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Prep time
1 hour 10 minutes
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Cook time
50 minutes
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Serves
about 8 depending on size of slices
Author Notes
I adapted this recipe from Maialino's Olive Oil Cake, making a few changes here and there. I changed the orange juice and zest with lemon juice and zest, and added less sugar than the original recipe. I also used 1% milk instead of whole (that's all I had on hand!), and finally I changed the Grand Marnier for rum!
The cake turned out delicious! It was very moist (thanks to the abundance of olive oil), which is how I prefer my cakes. The olive oil lent it a slight bitterness which paired perfectly with the bright lemon flavor! Finally, the adjusted amount of sugar was great : it was sweet but not overly so!
—Ines Le Cannellier
Ingredients
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2 cups
all purpose flour
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1 1/4 cups
(250 g) sugar
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1/2 teaspoon
baking powder
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1/2 teaspoon
baking soda
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2 tablespoons
lemon zest
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2 tablespoons
lemon juice
Directions
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1. Preheat oven to 350 degrees Fahrenheit. Grease a round cake pan with spray or neutral oil. Set aside.
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2. In a medium mix flour, sugar, baking soda, baking powder, and salt. Set aside.
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3. In a large bowl, whisk the milk, oil, eggs, zest, juice, and rum. You can use a whisk or fork, just make sure the yolks are well broken up and incorporated, and the mixture is somewhat homogeneous.
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4. Add the dry ingredients to the wet and gently stir together. It is ok if there are a few lumps.
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5. Pour into prepared pan, and bake for around 50 min. Check after 25-30 min to adjust cooking time. The cake should be lightly golden, and toothpick inserted in the middle should come out clean. Let cool once it's done baking then enjoy!
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