Bread and Baking Dessert ItalianLemon ZestEggsVegetarian

Olive Oil Cake

Name: Olive Oil Cake
Cuisine: Italian
Ingredients: 1 cup extra-virgin olive oil; 2 cups (255 grams) all-purpose flour, plus more for the pan; 1 teaspoon kosher salt; 1 teaspoon baking powder; 0.25 teaspoon baking soda; 1.5 cups (300 grams) granulated sugar, plus about 2 tablespoons for sprinkling; 3 large eggs, at room temperature; 1 tablespoon freshly grated lemon zest, plus 2 tablespoons fresh lemon juice; 1.25 (295 milliliters) whole milk, at room temperature

No ratings yet — be the first!

Contains:DairyEggGluten

High FODMAPTriggers: Milk, yogurt or soft cheese, Wheat flour

Fructans · Lactose

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

This is quickly becoming the new favorite cake in our house, which is quite an accomplishment given the popularity of our Almond Cake. It's simple, flavorful, and not too sweet,…

Directions

1
Heat the oven to 375 degrees. Line the bottom of a 9-inch round cake pan (spring form recommended) with parchment paper, and grease the pan using extra-virgin olive oil. Flour the pan shaking out any excess flour.
2
In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
3
In the bowl of an electric mixer set on high, beat the sugar, eggs, and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the olive oil and beat until incorporated another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons of sugar.
4
Bake the cake until a skewer inserted into the center comes out clean, 40-45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the sides of the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
5
The sugar sprinkled on top results in some crispy texture on the top of the cake, which is a great textural element. Sprinkle with confectioner's sugar for a little extra sweetness.

Diets

Fits as written

Vegetarian
Pescatarian
Nut-free
Halal-friendly
Mediterranean
Low-sodium

Works with easy swaps

Gluten-free (1)

(255 grams) all-purpose flour, plus more for the pan → gluten-free all-purpose flour blend

Dairy-free (1)

(295 milliliters) whole milk, at room temperature → unsweetened plant milk (oat, soy or almond)

Low FODMAP (2)

(255 grams) all-purpose flour, plus more for the pan → gluten-free all-purpose flour blend
(295 milliliters) whole milk, at room temperature → lactose-free milk

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.