Olive Oil Cake

Steps

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1. 1
   Preheat the oven to 375°F.
   ≈0:00
2. 2
   In a medium bowl, combine flour, salt, baking powder, and baking soda. Whisk together until well blended and set aside.
   ≈0:06
3. 3
   In a large bowl with a hand mixer or stand mixer fitted with a paddle, beat sugar and room-temperature eggs on high speed until thick, pale yellow, and well aerated.
   ≈0:42
4. 4
   Reduce to low speed and gradually stream in the olive oil, allowing it to slowly incorporate and form an emulsion that becomes the base of the cake.
   ≈1:40
5. 5
   Add the lemon zest and fresh lemon juice, continuing to mix on low speed to incorporate the bright citrus flavors.
   ≈2:27
6. 6
   Add the whole milk and mix on low speed until just combined. The batter will be thick and well-mixed.
   ≈3:17
7. 7
   Reduce to low speed and gradually add the flour mixture, mixing just until combined. Finish by hand folding with a spatula to ensure no overmixing, which would toughen the cake, and to catch any flour clinging to the beaters.
   ≈4:01
8. 8
   Pour the batter into a prepared 9-inch round cake pan lined with parchment paper and dusted lightly with flour. Spread the batter evenly toward the edges.
   ≈5:03
9. 9
   Sprinkle a few tablespoons of granulated sugar evenly over the top of the batter, which will form a delightful crunchy crust as it bakes.
   ≈5:40
10. 10
    Bake at 375°F for 40 to 45 minutes until a skewer inserted in the center comes out clean and the cake is just pulling away from the sides of the pan.
    ≈6:34
11. 11
    Allow the cake to cool in the pan for at least 20 minutes. Then place another 9-inch cake pan or flat plate on top and carefully flip it over to remove the cake from the pan.
    ≈6:51
12. 12
    Peel away the parchment paper. Flip the cake one more time onto a cake stand or serving plate, presenting the beautiful crunchy sugared top. Slice and serve.
    ≈7:17