Olive Oil Cake

Name: Olive Oil Cake
Yield: Serves 8 to 10
Ingredients: 1 3/4 cups (8 3/4 ounces), all-purpose flour; 1 teaspoon, baking powder; 3/4 teaspoon, salt; 3 , large eggs; 1 1/4 cups (8 3/4 ounces) plus 2 tablespoons, sugar; 1/4 teaspoon, grated lemon zest; 3/4 cup, extra-virgin olive oil; 3/4 cup, milk

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Appears in Cook's Illustrated May/June 2017, America's Test Kitchen TV

Desserts or Baked Goods

Cakes

Repurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated.

SERVES8 to 10

TIME1½ hours, plus 1½ hours cooling

has video

WHY THIS RECIPE WORKS

We wanted our olive oil cake to have a light, fine-textured, and plush crumb, with a subtle but noticeable olive oil flavor. Whipping the sugar with the whole eggs, rather than just the whites, produced a fine texture that was airy but stur...

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