Lemony Buttermilk Olive Oil Cake

Yield: 1 loaf


Ingredients

13.5 ounces all-purpose flour 

2 teaspoons lemon zest

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar 

½ cup plus 1 tablespoon olive oil

1 teaspoon vanilla extract

3 large eggs

1 1/3 cups low-fat buttermilk

Baking spray

1 ½ tablespoons sugar


Directions

Pre-heat oven to 350 degrees.


Combine flour, lemon zest, baking powder, baking soda, and salt in a bowl and whisk together.


Place sugar, olive oil, and vanilla in bowl of stand mixer and beat at medium speed until thoroughly blended. Add eggs one at a time, beating well after adding each one.  Alternate adding flour mixture and buttermilk, starting and ending with the flour mixture.


Spoon batter into a large (9 ½” by 5 ½”) loaf pan, coated with baking spray. Sprinkle top with sugar. Bake at 350 degrees for 1 hour or until toothpick inserted in middle comes out clean. 


Cool pan on wire rack for about 10 minutes. Then run a thin knife around the edges of the pan and remove the cake. Continue cooling on the wire rack until it reaches room temperature.


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