Citrus Olive Oil Cake

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All right, boys and girls. We have a winner. I honestly wasn't expecting much from this cake, but it is legit. I changed it up, so I deserve credit for it's awesomeness, but I found myself a keeper recipe that I was not expecting, which is always fantastic. The texture is so beautiful, and I think the added citrus and vanilla that were my additions are a must. This gets a 9, and it came from America's Test Kitchen.



Olive Oil Cake
8-10 servings



13/4 cups (8 3/4 ounces) all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

3 large eggs I also added 1 1/2 tsp. of vanilla

1 1/4 cups (8 3/4 ounces) plus 2 tablespoons sugar I cut this down to 1 cup and took the 2 Tbs out of the cup to put on top of the cake batter before I poured it into the mixer

1/4 teaspoon grated lemon zest I did't think this was good enough, so I did the zest from a full orange and the zest from a full large lemon

3/4 cup extra-virgin olive oil We use the really high quality extra virgin olive oil from Costco

3/4 cup milk I was scant with this and added in the juice of half an orance and the juice of half a lemon. I used 2% milk

To make this cake, you sift out your dry ingredients and put them to the side. Then, you beat the eggs until they are frothy, about 1 minute, and then add in the sugar. You beat this for about 3 minutes, until it become pale yellow in color and fluffy. Then, you slowly stream in the oil with the mixer running. I also added the vanilla and all the zest at this point. Then, you add the flour in 3rds with the milk in halves, and I threw in the juice directly to the mixer, not into the milk itself on the second half of the liquid ingredients. From there, you put it in a greased 9 inch springform pan, sprinkle the 2 Tbs of sugar on the top, and bake at 350 for about 30 minutes, until there are a few moist crumbs when you put a cake tester in. You cool it for 15 minutes, then take off the springform ring, and then cool it for another 90 minutes. We served ours with cream and berries.

Here is where I found the recipe:

https://www.cleveland.com/cooking/2017/12/olive_oil_cake_from_americas_t.html

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