A Quail and Olive version of the classic Olive Oil Cake from America’s Test Kitchen. Our lemon olive oil adds a subtle yet noticeable lemon flavor and the crackly sugar crust top adds just the right amount of sweetness.
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Ingredients
- 3/4 cup Lemon Olive Oil [BUY NOW]
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 3/4 tsp Salt
- 3 large eggs
- 1 1/4 cups plus 2 tbsp sugar
- 1/4 tsp grated lemon zest
- 3/4 cup milk
Ingredients
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Instructions
- Preheat the oven to 350 degrees and set oven rack to middle position.
- Grease a 9-inch spring form cake pan.
- Mix the flour, baking powder and salt together in a bowl with a whisk.
- Whip eggs on medium until foamy, about 1 minute on medium speed.
- Add 1 1/4 cup sugar and lemon zest, increase speed to high and mix until fluffy and pale yellow, about 3 minutes.
- Reduce mixer speed to medium and slowly incorporate the lemon olive oil, about 1 minute.
- Add half of the flour mixture and mix on low for about 1 minute, scraping bowl as needed.
- Add milk and mix for approximately 30 seconds until combined.
- Add the remaining half of the flour mixture and mix until incorporate.
- Pour the cake batter into the pan and sprinkle the remaining 2 tbsp of sugar over the entire surface.
- Bake until the cake is golden brown and a toothpick inserted into the middle comes out with a few crumbs attached. Approximate baking time will be 40-45 minutes.
- Transfer to a cooling rack and let cool for 15 minutes before removing the side of the pan.
- Allow cake to cool for 1 1/2 - 2 hours before serving.
Recipe Notes
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