This is a ridiculously simple cake, it is the cake for everyone who wants to bake, no mixer is required you just need a large bowl and a whisk. You will just put everything in the bowl and mix it then bake the cake. Start by adding the sugar in the bowl then soak it with the olive oil which will really shine this recipe, add in baking soda, baking powder a little salt then which those ingredients really well into the sugar making sure the leavening is completely homogenized, you can just whisk it for a minute and it will be okay.
Zest one lemon then add the wet ingredients starting with the oil and the olive oil is what makes or breaks this recipe. Next, you will add buttermilk then add one egg and next you will need a splash of orange flower water and if you don’t have it you can leave it out, this is an aromatic ingredient which acts like vanilla extract, the orange flower water gives the grassy floral notes of olive oil boost and also gives the citrusy of the lemon zest a boost and helps elevate that aroma a little bit.
Mix everything up until they are smooth and emulsified then start sifting in the dry ingredients, one of the main reason of sifting is to minimize the lumps so when you mixing the batter you don’t have to mix it as much as it will incorporate more quickly and this will help keep then batter delicate and avoid overmixing. Prepare an 8 by 3-inch baking pan, butter it then line the bottom with a parchment paper then pour in the batter.
Bake the cake in the oven until a skewer inserted at the center come out clean then let the cake cool for about ten minutes before removing from the pan. Run the back of an offset spatula around the edge of the cake tom make sure it’s not stuck before removing the cake from the pan. Dust the top of the cake with powdered sugar then serves. This is a fantastic, easy minutes recipe it comes together in about 5 minutes, bakes for around 35 minutes, cools then serve, bake it today and enjoy.
- 5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon (1g) kosher salt
- 2 teaspoons freshly grated lemon zest
- 5 1/4 ounces best-quality extra-virgin olive oil (about 3/4 cup; 150g)
- 4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g)
- 1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
- 1/2 teaspoon orange flower water
- 5 3/4 ounces (about 1 1/4 cups, spooned; 165g) cake flour, any style
- Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line an 8- by 3-inch anodized aluminum cake pan with parchment and grease lightly with pan spray.
- Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute. This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary. Under-mixing at this stage can produce dark spots or an uneven texture in the cake.
- Add lemon zest, olive oil, buttermilk, egg, and orange flower water and whisk vigorously until batter looks smooth and well emulsified.
- 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 33 minutes.
- Cool cake directly in pan about 10 minutes, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand.
- Serve warm or at room temperature, with a sprinkling of powdered sugar or with fresh fruit, nuts, and other accompaniments as desired.