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Simple Olive Oil Buttermilk Cake

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/4 cup light brown sugar
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/4 cups Colavita Olive Oil
  • 1 1/4 cups buttermilk
  • 3 large eggs
  • 1/2 cup freshly squeezed lemon juice

Instructions

  • Preheat the oven to 350°F. Grease a 9-inch cake pan with non-stick cooking spray or olive oil and line the bottom with parchment paper.
  • In a medium-sized bowl, whisk together the flour, sugars, salt, baking soda and baking powder.
  • In a large bowl, whisk the olive oil, buttermilk, eggs and lemon juice together.
  • Add the dry ingredients to the wet and whisk until just combined. It’s okay if the batter is lumpy.
  • Pour the batter into the prepared pan and bake for about one hour, until the top is nicely browned and a cake tester comes out clean. Transfer the cake to a cooling rack and let cool until you can safely touch the pan, about a half an hour.
  • Release the cake from the pan by running a knife around the edge and invert the cake onto the rack. Let cool for two hours before slicing and serving. The cake will keep for at least 3 days on the counter, tightly wrapped in plastic wrap.