Olive Oil Cake
 Don’t let the simplicity fool you—this lemon-scented olive oil cake is exceptionally good. It’s perfect any time of day, whether enjoyed on its own or paired with fresh fruit. Ingredients 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off ¼ cup yellow cornmeal 1½ teaspoons baking powder ¾ teaspoon salt 3 large eggs ¾ cup sugar ⅔ cup good-quality extra-virgin olive oil, such as Lucini or Colavita ½ cup milk 1 teaspoon vanilla extract 1½ teaspoons packed lemon zest, from 2 lemons Macerated strawberries, for serving (optional; see note) 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off ¼ cup yellow cornmeal 1½ teaspoons baking powder ¾ teaspoon salt 3 large eggs ¾ cup sugar ⅔ cup good-quality extra-virgin olive oil, such as Lucini or Colavita ½ cup milk 1 teaspoon vanilla extract 1½ teaspoons packed lemon zest, from 2 lemons Macerated strawberries, for serving (optional; see note) Instructions Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8-inch cake pan with nonstick cooking spray with flour. Line the bottom of the pan with a round of parchment paper (no need to spray the paper with cooking spray). In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), beat the eggs and sugar at high speed for 30 seconds. Continue beating on high and add the oil in a slow, steady stream. Reduce the speed to low and gradually pour in the milk. Add the vanilla and lemon zest and mix on low until combined. Add the dry ingredients to the batter and beat on medium-low speed until evenly combined, scraping down the sides and bottom of the bowl as necessary. Do not overmix. Pour the batter into the prepared pan and bake for about 35 minutes, until the top is golden brown and domed, and a cake tester inserted into the center comes out clean. Let the cake cool in the pan on a rack for about 15 minutes, then remove the cake from the pan and let cool on the rack until ready to serve. The cake can be served slightly warm or at room temperature. Serve with macerated strawberries, if desired. The cake will keep well for up to 4 days, under a cake dome or covered with foil at room temperature. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving. Note: To make macerated strawberries, combine one pound of strawberries (halved or quartered, depending on their size) with 2 tablespoons of sugar. Toss until the strawberries are evenly coated with the sugar. Let sit for about 30 minutes at room temperature, tossing occasionally, until the strawberry juices are released. Note: The nutritional information does not include the optional macerated strawberries. Preheat the oven to 350°F and set an oven rack in the middle position. Spray an 8-inch cake pan with nonstick cooking spray with flour. Line the bottom of the pan with a round of parchment paper (no need to spray the paper with cooking spray). In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), beat the eggs and sugar at high speed for 30 seconds. Continue beating on high and add the oil in a slow, steady stream. Reduce the speed to low and gradually pour in the milk. Add the vanilla and lemon zest and mix on low until combined. Add the dry ingredients to the batter and beat on medium-low speed until evenly combined, scraping down the sides and bottom of the bowl as necessary. Do not overmix. Pour the batter into the prepared pan and bake for about 35 minutes, until the top is golden brown and domed, and a cake tester inserted into the center comes out clean. Let the cake cool in the pan on a rack for about 15 minutes, then remove the cake from the pan and let cool on the rack until ready to serve. The cake can be served slightly warm or at room temperature. Serve with macerated strawberries, if desired. The cake will keep well for up to 4 days, under a cake dome or covered with foil at room temperature. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving. Note: To make macerated strawberries, combine one pound of strawberries (halved or quartered, depending on their size) with 2 tablespoons of sugar. Toss until the strawberries are evenly coated with the sugar. Let sit for about 30 minutes at room temperature, tossing occasionally, until the strawberry juices are released. Note: The nutritional information does not include the optional macerated strawberries. Nutrition Information Powered by Per serving (8 servings) Calories: 359 Fat: 21 g Saturated fat: 3 g Carbohydrates: 39 g Sugar: 20 g Fiber: 1 g Protein: 5 g Sodium: 225 mg Cholesterol: 71 mg Per serving (8 servings) Calories: 359 Fat: 21 g Saturated fat: 3 g Carbohydrates: 39 g Sugar: 20 g Fiber: 1 g Protein: 5 g Sodium: 225 mg Cholesterol: 71 mg