Olive Oil Cake

Name: Olive Oil Cake
Yield: Serves 8 to 10
Ingredients: 1 3/4 cups (8 3/4 ounces/248 grams), all-purpose flour; 1 teaspoon, baking powder; 3/4 teaspoon, salt; 3 , large eggs; 1 1/4 cups (8 3/4 ounces/248 grams) plus 2 tablespoons, sugar; 1/4 teaspoon, grated lemon zest; 3/4 cup, extra-virgin olive oil; 3/4 cup, milk

Desserts or Baked Goods
Cakes
Easter

By Andrea Geary ･ Appears in Cook's Illustrated May/June 2017, America's Test Kitchen TV

Repurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated.

SERVES 8 to 10

TIME 1½ hours, plus 1½ hours cooling

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