Olive Oil Lemon Cake

About a year and a half ago I had the great pleasure of spending two weeks in Italy with my family and best friend.  I’ve travelled quite a bit and Italy swept me off my feet.  We went to Cinque Terre, Florence, and drove a little Fiat through Tuscany – it was inspiring.  One of my favorite things was a cooking class that we took in Cortona.   We planned our menu, tasted our way through the town market, and then spent the day learning to make authentic focaccia, spinach ravioli, pici pasta, stuffed squash blossoms, rice stuffed tomatoes, and lemon olive oil cake (torta di olio oliva e lemoni).

This recipe is proof that the simplicity rules. It’s easy, requires ingredients that you probably have on-hand, and is so rustically beautiful. It’s also tastes amazing. The lemon and olive oil flavors really shine and the drizzle of lemon simple syrup brings everything together.

Olive Oil Lemon Cake

Makes one 8″ or 9″ round cake. Can also be made in a square or loaf pan.

3 eggs
300 grams of flour (2 cups plus 3 tbsp)
250 grams of granulated sugar (1 1/4 cup)
125 ml milk (1 cup)
125 ml olive oil (1/2 cup)
3 tsp baking powder
1 tsp kosher salt (the original recipe does not call for salt)
Zest from two lemons (I used Meyer lemons)

Lemon Simple Syrup

Juice from 2 lemons (I used Meyer lemons)
100 grams of granulated sugar (1/2 cup plus 1 tbsp)

Preheat oven to 350 degrees.

Line your pan with parchment paper.  I like to leave about 2 inches hanging over the side so it’s easy to remove.  Don’t worry about the paper being too precise – the folds will add to the rustic look of the cake.  Mix all of the cake ingredients together in a large bowl and pour into the prepared pan.  Bake for about 40-45 minutes or until a toothpick comes out clean.

While the cake is baking make your simple syrup.  Add the lemon juice and sugar together, stirring until the sugar dissolves.  Set aside.

When the cake is done cooking let cool for about 5 minutes.  Poke holes all over the cake and slowly drizzle your simple syrup over it so that it seeps into the cake.

I’ve found that this cake is delicious served warm but is even better the next day.

Enjoy!