Citrus Olive Oil Cake

Olive oil cake is superior to regular cake, especially when you throw in citrus zest, juice, and flavored olive oil. This recipe is specifically made with lemon zest and juice, so I bumped it up with blood orange zest, juice, and candied orange slices. It’s the little black dress of cakes.

Great for dessert and as an afternoon tea/coffee treat. Dress it up with cognac-mascarpone (Google ‘cognac mascarpone Ottolenghi’), fresh ice cream, or homemade whipped cream.

Citrus Olive Oil Cake

by Samantha Seneviratne

One 9-inch cake, or one 8-inch cake and two 4-inch cakes

1 cup/240 milliliters good-quality extra-virgin olive oil, plus more for the pan (consider using an orange-flavored olive oil)
2 cups/255 grams all-purpose flour, plus more for the pan
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda

1.5 cups/300 grams granulated sugar, plus optional 2 tablespoons for sprinkling
3 large eggs, at room temperature
1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice (or substitute orange)
1.25 cups/295 millimeters whole milk, at room temperature

Oven temp: 375F Bake time: 40-45 minutes