Simple Cake for Any Occasion

Did you hear? It's my book's first birthday this week. That's right; Italy is My Boyfriend came out one year ago, and what a year it's been! I've been celebrating on Instagram with various giveaways (make sure you check them out!).I thought today would be a fun day to post a simple cake recipe: olive oil cake. Olive oil cake is something Italians serve their children since it’s a mild, sweet, soft cake. Children and adults alike will love this cake. I tested a few versions, but this one was the winner!

Olive Oil CakeServes 12

You will need:– 2 large eggs, room temperature– 1  cup sugar– 1 cup whole milk– 1 cup extra-virgin olive oil– 1 teaspoon vanilla– 1 tablespoon lemon zest– 2 cups all-purpose flour– 1/2 teaspoon baking soda– 1/2 teaspoon baking powder– 1 teaspoon fine salt*1/2 teaspoon flour and 1 teaspoon butter, to butter then flour the pan*1 teaspoon powdered sugar for dustingTo Prepare: Preheat oven to 350 degrees F. Butter and flour a 10” spring-form ring pan.Lightly beat eggs with a paddle attachment in standing mixer on high for 1 minute until frothy. Add sugar beat until fluffy, and add milk, add olive oil, lemon zest and vanilla. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder and salt until well blended and smooth.Pour the mixture into the prepared cake pan. Bake for 45 minutes – 1 hour. Place on a rack to cool upside down. Remove spring pan. About 5 minutes into cooling the cake will drop, let cool. Invert on to a cake plate and dust with powdered sugar.