Spent so much time preparing for Thanksgiving dinner that you forgot about dessert? This tender, fluffy olive oil cake comes together in less than an hour.
5 3/4 ounces cake flour, any style 1.Adjust oven rack to lower-middle position and preheat to 350°F . Line an 8- by 3-inch anodized aluminum cake pan with parchment and grease lightly with pan spray.Whisk sugar, baking soda, baking powder, and salt together in a medium bowl for about 1 minute. This dry mixture will look homogeneous well before it truly is, so use patience at this stage, and whisk longer than may seem necessary.
Add lemon zest, olive oil, buttermilk, egg, and orange flower water and whisk vigorously until batter looks smooth and well emulsified. Sift in cake flour and whisk just until well combined. Scrape into prepared pan. Bake until cake is firm but your finger can still leave an impression in the puffy crust, about 33 minutes. Cool cake directly in pan about 10 minutes, then run a butter knife around the edges to loosen.
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