Recipes

Olive Oil Cake

Cuisine: American

Type: Dessert

Serves: 4

Source:	Baking for Two from America's Test Kitchen
Attributes:	Book
Comments:	This cookbook has over 200 recipes, sized for a couple or small family. You'll need to use either a 6-inch springform cake pan or 8-1/2 by 4-1/4 loaf pan for this downsized recipe.
Serving Suggestions:

Ingredients:

2/3 cup (3-1/3 ounces) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. table salt
1/2 cup (3-1/2 ounces) plus 2 tsp. sugar, divided
1 large egg
1/8 tsp. grated lemon zest
1/4 cup extra-virgin olive oil
1/4 cup milk

Instructions:

1. Adjust the oven rack to the middle position and heat the oven to 350°F. Grease a 6-inch springform pan. Whisk flour, baking powder, and salt together in a bowl.

2. Using a hand mixer, mix 1/2 cup sugar, the egg, and lemon zest in a bowl on low speed until combined. Increase speed to high and whip until the mixture is fluffy and pale yellow, about 2 minutes. Reduce speed to medium and, with mixer running, slowly pour in the oil. Mix until oil is fully incorporated, about 30 seconds. Add half of the flour mixture and mix on low speed until incorporated, about 30 seconds. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 30 seconds more, scraping down the bowl as needed.

3. Transfer the batter to the prepared pan. Sprinkle the remaining 2 teaspoons of sugar over the entire surface. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few crumbs attached, about 30 minutes, rotating the pan halfway through baking.

4. Transfer pan to a wire rack and let cool for 15 minutes. Remove the side of the pan and let the cake cool completely, about 1 hour. Cut into wedges and serve.

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