Serves 8 to 12
Some of the best olive oils in the world come from Italy. As you can see from this recipe, olive oil is even used for baking. This is a moist, rich, not too sweet cake with a hint of lemon. Italians eat this cake at breakfast, too. We like to serve it dusted with powdered sugar and topped with fresh raspberries.
Unsalted butter, for greasing the pan
All-purpose flour, for dusting the pan
1½ cups cake flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 large eggs
4 large egg yolks
1½ cups sugar
1 cup buttermilk
½ cup milk
¾ cup olive oil
Grated zest of 1 lemon
¼ cup fresh lemon juice
Confectioners’ sugar, for dusting
Preheat the oven to 350°F. Butter and flour a 9 x 5-inch loaf pan, shaking out the excess flour.
Mix the cake flour, baking soda, baking powder, and salt in a medium bowl.
In a large bowl, whip the whole eggs and eggs yolks together, then gradually add the sugar. Add the buttermilk and milk.
While whipping on high speed, add the olive oil in a very slow drizzle until smooth. Lower the mixer speed and slowly add the dry mixture, mixing until just combined. Mix in the lemon zest, and lemon juice, then pour the batter into the prepared loaf pan.
Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour.
Let the cake cool completely before removing it from the pan. Transfer the cake to a plate for serving. Dust the top with confectioners’ sugar and serve plain, or add fresh berries or your favorite gelato to make it extra special.