olive oil cake

---

This olive oil cake, from America's Test Kitchen, has been all the rage on Instagram recently, so we decided to try it ourselves. We wanted to see if a recipe that calls for a stand mixer with a whisk attachment could be made with SideSwipe instead. And it could!! SideSwipe incorporated enough air into the heavy oil-based batter to make it tender and light, just as the recipe's developers intended. 

As they suggested, we used a flavorful and fruity olive oil, which creates the base flavor for this cake. We added a little more lemon zest than the recipe called for because we had it on the microplane (and we love lemon). The crackly sugar topping adds a touch of sweetness and sophistication. We added to the lemon theme with ribbons of lemon peel. They were not to be eaten, but the look was adorable and the scent, heavenly.

We used ATK's favorite supermarket olive oil, California Olive Ranch Everyday Extra Virgin Olive Oil. It really was lovely and we recommend that you try it for this cake. 

If your springform pan is prone to leaking, place a rimmed baking sheet on the oven floor to catch any drips.

​Makes 8-10 servings. Serve alone, with fresh whipped cream, chocolate, nuts or fruit. The simple cake is quite versatile. Leftover cake can be wrapped in plastic wrap and stored at room temperature for up to three days.

---

ingredients and equipment

• 1-3/4 cups (83/4 ounces) all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 3 large eggs
• 1-1/4 cups (8-3/4 ounces) plus 2 tablespoons sugar
• 1/4 teaspoon grated lemon zest
• 3/4 cup extra-virgin olive oil (use a high-quality oil as this imparts flavor in the cake)
• 3/4 cup milk
• 9-inch springform pan

​

directions

Preliminaries: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch springform pan. Whisk flour, baking powder, and salt together in bowl.

Make batter: 

1. ​Using stand mixer fitted with SideSwipe or whisk attachment, whip eggs on medium speed until foamy, about 1 minute.
2. Add 1-1/4 cups sugar and lemon zest, increase speed to high, and whip until mixture is fluffy and pale yellow, about 3 minutes.
   
3. Reduce speed to medium and, with mixer running, slowly pour in oil. Mix until oil is fully incorporated, about 1 minute.
   
4. Add half of flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed (no need with SideSwipe).
   
5. Add milk and mix until combined, about 30 seconds.
   
6. Add remaining flour mixture and mix until just incorporated, about 1 minute.

Bake: 

1. Transfer batter to prepared pan;
   
2. sprinkle remaining 2 tablespoons sugar over entire surface.
   
3. Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40-45 minutes.
   
4. Transfer pan to wire rack and let cool for 15 minutes.
   
5. Remove side of pan and let cake cool completely, about 1-1/2 hours.
   
6. Cut into wedges and serve.