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Olive Oil Buttermilk Cake by Jessie Sheehan

Yields1 Serving

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

 2 cups all-purpose flour
 1 ½ tsp kosher salt
 ½ tsp baking powder
 ½ tsp baking soda
 1 ½ cups light brown sugar
 ¼ cup granulated sugar
 1 ¼ cups Colavita Extra Virgin Olive Oil
 1 ¼ cups buttermilk
 2 large eggs
 2 egg yolks
 ½ tsp vanilla extract
 ½ cup freshly squeezed lemon juice
1

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.

2

In a medium-sized bowl, whisk together the flour, salt, baking powder and soda.

3

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.

4

Add the dry ingredients to the wet and whisk until combined. It’s okay if the batter is a little lumpy.

5

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.

6

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.