Olive Oil Cake

Cake was amazing! Not too heavy, with a nice light lemon flavor, I would say the lemon adds a nice background note to complete the flavor profile, rather than make it a "lemon cake". It would be great for brunch, dessert or a snack. After tasting the batter, I did add more lemon zest (about 1 Tbsp), otherwise the only changes were to account for altitude. ALTITUDE ADJUSTMENTS (5280 ft.): 275 g flour 0.5 t baking powder 275 g sugar 3 XL eggs 315 ml milk

Really a perfect cake for spring and summer. I used a large Bundt pan, coated with olive oil and sugar. No parchment. Mixed lemon zest with 210 grams of sugar, then proceeded with recipe. Baked 37 minutes.

We did everything exactly to the directions and my most important comment is that our cook time was at least 5 to 10 minutes longer than recipe states before it was fully cooked. Your 9 inch pan should be the higher sided one, it does grow. Ours is at least 2 inches high: Nordic pan. This is a FABULOUS cake that is even better the next day. Also lends itself nicely to a small amount of fruit compote, ice cream or whipping cream . Just lovely and I look forward to making again and again.

I have made this wonderful cake twice, both times in a round cake pan, with no problems. It is also not difficult to turn it out onto a plate and flip it back onto the rack. The cake is firm and does not break. The baking time of 45 minutes is not nearly enough for my oven, though, and I needed to bake it for more than an hour. Again, this was not a problem as it is not a fragile cake and doesn't become overly brown easily. Five stars for this delicious, sophisticated dessert.

I just made this and used a 9” springform pan. Followed the directions exactly. It came out picture perfect, no spilling. Tastes wonderful.

I have a huge problem with this recipe, and it’s that I can’t figure out how to not eat the whole cake by myself in one sitting. I swear this cake triggers something in my lizard brain. It’s just so perfectly moist and delicately flavored; once I have started nibbling at it, I cannot stop. The 9 inch springform pan baking for 45 minutes worked perfectly. I added a little vanilla and coated the pan with sugar after greasing.

Omg I made this on a whim and very last minute because I wanted to try using orange blossom water and this cake IS brat wow the texture is out of control, so soft and delicate, the crumb is incredible. Can be customized in so many ways also, I can’t wait to spin this recipe many times to come.

This cake is amazing and so delicious! The recipe I very clear and easy to follow. The cake turned out with a lovely flavor and a wonderful texture. I also used this recipe to make cupcakes! Yum!!!

The batter for this cake tastes AMAZING. I used Bono Sicilian evoo. The subtlety of the lemon flavor really allows the evoo to shine. Per readers' comments, I used a 9" springform pan. The only thing is, the interior of the cake was like SOUP and I couldn't get it to bake! I wound up carefully inverting the cake, stirring about 1/2 cup of cassava flour in the middle, and baking it another 20 minutes. Cassava flour absorbs more moisture, so next time, I'll try all cassava flour.

Thought I ruined this, did not ruin this. Ended up splitting into two pans to be on the safe side, could do it all at once in my springform next time. Was a little heavy-handed with the lemon zest on purpose. Took suggestions here to cut back by 1/4 cup of sugar, grateful that I did. This was would have been overly sweet with 1.5 cups of sugar. Baked simultaneously as directed - 375 F for about 40 mins. Took it out a bit early since I used two pans. Looking forward to playing with the flavors.

What is the least amount of sugar I can get away with in this recipe and still have it turn out okay?

Have never baked a cake before, I didn’t even have an electric mixer, and it turned out so tasty with just whipped cream on top. The olive oil makes all the difference!

I have made this cake at least 5 times and is a reliable cake you can make quickly. It’s so moist and lemony. It’s reminiscent of a pound cake, but lighter. I accidentally added the lemon juice to the oil and sugar and it wasn’t a problem. I also use a spring form pan since this would overflow a standard cake pan. I highly recommend this cake!

I first made this delicious cake using AP flour in an 11 inch round pan and came out lightly dense (in a good way) with a strong olive oil aroma which was beautiful. The second time preparing it I used cake flour in a 9 inch squared pan (measured by grams, not cups) and baked it for about 35 min since cake flour has less protein which shortens the baking time, and it came out like a totally different cake! It was like a perfect fluffy pound cake with a subtle olive oil taste. I love this recipe!

Perfect cake! Used almond milk, 1/4 cup less sugar and baked with cut strawberries on top a la Marion Burros Plum Cake!