Olive Oil Cake

We know. Olive Oil and Cake don't go together, right? Oh, but they do!

This cake is super-moist, light, fluffy, and is easy to bake up in under an hour. It's the perfect emergency dessert or weekly treat. Get really good quality olive oil. Believe us, it makes a difference.

Ingredients:

• 5 1/4 ounces white sugar (about 3/4 cup)

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher or sea salt

• 2 teaspoons freshly grated lemon zest

• 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup)

• 4 ounces buttermilk (about 1/2 cup)

• 1 large egg (cold)

• 5 3/4 ounces cake flour (about 1 1/4 cups)

• Powdered sugar to sift over the top

Directions:

• Adjust oven rack to the middle and preheat to 350°F. Line an 8-inch aluminum cake pan with parchment and grease lightly.

• Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for a minute. Do not quit early! Under-mixing at this stage can give the cake an uneven texture.

• Add lemon zest, olive oil, buttermilk, egg, and whisk vigorously until batter looks smooth. Sift in cake flour and whisk just until well combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 30 minutes. (A toothpick inserted into the center should come out with a few crumbs still attached.)

• Cool cake directly in pan about 10 minutes, then run a knife around the edges to loosen if needed. Flip onto your oven-mitted hand, peel off parchment, and place cake right side up on a serving platter or cake stand. Sprinkle with powdered sugar and serve warm or at room temperature.

We had some lemon-infused olive oil from Pasolivo that we didn't really like in salads but works brilliantly in this recipe. Pasolivo in Paso Robles is worth a visit if you have some time to get away. They have an olive oil club that is much like the wine clubs that most vintners have. Check them out at pasolivo.com