Citrusy Olive Oil Cake
Cold-pressed in Italy with 100% Italian olives, Vantia Extra Virgin Olive Oil has a buttery texture and mild, pleasant flavor. It’s the perfect every day olive oil: try it to sauté vegetables, anchor a salad dressing … or even in baking! Discover our favorite recipe below: a moist, aromatic yellow cake with a delightful crunchy sugar topping.
Ingredients:
1 ¾ cups all-purpose flour
1 tsp baking powder
¾ teaspoon kosher salt
3 large eggs, at room temp
1 ¼ cups granulated sugar, plus 2 tablespoons.
2 teaspoon grated organic lemon or orange zest
¾ cup Vantia Extra-Virgin Olive Oil
¾ cup whole milk
Steps
Heat oven to 350 degrees with rack in middle position. Grease 9-inch springform or classic cake pan – for extra security, cover the bottom of the pan with a circle of parchment paper. Whisk dry ingredients together in a bowl, set aside.
In a stand mixer fitted with the whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 1¼ cups sugar and lemon or orange zest, increase speed to high and whip until mixture is fluffy and pale yellow (about 3 minutes).
Reduce speed to medium and slowly pour in oil while the mixer is running. Mix until oil is well incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, scraping down bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
Pour batter in prepared pan. Shower remaining 2 tablespoons of sugar over the surface of the batter. Bake for 40 to 45 minutes, until cake is deep golden brown and toothpick inserted in center comes out clean. Transfer pan to wire rack and let cool for 15 minutes. Remove side of pan and let cake cool completely, about 1 1/2 hours. Cut into wedges and serve.