The Only Olive Oil Cake

As I’ve gotten older, I’ve realized that I prefer simple desserts. This olive oil cake is super easy to make, incredibly moist, and perfect to pair with fresh berries… and ideally, a glass of bubbles.

INGREDIENTS

• 2 cups (250g) all-purpose flour

• 1 1/2 cups (350g) sugar

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 cup and 3 tablespoons (285g) extra-virgin olive oil

• 1 1/4 cups (305g) whole milk

• 3 large eggs

• Grated zest of one orange

• Grated zest of one lemon

• 1/4 cup (60g) fresh orange juice

• 1/4 cup (55g) Grand Marnier (optional - I usually leave this out and just add more orange juice)

• Powdered sugar, if desired.

PREPARATION

1. Heat the oven to 350° F. Lightly oil a 9-inch cake pan that is at least 2 inches deep (I use a springform pan).

2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.

3. In another bowl, whisk the olive oil, milk, eggs, citrus zests, citrus juice and Grand Marnier, if using. Sift the dry ingredients into the wet ingredients; whisk until just combined.

4. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

5. Run a knife around the edge of the pan, move the cake onto the rack and let cool completely, 2 hours.

6. Sift powdered sugar over cake before serving, if desired.