From the working kitchen
Olive oil cake for late afternoons
Tender, citrusy, and sturdy enough to eat standing at the counter. This is the cake for when the afternoon wants a little punctuation.
Tested
+
repeatable
+
repeatable
The method
Make it feel easy.
01
Heat the oven to 350°F and line a 9-inch cake pan. Whisk flour, baking powder, and salt in a bowl.
02
Whisk sugar, eggs, olive oil, milk, and lemon zest until smooth. Fold into the dry ingredients.
03
Bake 40–45 minutes until golden and springy. Cool, then finish with powdered sugar or softly whipped cream.
The useful note
Good food likes a little flexibility.
Use the recipe as a map, not a test. Taste as you go, and let the market or the hour make a few decisions.