Classic Olive Oil Cake
A simple olive oil cake, moist enough to eat plain, or dress up however you like.
Ingredients
Method
Heat the oven to 175°C and line a 20cm (8") cake pan with parchment, greasing it with a little olive oil.
Rub the lemon zest into the sugar with your hands until fragrant.
Whisk in the olive oil, eggs and vanilla, then whisk in the sour cream.
In a separate bowl, whisk the flour with the baking powder, baking soda, salt and cornstarch, then fold this into the wet mixture just until combined.
Pour the batter into the pan and bake for 40 to 45 minutes, until a skewer comes out clean.
Let the cake cool completely in the pan before turning out.
Dust with powdered sugar just before serving, if you like.
This is the same cake base as my Blackberry Olive Oil Cake with Mascarpone Frosting, minus the layering, good to know if you ever want to dress this one up later.