Lemon Olive Oil Cake
Lemon Olive Oil Cake
Makes 1 (8 1⁄2×4 1⁄2-inch) cake
Ingredients
3/4 cup (150 grams) granulated sugar1 1/2 tablespoons (9 grams) plus2 teaspoons (4 grams) lemon zest, divided3 large eggs (150 grams), room temperature1/2 cup (112 grams) extra-virgin olive oil plus more for scoring1 teaspoon vanilla extract1/2 cup (120 grams) plain whole Greek yogurt1 1/2 cups (188 grams) all-purpose flour1 1/2 teaspoons (8 grams) baking powder1/2 teaspoon kosher salt1 cup (240 grams) cold heavy whipping cream3 tablespoons (21 grams) confectioners’ sugarGarnish: extra-virgin olive oil
Instructions
Preheat oven to 350°F (180°C). Spray an 8 1⁄2×4 1⁄2-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over all sides of pan.
In the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and 1 1⁄2 tablespoons (9 grams) lemon zest at low speed until fragrant, 1 to 2 minutes. Add eggs, and beat at medium-high speed until mixture is thick, pale, and ribbon-consistency, 3 to 5 minutes. With mixer on medium- low speed, add oil and vanilla in a slow, steady stream, beating until combined. Add yogurt, beating until combined.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until just combined and stopping to scrape bottom and sides of bowl. Spread batter into prepared pan.
Using a lightly oiled bench scraper, score a line lengthwise down center of batter.
Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 205°F (96°C) to 210°F (99°C), 50 to 55 minutes. Let cool in pan for 5 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Just before serving, in the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, confectioners’ sugar, and remaining 2 teaspoons (4 grams) lemon zest at medium speed until medium peaks form, 3 to 4 minutes. Serve cake with whipped cream mixture, and garnish with oil, if desired.
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