Olive oil lemon cake
Suggested material offered in store
Ingredients
180 ml of Stefano's olive oil (more for greasing)
375 gr (3 cups) 00 flour (more for dusting)
4 eggs
200 gr of sugar
3 tbsp. lemon zest
100ml milk
60ml 35% cream
2 tbsp. baking powder
Preparation
Preheat the oven to 350F
Butter and sprinkle with flour a Bundt cake pan or angel food pan.
In the bowl of a stand mixer, add the eggs and sugar and mix on medium speed, about 1 minute, until the mixture is pale yellow.
Add the flour, lemon zest, oil, milk and cream and mix on low speed until combined. Add baking powder and mix well.
Pour the mixture into the cake pan and smooth the top well with the back of the wooden spoon.
Bake the cake until golden brown, about 35-45 minutes. Check for doneness using the cake thermometer.
Let cool completely in the mold before removing from the mold.
Cake thermometer and a small measuring glass are essential in your kitchen!
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