Alright, let’s talk about this here Italian Olive Oil Cake. I ain’t no fancy baker, ya hear? But even I can whip this up, and it tastes mighty good, like somethin’ your grandma used to make, even if she wasn’t Italian or nothin’.
First off, you gotta get yourself some good olive oil. Not that cheap stuff, mind you. Get the real deal, the kinda stuff that smells like sunshine and olives. That’s the secret, see? It makes the cake all moist and flavorful. Don’t skimp on the good stuff, I always say.
- 3 eggs – gotta be fresh, from happy chickens if you can find ’em.
- 1 1/2 cups sugar – plain white sugar, nothin’ fancy. Sweetens things up real nice.
- 1 cup good olive oil – like I said, the good stuff. Don’t be cheap!
- 1 cup milk – whole milk is best, makes it richer. But if all you got is that skim milk stuff, well, it’ll do in a pinch.
- 2 cups flour – just regular all-purpose flour. Nothin’ special.
- 2 teaspoons baking powder – this is what makes it rise up all nice and fluffy.
- Pinch of salt – just a little bit, to balance out the sweetness.
- Zest of one lemon – makes it smell real purdy and gives it a little zing.
Now, the makin’ part is easy peasy. First, you gotta beat them eggs and sugar together till they’re light and fluffy. I use my old hand mixer, but you can use whatever you got. Just beat ‘em good, till they look kinda pale and foamy.
Then, you pour in the olive oil and milk, slow and steady, while you keep on beatin’. Mix it all up real good, till it’s all smooth and combined. Don’t be rushin’ things, now. Good things take time.
Next, you mix together the flour, bakin’ powder, and salt in a separate bowl. Just whisk it up with a fork, that’s all you gotta do. Then, you add the dry stuff to the wet stuff, little by little, mixin’ it in till it’s just combined. Don’t overmix it, though, or your cake will be tough. Nobody wants a tough cake, that’s for sure.
Finally, you stir in the lemon zest. Oh, that lemon zest! It makes the whole kitchen smell so good. Just grate it right in, the finer the better. Mix it all up one last time, and you’re ready to bake.
Pour the batter into a greased and floured cake pan. I use a round one, but you can use whatever you got. Just make sure it’s greased and floured good, or your cake will stick. And nobody wants a cake that’s stuck in the pan.
Bake it in a 350-degree oven for about 35-40 minutes, or until a toothpick stuck in the center comes out clean. Every oven is different, you know, so keep an eye on it. You don’t want it to burn. Burnt cake ain’t no good to nobody.
Once it’s done, let it cool in the pan for a bit before you flip it out onto a wire rack to cool completely. You can dust it with some powdered sugar if you’re feelin’ fancy, or just eat it plain. It’s good either way, let me tell ya.
This here cake ain’t complicated. It’s simple, honest, and good. It’s the kind of cake you can eat for breakfast with a cup of coffee, or for dessert after supper. It’s the kind of cake that makes you feel good, you know? Like a warm hug from your grandma, even if you never had one.
And the best part? It keeps well for a few days, wrapped up tight on the counter. Not that it lasts that long in my house, mind you. Folks around here gobble it up pretty quick. But if you manage to save a piece or two, it’s just as good the next day, maybe even better.
So there you have it. My simple recipe for Italian Olive Oil Cake. Give it a try, I bet you’ll like it. And if you don’t, well, more for me!
Now, you can go on and find all sorts of fancy recipes for cakes and whatnots. Lots of folks like to make their meals real complicated these days. But sometimes, the simplest things are the best. This cake, well it’s proof of that. It’s just good, honest food, made with love. And that’s all that matters, ain’t it?
So go on now, get to bakin’. And don’t forget to share, ’cause sharin’ is carin’, and a shared cake tastes twice as sweet.
Tags：[italian cake, olive oil cake, simple cake, easy recipe, dessert, baking, home baking, moist cake]