The Golden Delight: Unveiling the Irresistible Olive Oil Cake

WHAT YOU’LL NEED TO MAKE OLIVE OIL CAKE

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To begin, add the flour, cornmeal, baking powder, and salt to a medium bowl.

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Whisk together.

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Add the eggs and sugar to the bowl of an electric mixer fitted with the whisk attachment (or beaters).

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Beat on high speed for 30 seconds.

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Continue beating on high and add the oil in a slow, steady stream.

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Reduce the speed to low and gradually pour in the milk. Add the vanilla and lemon zest and mix on low until combined.

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Add the dry ingredients to the batter.

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Beat on medium-low speed until evenly combined, scraping down the sides and bottom of the bowl as necessary. Do not overmix.

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Pour the batter into the prepared pan.

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Bake for about 35 minutes, until the top is golden brown and domed, and a cake tester inserted into the center comes out clean. Let the cake cool in the pan on a rack for about 15 minutes.

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Remove the cake from the pan and let cool on the rack until ready to serve.

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Serve slightly warm or at room temperature.