Olive Oil Cake Recipe
lemon curd, kumquat marmalade, whipped cream
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Ingredients
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Cake Ingredients
Toppings
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Mix Wet Ingredients
In another bowl, beat the eggs, then add the olive oil, milk, lemon zest, and vanilla extract. Mix until smooth.
- 4
Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Whipped Cream Preparation
- 7
Prepare the Whipped Cream
In a chilled bowl, beat the heavy cream and powdered sugar together using an electric mixer until soft peaks form.
Serving the Cake
- 8
Serve the Cake
Once the cake has cooled, slice it and serve with lemon curd, kumquat marmalade, and a generous dollop of whipped cream on top.