Olive oil cake works best when the oil is present but not loud. A mild or medium fruity extra virgin olive oil gives fragrance, while eggs, sugar, and milk keep the crumb tender instead of heavy.
The technique is mostly restraint. Warm ingredients emulsify more cleanly, steady mixing gives lift, and the batter should look glossy before the flour goes in. That is the difference between a soft cake and one that reads greasy.
Set servings and units first. You can change them anytime.
Heat the oven to 350 F. Oil a 9 in springform pan and line the bottom with parchment.
Sift the flour, baking powder, and salt together. Rub the lemon zest into the sugar with your fingertips until fragrant.
Beat the eggs and lemon sugar for 3 to 4 minutes, until pale and thick enough to leave a ribbon.
With the mixer running on medium-low, stream in the olive oil slowly over 1 minute. The mixture should look glossy and slightly thicker.
Whisk in the milk and vanilla just until combined. If the bowl feels cold, let the batter stand 5 minutes before adding flour.
Fold in the dry ingredients in two additions. Stop when no dry streaks remain, even if the batter is not perfectly smooth.
Scrape into the pan and bake 42 to 50 minutes, until the center reaches 205 F and a skewer comes out with moist crumbs.
Cool in the pan for 15 minutes, then unmold and cool completely on a rack.
Dust with powdered sugar before serving. Store covered at room temperature for 2 days or chilled for 5 days.
If the cake tastes bitter, use a milder oil next time. If the crumb feels oily, the oil was added too fast or the batter was too cold.
You made Torta all'Olio d'Oliva. Time to eat.
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Choose an oil you would happily taste from a spoon. Peppery oil can work, but only if you want that flavor in the finished cake.
Six Italian regions. Nothing reformulated. Imported direct.
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