Yes, you read it right! It is OLIVE OIL cake...this recipe uses olive oil alone and there is no need for butter. Don't get me wrong...I "heart" butter...but there are times we just need to give butter a break, don't you think!?

One of my baker friend, Justine Lim, shared with me the secret to soft and tender cake - olive oil! Olive oil batter is the secret weapon to create a soft, moist and tender cake with refined crumbs and crackling crust.
This is recipe is perfect for a lazy baking day and definitely one easy cake to bake as it requires no egg whites to whip and fold, or butter to cream..Yay!
Orange Lemon Olive Oil cake is a not-too-sweet and moist-without-being-greasy delicious treat with a mild hint of citrus (from orange and lemon).
Orange Lemon Olive Oil Cake

156gm All-purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
130gm Sugar
2 Eggs
140ml Olive Oil
1 tsp Vanilla Extract
3 tbsp Fresh Orange Juice
1 tbsp Orange Zest
1 tsp Lemon Zest

Directions:

• Preheat the Airfryer at 160°C.
• In a bowl, sift together flour, baking powder, baking soda and salt.
• In a separate bowl, whisk the sugar and eggs together until well combined.
   
   
• Add in olive oil, vanilla, orange juice and zests into the mixture then whisk it until well incorporated.
   
  
• Slowly add the flour mixture to the wet mixture and whisk it to combined. (Tips: Whisk until the mixture turned creamy - without any lumpy chunks) 
   
  
• Pour the mixture into the baking tray and cover the pan with foil and poke random holes on it.
   
  
• Place the baking tray in the Airfryer and AirBake for 30 minutes. 
  
• Once it is done, remove the foil then continue to AirBake for another 5 to 8 minutes until the cake is golden brown and skewer comes out clean.
  
  
   
   
   
   
   

Adapted from Sugar & Cloth