Olive oil cake

Olive oil cake

A fast simple cake with endless varieties

Ingredients

  • 1.25 cups (150g) all-purpose flour
  • 1 cup (198g) granulated sugar
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon table salt
  • 2 eggs
  • 0.5 cup extra-virgin olive oil
  • 0.75 cup milk
  • zest of 1 lemon or 1 tsp lemon extract
  • 0.25 cup lemon juice
  • 1 tsp vanilla extract
  • 2 Tbsp amaretto

Directions

  1. Whisk dry ingredients together.
  2. Work wet ingredients in until smooth and no lumps.
  3. Divide evenly into 6 “large muffins” pan for mini cakes.
  4. Allow to cool in the pan before removing.

Notes

  • Keeps for a few days on the counter
  • Increase baking time to 30-35 minutes for an 8” round cake pan
  • Tons of varieties
    • Swap lemon for orange easily
    • Mix in chopped nuts or “jammy” fruit bits
    • Chai spice is lovely with boiled cider or other non-citrus flavors
  • Adapted from King Arthur Baking recipe for everyday olive oil cake