Lime & Olive Oil Cake

Kitty FloridoAugust 27, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This is a cake I’ve been wanting to try for quite a while. Olive Oil makes a light, fine-textured crumb, and its flavor is barely noticeable by the addition of lime zest. To get some good height on this cake, we whipped the whole eggs with the sugar. The key is to first mix the eggs using the whisk attachment of your stand mixer, until they are foamy, add the sugar and then really whip it up until you end up with a mix that’s both fluffy and pale yellow, almost ribbon like.

This cake follows the same rules from any basic cake recipe: make sure your ingredients are fresh and are at room temperature. With the dry ingredients, make sure you either sift them together or whisk them to ensure that the leavening agent (baking powder) is distributed perfectly. This is an easy step to skip, but trust me it’s so worth it. If you have the eggs in the fridge, you can make them room temperature by submerging them in room temp water for a few minutes.

And last but not least, adding the lime zest masks the strong poignant flavor from the olive oil, but adds a bit of tanginess to it, making it a perfect and easy cake to bake in a rainy afternoon. Ah, when you add the second batch of flour, make sure to finish mixing it by hand to avoid overbeating. Make sure you use a good quality olive oil. Remember, the best ingredients make the best recipes!

Kitty

Lime & Olive Oil Cake

Recipe by America’s Test Kitchen
Yields: 8 to 10 servings

Ingredients:
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
3 large eggs
1 ¼ cups + 2 tablespoons sugar
¼ teaspoon lime zest
¾ cup extra-virgin olive oil
¾ cup whole milk

Directions:

Preheat oven to 350ºF and place the oven rack to the middle position. Grease a 9-inch springform pan, line its base with parchment or wax paper, grease and flour the pan.
Whisk together the flour, baking powder, and salt in a bowl.
Using a stand mixer fitted with the whisk attachment, whip eggs on medium speed until foamy, for about 1 minute.
Add 1¼ cups sugar and lime zest, increase speed to high, and whip until the mixture is fluffy and pale yellow.
Reduce speed to medium and with mixer running, slowly pour in the oil. Mix until oil is fully incorporated.
Add half of the flour mixture and mix on low speed until incorporated. Make sure to scrape down the sides of the bowl as needed. Add milk and mix until combined.
Add remaining flour mixture and mix until just incorporated, mixing by hand.
Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over the entire surface.
Bake until cake is deep golden brown and toothpick inserted in center comes out with few crumbs attached, 40 to 45 minutes. Transfer pan to wire rack and let cool for 15 minutes. Remove side of the pan and let the cake cool completely for about 90 minutes.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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