Olive Oil Cake

This cake will always be special to me because it was our wedding cake. My mom and mother-in-law baked it for Frank and me, layering it with vanilla bean whipped cream, fresh peaches, and blackberries for our celebration in the Colorado mountains.

While it'll always remind me of our wedding day, this is the kind of cake that deserves to be made year-round. It's incredibly moist, lightly sweet, and lets good olive oil shine. Dress it up with whipped cream and seasonal fruit for a celebration, or enjoy it with a cup of coffee on an ordinary afternoon.

Yield: 1 (9-inch) cake

Servings: 8- 10

Prep Time: 20 minutes

Cook Time: 40-45 minutes

Total Time: about 1 hour 15 minutes

Ingredients

• 1 cup extra-virgin olive oil, plus more for greasing the pan

• 2 cups all-purpose flour, plus more for dusting the pan

• 1 teaspoon kosher salt

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• 1½ cups granulated sugar, plus 1–2 tablespoons for sprinkling over the top

• 3 large eggs, room temperature

• 1 tablespoon lemon zest (or orange or grapefruit zest)

• 2 tablespoons fresh lemon juice (or other citrus juice)

• 1¼ cups whole milk, room temperature

Optional Toppings

• Vanilla bean whipped cream

• Fresh peaches

• Blackberries

• Fresh figs

• Powdered sugar

Note: This cake is wonderful on its own, but it's also the perfect blank canvas for seasonal toppings. We served ours with vanilla bean whipped cream, peaches, and blackberries for our wedding, but in the fall I love the idea of pairing it with a whisked mascarpone frosting and fresh figs.

Instructions

1. Preheat the oven to 375°F. Grease a 9-inch springform pan with olive oil, dust with flour, and tap out any excess.

2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat the sugar, eggs, and citrus zest on high speed until pale, thick, and fluffy, about 5 minutes.

4. Reduce the mixer to medium speed and slowly drizzle in the olive oil until fully incorporated.

5. Reduce the speed to low and add the milk and citrus juice. Gradually add the dry ingredients, mixing just until no streaks of flour remain.

6. Pour the batter into the prepared pan and smooth the top. Sprinkle evenly with 1–2 tablespoons of granulated sugar.

7. Bake for 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10–15 minutes before releasing the springform ring. Transfer to a wire rack and let cool completely.

9. Serve as is, or top with whipped cream, fresh fruit, or your favorite seasonal toppings.

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Serving Suggestions

This cake is delicious all on its own, but it's especially lovely with:

• Vanilla bean whipped cream and peaches

• Blackberries and whipped cream

• Mascarpone and fresh figs

• Fresh berries and powdered sugar

• A scoop of vanilla ice cream

It's equally at home as an afternoon snack with coffee as it is as the centerpiece of a celebration.

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Storage

Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

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Maddie's Tip

Use a good-quality extra-virgin olive oil here—you'll taste it. Since olive oil is the star of the cake, choosing one that's smooth and fruity rather than overly peppery makes all the difference.