Olive Oil Cake

Ingredients

• 5 1/4 ounces white sugar, plain or lightly toasted
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 2 teaspoons freshly grated lemon zest
• 5 1/4 ounces best-quality extra-virgin olive oil; see our guide to choosing a good olive oil for recommendations
• 4 ounces cultured low-fat buttermilk or kefir; see our explainer on buttermilk substitutes for more information
• 1 large egg, straight from the fridge
• 1/2 teaspoon orange flower water
• 5 3/4 ounces cake flour, any style
• Optional garnishes: powdered sugar, preferably organic; fresh fruit; or toasted nuts

Directions

1. Set a rack in the lower-middle of the oven and heat it to 350 degrees F (180 degrees C). Fit parchment into an 8- by 3-inch anodized aluminum cake pan, then give the pan a light coating of pan spray.
2. In a medium bowl, combine the sugar, baking soda, baking powder, and salt with a whisk for about 1 minute. It may seem blended sooner than that, but keep going so the leavening and salt are truly distributed, which helps you avoid blotchy spots and an uneven crumb.
3. Whisk in the lemon zest, olive oil, buttermilk, egg, and orange flower water with some energy, until the batter is glossy, smooth, and fully blended. Sift the cake flour over the bowl, then whisk only until everything comes together. Pour the batter into the prepared pan. Bake until the cake feels set, though the domed top still takes a gentle fingertip mark, about 33 minutes. A toothpick poked into the middle should come out with a few crumbs clinging to it.
4. Let the cake rest in the pan for about 10 minutes, then slide a butter knife around the sides to release it. Turn it out onto a wire rack, lift away the parchment, and flip the cake right side up onto a serving platter or cake stand. Serve it warm or at room temperature, dusted with powdered sugar or paired with fresh fruit, nuts, and any other accompaniments you like.