. Test that a toothpick inserted in the center comes out clean.
  5. Cool in pan for 15 minutes. Run a knife along the sides and release the bottom of the pan from the sides. Cool completely.
  6. Serve with any fruit, cream, ice cream or gelato. This cake holds up well to an assortment of fillings and can be made ahead. There are so many ways to serve this simple dessert. You can also split the layer in half, fill the cake with whipped cream and sprinkle on some fresh berries or slices of summer fruit.