LEMON OLIVE OIL CAKE Makes 1 9-inch Cake
3 tablespoon fresh squeezed lemon juice
Zest of 2 lemons
1 cup whole milk
2 cups all-purpose flour, plus more for dusting
½ teaspoon kosher salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
3 large eggs
1 cup granulated sugar
¾ cup extra-virgin olive oil, plus more for brushing
¾ cup Rosemary Simple Syrup
Confectioners’ sugar (for dusting)
Optional: blackberries, whipped cream
Preheat oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and flour the pan, shaking out any excess flour. Set aside.
In a small bowl, mix lemon juice, lemon zest and whole milk. Let rest for 5 minutes.
While milk mixture is resting, in a large mixing bowl add all dry ingredients and whisk to incorporate.
Add eggs and sugar to the bowl of a stand mixer. Mix on medium speed with the paddle attachment until the eggs are light and fluffy, about 4 to 6 minutes.
Reduce the speed of the mixer to low and drizzle in olive oil, mixing until it is fully incorporated.
In the bowl with the dry ingredients, make a well and add in egg and milk mixtures. Fold ingredients together until all flour lumps are gone.
Pour into the 9-inch pan and bake for 40 to 45 minutes or until a toothpick is inserted and comes out clean. The top will be a dark golden brown, and the cake should spring back if pressed on.
Let cake cool for 10 minutes, but not completely. While still warm, remove from pan and place on plate, top side down.
Evenly drizzle simple syrup over the entire cake.
Generously dust the top of the cake with a thick coat of confectioners’ sugar.
Top with your favorite garnish (we use whipped cream and blackberries) and enjoy!
ROSEMARY SIMPLE SYRUP Yield: 2 cups
2 cups sugar
1 cup water
1 sprig rosemary
In a small sauce pan, combine all ingredients until sugar is fully dissolved and the syrup comes to a boil. Once boiling, remove from heat and completely cool. Remove and discard rosemary sprig. Syrup can be stored in the refrigerator in an airtight container for up to 1 month.