Here's a much-requested cake recipe from America's Test Kitchen that uses olive oil rather than butter. Paired with fresh fruit, it can be a lighter follow to a robust winter meal.
-- Debbi Snook
Olive Oil Cake
8-10 servings
13/4 cups (83/4 ounces) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
3 large eggs
11/4 cups (83/4 ounces) plus 2 tablespoons sugar
1/4 teaspoon grated lemon zest
3/4 cup extra-virgin olive oil
3/4 cup milk
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 sturdy enough to support the olive oil-rich batter. To emphasize the defining flavor, we opted for a good-quality extra-virgin olive oil and supplemented its fruitiness with a tiny bit of lemon zest. A crackly sugar topping added a touch of sweetness and sophistication.
For the best flavor, use a fresh, high-quality extra-virgin olive oil. Our favorite supermarket option is California Olive Ranch Everyday Extra Virgin Olive Oil. If your springform pan is prone to leaking, place a rimmed baking sheet on the oven floor to catch any drips. Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to three days.
Preliminaries: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch spring form pan. Whisk flour, baking powder, and salt together in bowl.
Make batter: Using stand mixer fitted with whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add 11/4 cups sugar and lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Add milk and mix until combined, about 30 seconds. Add remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
