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Categories:Viewed: 74 - Published at: 6 years ago
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 1/3 cups extra-virgin olive oil
- 1 1/4 cups whole milk
- 3 large eggs
- 2 tablespoons lemon zest
- 1/4 cups lemon juice
- 1/4 cups Cognac
Method
- Preheat the oven to 350o F. While the oven warms up, oil a 9-inch cake pan (I used olive oil spray) and cut out a circular piece of parchment paper to line the bottom of the pan. Make sure to use a 9-inch cake pan that is over two inches in depth so that the cake has plenty of room to rise.
- In a medium bowl stir together the flour, salt, baking soda, baking powder and sugar. In a large bowl whisk together the milk, olive oil, lemon zest, lemon juice, and Cognac. Slowly mix in the dry ingredients in three pours until the batter has come together.
- Transfer the mixture into the 9-inch cake pan using a rubber spatula to utilize every bit of the batter. Bake the cake for 1 hour checking to see if it needs rotated half way through until it is a rich honey color and starting to have a nice golden-brown top. Let the cake cool in the pan on a cooling rack for 30 minutes. To make sure the edges don't stick, take a knife around the entire cake and then turn over onto the cooling rack to cool for at least 1 hour.
- Optional: serve with the Genius Slow-Roasted Strawberries on top. I added 1 tablespoon of lemon zest to the strawberries before they baked for five hours and spritzed them with lemon juice when they came out of the oven.
