I love this olive oil cake from Bon Appetit! It’s something that everyone can eat because it’s dairy free! It also keeps on the counter for up to a week and is great for breakfast or dessert!
Ingredients
- 1¼ cups + 2 tablespoons extra-virgin olive oil + more for pan
- 1 cup + 2 tablespoons sugar
- 2 cups cake flour
- ⅓ cup almond flour or meal or fine-grind cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 tablespoons amaretto, Grand Marnier, sweet vermouth, or other liqueur
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 3 large eggs
