I had never made an olive oil cake before, but was intrigued by the idea, and the recipe had only 5 ingredients. All of which I had. Perfect.
I took the completed cake to my parents house for Sunday lunch, and didn't tell them what it was. Mom didn't notice the olive oil at all, but thought it was a pleasant lemon cake, that wasn't too sweet. Dad and I thought the olive oil added a pleasant grassy note to the background. But most importantly they kept half the cake 'for later'. Success!
Lemon Olive Oil Cake
- The recipe says a springform pan, which would have come in handy when taking the cake out, but I used a 9 inch cake pan with no bad results. Taking it out of the pan took a little juggling, but no real problems.
- I used all purpose flour instead of cake flour. I'm sure cake flour would have yielded a more tender result, but the texture was close to a pound cake. And everybody loved it,so if you don't have it on hand, I wouldn't worry.
- The cake sinks a little as it cools, so don't worry if it deflates a bit.