Lemon Olive Oil Cake

Hands down, my most requested cake tutorial and the recipe I any novice- baker can master! Here are 5 secret tips are guaranteed to make this cake a winner every time!

1. Brush your cake pan with olive oil and sprinkle generously with sugar before baking.

2. CAKE flour, not all-purpose flour for a more tender crumb.

3. Sprinkle additional sugar over the top of the cake before baking for a crunchy crust.

4. Pour additional olive oil over the baked cake.

5. DO NOT use the fancy Bundt pan I used in this video. It’s tricky to remove the cake. Use a springform cake pan.

Recipe:

• 1¼ cups plus 2 tablespoons extra-virgin olive oil; plus more to coat the pan

• 1 cup plus 2 tablespoons sugar; plus more to coat the cake pan.

• 3 eggs

• 2 cups cake flour

• ⅓ cup almond flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• 3 tablespoons sweet vermouth or Grand Marnier

• 1 tablespoon finely grated lemon zest

• 3 tablespoons fresh lemon juice

• 2 teaspoons vanilla extract

Preheat the oven to 400°F/200°C. Coat a springform pan in olive oil with a basting brush. Place a piece of parchment paper on the bottom of the pan and coat with a little more olive oil. Sprinkle pan with sugar and tilt to coat pan evenly. In a small bowl, whisk the dry ingredients together. In another bowl or small jug, combine the vermouth, lemon juice and vanilla extract.

In the bowl of a stand mixer, mix the sugar and eggs (with whisk attachment) on medium-high speed for 3 minutes until pale. Gradually add the 11/4cups olive oil and beat for another minute. Reduce the speed of the mixer and add the dry ingredients and vermouth mixture, alternating, in 3 additions. Scrape the bottom of the mixing bowl with a spatula to ensure the cake is well combined. Pour the cake mixture into the pan and sprinkle the cake with additional sugar.

REDUCE the oven heat to 350°F/180°C and bake the cake for 40-50 minutes until golden brown and center is firm to the touch. Remove the cake dome the oven and cook for 15 minutes. Poke some holes in the cake with a thin skewer and pour over remaining olive oil. Cool completely and remove from the pan. Additional powdered sugar is optional to decorate.