I tried an orange almond olive oil cake and instead of a crumbly cake, my cake was dense and lumpy. I suspect I have over mixed it. Any tips on batter readiness?
I wonder if it's the recipe proportions and not the mixing.
Could you send us a link, or at least amounts of flour, sugar and oil?
PS under-mixing can be a cause of lumpy cake. Nick Malgieri (baker & cookbook author) advises - if doing hand mixing - to be sure to scrape sides of bowl with soft spatula to make sure you get all the ingredients incorporated