Equipment
Ingredients
Dry Ingredients
- 250 g all-purpose flour
- 8 g baking powder
- 2 g baking soda
- 4 g kosher salt
Wet Ingredients & Flavorings
- 200 g granulated sugar
- 10 g lemon zest
- 4 large egg, room temperature
- 180 ml extra virgin olive oil
- 80 ml fresh lemon juice
- 5 ml vanilla extract
Nutrition (per serving)
Method
Preheat oven to 175°C (350°F). Grease a 9-inch round cake pan lightly with olive oil and line the bottom with a circle of parchment paper.
In a large mixing bowl, combine the granulated sugar and lemon zest. Using your fingertips, vigorously rub the zest into the sugar until the mixture takes on a pale yellow tint and releases a strong, fragrant citrus aroma.
Add the room temperature eggs to the lemon-infused sugar. Whisk vigorously for 3 to 4 minutes until the mixture becomes pale, thick, and noticeably fluffy.
While continuing to whisk constantly, slowly stream the extra virgin olive oil into the egg mixture until it is fully incorporated and smoothly emulsified. Whisk in the fresh lemon juice and vanilla extract.
In a separate medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to ensure the leavening agents are evenly distributed.
Add the dry ingredients to the wet ingredients in two additions. Gently fold them together using a spatula, stopping the moment no dry streaks of flour remain. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared cake pan, smoothing the top into an even layer with your spatula. Bake in the center of the oven for 40 to 45 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it rest in the pan for 15 minutes. Run a thin knife around the edge to loosen, then carefully invert the cake onto a wire cooling rack. Remove the parchment paper and let the cake cool completely before slicing.
Chef's Notes
- The quality of your extra virgin olive oil dictates the underlying flavor profile of this cake. Choose a cold-pressed, fruity, and slightly buttery olive oil rather than one with highly peppery or bitter finishing notes.
- Massaging the lemon zest into the sugar physically breaks down the cell walls of the zest, releasing natural essential oils that provide a much deeper, more complex citrus flavor than merely stirring the zest into the batter.
- Olive oil cakes are inherently excellent for making ahead. Because the liquid fat remains fluid at room temperature, it keeps the crumb exceptionally tender and moist even two or three days after baking. Many find the flavor actually improves on the second day.
- Ensure your eggs are at room temperature before you begin. Cold eggs will cause the oil to congeal slightly, breaking the emulsion and resulting in an uneven texture.
Storage
Refrigerator: 1 week — Wrap tightly in plastic wrap. The cake is excellent served cold or brought back to room temperature.
Freezer: 3 months — Wrap the completely cooled cake tightly in a layer of plastic wrap followed by a layer of aluminum foil.
