Olive Oil Cake
Zach Laidlaw's olive oil cake made with one cup of olive oil, three large eggs, brown sugar, honey, fresh lemon zest, and milk whisked together with flour, baking soda, and baking powder and baked in a half sheet pan at 350 degrees for twenty minutes. Light, bright, fluffy, and fragrant with lemon. Shared with permission and served with fresh fruit and whipped cream for the springtime gathering dessert that this cake always deserved to be.
Ingredients
Wet ingredients:
- 1 cup olive oil
- 3 large eggs
- 1 cup brown sugar
- ½ cup honey
- 2 Tbsp lemon zest
- 1 cup milk
Dry ingredients:
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups flour
Instructions
- Preheat your oven to 350℉ and line a half sheet pan.
- In a large mixing bowl, whisk wet ingredients until combined.
- In a separate medium mixing bowl, whisk dry ingredients until combined.
- Add dry ingredients to the wet ingredients and mix with a spatula until just combined.
- Pour into a sheet pan (a little larger than 9×13) and bake at 350℉ for 20 minutes.
- Slice and serve with fresh fruit and whip cream. Enjoy!