Easy Olive Oil Cake
Thinking of making a cake without butter? Start with this no-fuss cake, and you will undoubtedly get hooked. Delicious, light, and so easy to prepare. (VIDEO BELOW)
PREPARING THE CAKE BATTER:
Sift all dry ingredients - flour, baking powder, and salt into a medium-sized bowl. Mix to combine.
In a separate large bowl, combine eggs and sugar. Mix until it becomes creamy.
Add vanilla extract, lemon zest, and oil. Continue mixing to combine evenly.
Alternate in adding a third of the sifted dry ingredients and the milk while mixing continuously. Do this in batches until everything is combined.
Once you get a smooth cake mixture, pour it into the greased cake tin.
Fruity or mild extra-virgin oil is excellent for this cake, not the strong-flavored ones.
Use room-temperature eggs.
Do not skip the sifting of the dry ingredients. It helps in not getting lumps in the batter.
Feel free to use a metal whisk and a spatula if you don't have an electric mixer.
This recipe is perfect for an 8-inch cake pan, anything bigger than that result in a noticeable thinner cake.
If you are not planning to use powdered sugar for dusting, increase the amount of sugar from 1/2 to 3/4 cup.
Calories: 192kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 130mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 76IU | Calcium: 54mg | Iron: 1mg