Description
Lemon-scented olive oil cake topped with a crumbly brown sugar and cinnamon streusel.
Ingredients
- FOR THE STREUSEL:
- 1 cup All-purpose Flour
- ¼ cups Packed Brown Sugar
- 2 Tablespoons Granulated Sugar
- ½ teaspoons Ground Cinnamon
- ½ teaspoons Kosher Salt
- ½ sticks Unsalted Butter, melted
- FOR THE CAKE:
- 1 cup All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Kosher Salt
- 2 whole Eggs
- ½ cups Granulated Sugar
- ⅓ cups Extra Virgin Olive Oil
- ½ sticks Unsalted Butter, melted
- 1 whole Lemon, Zested
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Whole Milk
- ¼ cups Powdered Sugar, For Dusting
Preparation
For the streusel
Stir together the flour, sugars, cinnamon, and salt in a medium bowl. Add the melted butter and stir until the streusel comes together. Set aside.
For the cake:
Preheat the oven to 350°F. Spray an 8-inch round cake pan with non-stick cooking spray.
Whisk together the flour, baking powder, and salt in a small bowl and set aside.
Beat the eggs, sugar, and olive oil in the bowl of an electric mixer on medium speed for 5 to 6 minutes, until the mixture turns a pale yellow color and forms ribbons when the paddle is lifted. Add the butter, lemon zest, lemon juice, and milk and mix until well combined. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated.
Press the streusel over the bottom of the prepared pan and pour the batter over the top. Bake for 50 to 55 minutes, until a cake tester inserted into the center of the cake comes out clean. Remove from the oven and let it cool for 30 minutes. Invert the cake onto a plate and dust with powdered sugar. Serve warm.
