There are few greater joys in a home cook’s life than when a first time recipe turns out really, really well. And this is a recipe that turned out really, really well. It’s a “pound cake” type of dessert, meaning it could be eaten by itself (tomorrow I’ll probably call it breakfast) or you could top it with 100 different things. For a pre-Father’s Day dinner with my dad last night I served this cake with fresh strawberries (tossed with a little white sugar for sweetness and to bring out the juice) and topped it with whipped cream. But you could do lots of different things: top with lemon curd, drizzle dark chocolate over each slice, or add any kind of seasonal fruit. The sky is the limit.
On the menu:
Lemon Olive Oil Cake
Adapted from Food + Wine
Makes 1 10″ round cake
7 Tbsp unsalted butter, melted and slightly cooled, plus more for greasing the pan
1 3/4 cup flour, plus 1 Tbsp more for flouring the pan
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup olive oil*
3 Tbsp milk, at room temperature
4 eggs, at room temperature
1 cup sugar
Zest of 2 lemons, approximately 2 Tbsp
Preheat oven to 350 degrees. Grease and flour a 10″ cake pan (I used a 10″ tart dish and it came out beautifully).
In a small bowl, whisk together the flour, baking powder, and salt.
In a medium bowl, whisk together the melted butter, olive oil, and milk.
In a large bowl, beat together the eggs, zest and sugar with an electric mixer until the mixture is light and frothy, around 3 minutes. While your mixer is still beating, alternately add the dry flour and wet butter mixtures, starting and ending with the dry ingredients. Mix until completely combined.
Pour into your prepared cake pan and tap against the counter top a few times to release bubbles. Bake for 30 – 40 minutes (see note below). Let cool on a cooling rack for at least 10 minutes before serving. This cake will also keep for around 3 days at room temperature.
Cut into wedges and eat alone or top with whatever topping your little heart desires.
*I used regular old olive oil but you could use virgin or extra virgin olive oil if you want to. Just know that the heavier the oil, the heavier your batter will be and a cake made with olive oil might have to cook just a bit longer. Test the doneness of your cake by pressing down on the cooked cake gently with your finger – it should spring back when it’s fully cooked.
Lauren E. is a food writer and recipe tester living in New York City. She is a regular contributor to Yumm.com and has been featured on The Martha Stewart Show.