Olive Oil Buttermilk Cake by Jessie Sheehan
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Olive Oil Buttermilk Cake by Jessie Sheehan
Pair Recipe with Olive Oil Buttermilk Cake by Jessie Sheehan with:
Italian Lemonade and Iced Tea
Similar Colavita Recipes:
Olive Oil Pound Cake by Jessie Sheehan
Carrot Snacking Cake with Cinnamon Cream Cheese Frosting by Jessie Sheehan
Ingredients
Directions
Preheat the oven to 350°F. Grease a 9-inch cake pan with non-stick cooking spray or olive oil and line the bottom with parchment paper.
In a medium-sized bowl, whisk together the flour, salt, baking powder and soda.
In a large bowl, rub the zest into the two sugars with your fingertips. Whisk in the olive oil, buttermilk, eggs, yolks, vanilla and lemon juice.
Add the dry ingredients to the wet and whisk until combined. It’s okay if the batter is a little lumpy.
Pour the batter into the prepared pan and bake for about 60 to 70 minutes, until the top is nicely browned (it will crack a bit as it bakes – don’t worry) and a cake tester comes out with a moist crumb or two. Transfer the cake to a cooling rack and let cool until you can safely touch the pan, about a half an hour.
Release the cake from the pan by running a knife around the edge and invert the cake onto the rack. Let cool for two hours before slicing and serving. The cake will keep for at least 3 days on the counter, tightly wrapped in plastic wrap.
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Ingredients
Directions
Preheat the oven to 350°F. Grease a 9-inch cake pan with non-stick cooking spray or olive oil and line the bottom with parchment paper.
In a medium-sized bowl, whisk together the flour, salt, baking powder and soda.
In a large bowl, rub the zest into the two sugars with your fingertips. Whisk in the olive oil, buttermilk, eggs, yolks, vanilla and lemon juice.
Add the dry ingredients to the wet and whisk until combined. It’s okay if the batter is a little lumpy.
Pour the batter into the prepared pan and bake for about 60 to 70 minutes, until the top is nicely browned (it will crack a bit as it bakes – don’t worry) and a cake tester comes out with a moist crumb or two. Transfer the cake to a cooling rack and let cool until you can safely touch the pan, about a half an hour.
Release the cake from the pan by running a knife around the edge and invert the cake onto the rack. Let cool for two hours before slicing and serving. The cake will keep for at least 3 days on the counter, tightly wrapped in plastic wrap.