Olive Oil Cake

I'm with you... this sounds super gross and like someone was doing just doing a mad lib. But trust, this is incredible.

Ingredients

1 1/4 cups of extra-virgin olive oil

1 cup and 2 tbsps of tablespoons sugar

2 cups cake flour

1/3 cup almond flour or cornmeal

2 teaspoons baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

3 tbsp of sweet liqueur (Grand Marnier is what I use)

1 lemon (to zest and juice)

3 tbsp lemon juice

2 tsp vanilla extract

3 large eggs

Cooking Instructions

1. Preheat oven to 400° and prep your cake pan by coating it in olive oil then sprinkle with sugar. Make sure the oil and sugar are evenly distributed.

2. Grab a bowl and whisk cake flour, almond flour/cornmeal, baking powder, baking soda, and salt in a medium bowl until smooth.

3. In a second bowl, whisk together your sweet liqueur, lemon juice, and vanilla in a small bowl and set aside.

4. Using a mixer (stand or handheld), beat the eggs, lemon zest, and your sugar together for 3-5 minutes. Gradually add the olive oil until the mixture thickens.

5. Using the slowest speed on the mixer, gradually to your stand mixer/bowl with your batter. Start with your dry ingredients, add the sweet liqueur each time to ensure the batter can be stirred with ease, then add the remainder of your dry ingredients to thicken.

6. Add your batter to the oiled pan. Once evenly spread in the pan, top with more sugar.

7. Place cake in oven then immediately reduce oven temperature to 350°.

8. Bake until top is golden brown, center is firm to the touch, poke the cake with a fork to ensure it's baked completely through.

9. Let the cake cool then poke more (small, as small as possible) holes all over top of cake and drizzle a few tablespoons of oil on top.

10. Take cake out of the pan and wrap or display in a cake dish.