Olive Oil Cake
Ingredients: all-purpose flour, kosher salt, baking powder, baking soda, lemon · 60 min cook time · 410kcal · $16.50
Ingredients
2.5cups all-purpose flour, 0.5tsp kosher salt, 1.5tsp baking powder, 0.25tsp baking soda, 2whole lemon, 2cups granulated sugar, 3large eggs, 1cup olive oil, 1cup milk, to serve sour cream, to serve raspberries
Instructions
1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch aluminum cake pan with olive oil and line the bottom with parchment paper.
2. In a bowl, whisk together the all-purpose flour, kosher salt, baking powder, and baking soda.
3. Zest the lemons to get about 1 tablespoon of zest, avoiding the bitter white pith. Juice the lemons to get fresh lemon juice.
4. In a stand mixer, combine the granulated sugar, 3 large room-temperature eggs, and 1 tablespoon of lemon zest. Beat on high until tripled in volume, fluffy, and aerated, about 5 minutes.
5. With the mixer running, slowly drizzle in 1 cup of olive oil in a thin stream, taking about 1 to 2 minutes.
6. Add 1 cup of milk and the fresh lemon juice to the mixture, and mix until combined.
7. With the mixer running low, gradually add the flour mixture in small scoops at a time until just incorporated. Scrape the sides of the bowl if needed.
8. Pour the batter into the prepared 9-inch cake pan.
9. Sprinkle 2 tablespoons of granulated sugar evenly over the top of the batter to create a crusty top.
10. Bake in the preheated 375 degree Fahrenheit oven for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
11. Remove from the oven, let cool in the pan on a rack for 20 minutes, then run a knife around the edges, invert, remove parchment paper, and transfer to a serving plate.
12. Slice and serve with sweetened sour cream and fresh raspberries.
Source: Watch the original video