Recipe adaptation of Mailalino's Olive Oil cake. I have loved the original recipe since it was first published. In my quest to make it slightly healthier & complex I added both almond flour & whole wheat pastry flour. Not being a fan of orange, I substituted lemon zest along with vanilla extract. I also decided to make it in my favorite shape....a loaf pan. This loaf cake gently oozes with the flavors of lemon & vanilla. The combination of almond flour & whole wheat pastry flour gives it an appealing density that begs you to come back for just one more bite! —sticksnscones
1 hour 10 minutes
1 loaf 9x5"
grated lemon zest
1 3/4 cups
1 1/3 cups
extra virgin olive oil
1 1/4 cups
whole wheat pastry flour
In This Recipe
Preheat oven to 350. Spray a 9x5 loaf pan with olive oil spray. Line the bottom of pan with parchment paper.
In a large bowl combine lemon zest & sugar with your fingers until the sugar becomes sandy & fragrant. Add eggs, one at a time until well blended.
Slowly whisk in olive oil until incorporated. Gradually add milk along with vanilla extract.
In a medium sized bowl, mix together all dry ingredients
Gradually add dry ingredients to wet ingredients until blended, being careful not to overmix.
Pour into loaf pan & bake for approximately 75 minutes. Start testing after 55 minutes. Wooden skewer should come out clean.
Remove from oven & let cool on rack for 10 minutes, before unmolding.