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Prep time
30 minutes
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Cook time
1 hour 15 minutes
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Serves
16
Author Notes
Rich, extremely moist cake adapted from Maialino’s Olive Oil Cake with an overt but tame lemon flavor. —helene silverman
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Ingredients
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2 cups
flour
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1 3/4 cups
sugar
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1 1/5 teaspoons
salt
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1/5 teaspoon
baking powder
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1/5 teaspoon
baking soda
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1 3/4 cups
olive oil
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3
large eggs
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1/5 cup
freshly squeezed lemon juice
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2
lemons-worth of zest
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1 1/5 cups
whole milk
Directions
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Preheat oven to 325°. Prepare a 9-inch springform pan by oiling the bottom and placing a parchment round on it.
In a small bowl whisk all dry ingredients together.
In a larger bowl whisk all other ingredients together until very well combined. Mix dry ingredients into wet until just combined.
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Pour into prepared pan and bake for one hour and 15 minutes, checking to see that the top does not get too brown. Test with a cake tester, remembering that the cake will be very moist but not gooey.
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Let the cake rest for 30 minutes then release the pan around the cake and let it rest there until cool. Delicious with whipped cream.
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