Olive Oil Cake

1. Preheat Oven and Prepare Pan

Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch round cake pan with a bit of olive oil, line the bottom with parchment paper, then lightly oil and flour the parchment paper to ensure your cake doesn’t stick.

2. Combine Dry Ingredients

In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of baking powder, and 1/4 teaspoon of baking soda. Make sure these dry ingredients are well combined.

3. Beat Eggs and Sugar

Using an electric mixer set to high speed, beat 1.5 cups of granulated sugar, 3 large eggs, and 1 tablespoon of freshly grated lemon zest for about 5 minutes. This step is crucial as beating the mixture on high incorporates air, making it very thick and fluffy, which will give your cake a light and airy texture.

4. Incorporate Olive Oil

With the mixer still running on high, gradually drizzle in 1 cup of extra-virgin olive oil. Continue beating for another 2 minutes until the oil is fully incorporated and the mixture looks smooth.

5. Add Milk and Lemon Juice

Reduce the mixer speed to low and add 1.25 cups of whole milk and 2 tablespoons of fresh lemon juice. Mix until just combined.

6. Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, beating on low speed until the batter is smooth and well combined. Be careful not to overmix, as this could make the cake dense.

7. Transfer to Pan and Sprinkle Sugar

Transfer the batter into the prepared cake pan, smoothing the top with an offset spatula. Sprinkle the remaining 2 tablespoons of granulated sugar evenly over the top of the batter.

8. Bake the Cake

Bake the cake in the preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean. This indicates that the cake is fully baked and ready to come out of the oven.

9. Cool and Serve

Allow the cake to cool in the pan on a rack for about 20 minutes. Then, run a knife around the edge of the pan to loosen the cake, invert it onto a plate, and carefully remove the parchment paper. Flip the cake right side up onto a rack to cool completely.