The titular ingredient in this Italian-style olive oil cake recipe provides most of its flavor, so choose yours with care. Extra-virgin olive oil gives the dessert a vibrant taste, while lesser grades will produce subtler results.
Adding lemon juice and zest elicits the fruity flavors of the oil, providing the cake a soft finish that goes perfectly next to a pile of blueberries, sliced figs, poached pears, or whatever fruit is in season.
Cake flour is critical to the airy crumb here-as much as we love a scrappy pantry swap, we don't recommend substituting self-rising or all-purpose flour.
We love finishing this lemony olive oil cake with a simple powdered sugar shower, but if you prefer a sugar glaze, make one with vanilla extract and lemon or orange juice to further boost those citrus notes.
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