Olive Oil Buttermilk Cake
A subtle fruity warmth from the olive oil and a delicate tang from buttermilk. Light, balanced, and irresistibly soft, it’s a simple classic with an elevated, unforgettable finish.
Equipment
- Cheese Cakepan 1 (9 inch) cheesecake pan
- Oven & Temperature Bake at 350 for 35-40 minutes oruntil toothpick comes out clean.
Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 2 tsp baking powder
- 1 tsp flake salt
- ¾ cup buttermilk, room temp
- 2 tsp. grated lemon zest + 2 Tbsp. lemon juice from 1 lemon
- 1 cup high-quality extra-virgin olive oil
- 3 large eggs, room temp
- 1 tsp vanilla extract
- Sprinkle with powdered sugar after cooled or make your favorite Lemon Glaze- (optional)
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cheesecake pan. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk the buttermilk, olive oil, eggs, lemon zest and juice and vanilla until smooth.
- Pour wet ingredients into dry and stir until just combined. Don’t overmix. Pour the batter into prepared pan and smooth the top. Bake for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then unlock the sides of the cheesecake pan to cool completely.
- Sprinkle with powdered sugar or make your favorite lemon glaze.
Notes
Notes- Add crushed pistachios, pine nuts or plumped tart cherries to the batter and on the top before baking. A total of 1 1/3 cups is needed for any addition to this delicious cake.