c gave me a HUGE container of olive oil, because he didn’t need it anymore. i’ve been trying to think of ways to use it, because the container is just too overwhelming for me to look at sometimes.
i keep a list of baking recipes that i want to try. olive oil cake is on the list. i just never have that much olive oil to use. well, thanks to c, i was finally able to make olive oil cake happen. i saw a recipe for lemon cornmeal olive oil cake, but i decided to nix the cornmeal idea and just go for lemon and olive oil.
i brought it to our main office, and it was appreciated. colleagues said: “the cake is awesome!” “i second that!” and “great cake, g-rae!”
looks like i need to be bringing in more treats in the future. next treat to bring to the office is something gluten-free. i have a colleague that is gluten-free, so i want to perfect a gluten-free treat to share. if you’ve got an easy, gluten-free baked good recipe you wanna recommend, leave it in the comments!
yield 1 full bundt cake – about 12 servings
5 large eggs, at room temperature
1 1/4 cups sugar
1 tablespoon finely grated lemon zest
1 cup extra-virgin olive oil
1 1/2 teaspoon vanilla extract
2 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt