This one is lightly sweet, springy in texture, and just delectable. Though not gluten-free, it is lactose-free and, while not especially low in sugar, isn’t over the top either. The cake is a scrumptious treat, the olive oil lending it a delightful flavor and texture.
- 7 tablespoons butter, melted
- 1 and 3/4 cups all-purpose or cake flour (I used cake flour)
- 1 1/2 teaspoons baking powder
- 3/4 cup extra-virgin olive oil
- 3 tablespoons non dairy milk (I used almond, though coconut milk would be great)
- 4 large eggs
- 1 cup sugar (though I used coconut sugar, which lends the cake a more brown-sugary taste)
- Finely grated zest of 2 lemons
- Preheat the oven to 350 degrees F. Lightly grease a round cake pan.
- In a medium sized bowl, sift together the flour and baking powder.
- In another separate bowl, whisk together the melted butter, milk, and olive oil.
- In a large bowl, beat (with an electric mixer) the eggs, sugar, and citrus zest. Alternating, beat in the flour mixture and the butter/milk/olive oil mixture. Starting and ending with the dry ingredients.
- Once batter is ready, pour into pan and slide into oven for baking.
- Bake for about 25-30 minutes, until cake is a light golden brown and a knife inserted into the top comes out clean.
Though you’ll see a glaze on the cake in the photo above, after taste comparison, myself and Maxx both recommend the cake enjoyed without topping or frosting. Possibly some accompanying whipped cream and fresh fruit would be nice. Otherwise though, this cake is superb and lovely on its own.