recipe

Instead of using vegetable oil, which doesn’t have any flavor, this light and fluffy cake gets a special flavor boost from extra-virgin olive oil (and a bit of lemon zest).

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 1 hour and 25 minutes, plus 2¼ hours cooling time
yield
  • Serves 12

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Prepare Ingredients

Vegetable oil spray
1¾ cups (8¾ ounces)
all-­purpose flour
1 teaspoon
baking powder
¾ teaspoon
salt
3
large eggs
¼ teaspoon
grated lemon zest
1¼ cups (8¾ ounces) plus 2 tablespoons
sugar, measured separately
¾ cup
extra-­virgin olive oil
¾ cup (6 ounces)
milk

Gather Baking Equipment

9-­inch springform pan
Medium bowl
Whisk
Electric mixer (stand mixer with whisk attachment or handheld mixer and large bowl)
Rubber spatula
Toothpick
Oven mitts
Cooling rack
Spatula
Cutting board
Chef’s knife
1
 
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 350 degrees. Spray inside bottom and sides of 9-­inch springform pan with vegetable oil spray.

 
2
 
1¾ cups (8¾ ounces)
all-­purpose flour
1 teaspoon
baking powder
¾ teaspoon
salt

In medium bowl, whisk together flour, baking powder, and salt.

 
3
 
3
large eggs

Add eggs to bowl of stand mixer (or large bowl if using handheld mixer). Lock bowl into place and attach whisk attachment to stand mixer, if using. Start mixer on medium speed. Whip until eggs are foamy, 1 to 2 minutes. Stop mixer.

 
4
 
¼ teaspoon
grated lemon zest
1¼ cups (8¾ ounces)
sugar

Add lemon zest and 1¼ cups sugar to eggs and start mixer on high speed. Whip until mixture is pale yellow and fluffy, about 3 minutes.

 
5
 
¾ cup
extra-virgin olive oil

Reduce speed to medium. With mixer running, slowly pour in oil and mix until fully combined, about 1 minute. Stop mixer.

 
6
 
¾ cup (6 ounces)
milk

Carefully add half of flour mixture. Start mixer on low speed and mix until combined, about 1 minute. With mixer running, pour in milk and mix until combined, about 30 seconds. Stop mixer.

 
7
 

Add remaining flour mixture. Start mixer on low speed and mix until well combined, about 1 minute. Stop mixer. Remove bowl from stand mixer, if using.

 
8
 
2 tablespoons
sugar

Use rubber spatula to scrape down sides of bowl and stir in any remaining dry flour. Use rubber spatula to scrape batter into greased springform pan. Sprinkle top with remaining 2 tablespoons sugar.

 
9
 

Place springform pan in oven. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes.

 
10
 

Use oven mitts to remove springform pan from oven (ask an adult for help). Place springform pan on cooling rack and let cake cool in pan for 15 minutes.

 
11
 

Remove side of springform pan (ask an adult for help—pan will be hot). Let cake cool completely on rack, about 2 hours. Slide spatula underneath cake to loosen from pan bottom, then transfer cake to cutting board. Cut into wedges and serve.