Yuzu Olive Oil Cake / ゆずオリーブオイルケーキ
A refreshing, moist cake.
Servings: 6
Equipment
- 9-inch Springform Pan
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar + some extra
- 1 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cups olive oil
- 1 1/4 cups whole milk
- 3 large eggs
- 4 tbsp yuzu juice
- 1 tbsp yuzu or lemon zest
- 1 tsp vanilla extract
- powdered sugar to dust the top
Instructions
- Coat a 9-inch springform pan with olive oil (you can also add a round-cut parchment paper at the bottom of the pan). Sprinkle enough sugar to coat the olive oil on the sides and set aside.
- Preheat the oven to 350 degrees F.
- In a large bowl, sift the flour and whisk together all the dry ingredients (flour, sugar, salt, baking powder, and baking soda).
- In a separate large bowl, mix together all the wet ingredients well (olive oil, milk, eggs, yuzu juice, zest, and vanilla extract).
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Pour the batter into the prepared pan. Place the pan into the oven for about 1 hour, or until a toothpick or stick inserted comes out clean.
- Remove from the oven when done and let rest for 10 minutes. Using a thin knife, cut around the edge of the cake to separate any stuck edges from the pan, and then release the springform pan. Remove the cake from the pan and put the cake on a cooling rack until it cools down to just about room temperature. Then enjoy!
Notes
Recipe by: Sylvia Wakana
I don't recommend using a normal 9-inch cake pan as it may not be deep enough. You can also use a bundt pan.