Baking•indulgent

Mint Lemon Olive Oil Cake

Lemon and mint join forces here to make up a full flavored incredibly moist tea cake.

Ingredients

Quantities are shown as originally provided.

3/4 cup milk (200g)
1 cup mint stuffed into the cup (pack as much as you can, rinsed and patted dry)
2 large eggs (at room temperature)
1 cup granulated sugar
⅔ cup olive oil
1 ½ cups or 180g all purpose flour
Heaped 1/2 teaspoon salt
¾ teaspoon baking powder
⅛ teaspoon baking soda
freshly grated zest of 2 lemons
2 tablespoons fresh lemon juice
granulated sugar (for topping)

1
Heat oven to 375 F. Butter and flour an 8” round, 3” high, cake pan.
2
In a food processor or blender, blend the milk and mint until the mint is totally combined. It will look light green at first, and will darken as you make the cake batter.
3
In a bowl, whisk together the flour, salt, baking powder and soda.
4
In the bowl of a stand mixer or bowl fitted with a hand mixer, beat together the eggs, zest and sugar until thick and fluffy, 5-7 minutes.
5
While mixer is running, drizzle in the olive oil slowly, allowing it to emulsify and thoroughly combine.
6
Add mint milk and lemon juice, and beat to just combine.
7
Add dry ingredients and beat to just combine.
8
Pour into prepared pan, sprinkle with a tablespoon or two of granulated sugar.
9
Bake and check for doneness at 30-35 minutes.