This recipe is simple and delicious, just the way I like them. I came across this recipe in the September 2009 Bon Appetit and thought it looked like a winner. The cake is better the next day, so once it has cooled completely, wrap in foil and store at room temperature.
Olive Oil Cake
1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. kosher salt
2 large eggs
3/4 cup whole milk
1/2 cup mild flavored olive oil
2 tsp. finely grated orange peel
Preheat oven to 325 degrees. Oil and flour 9x5x3 inch metal loaf pan. Whisk first 5 ingredients in large bowl. Whisk eggs, milk, olive oil and orange peel in medium bowl to blend. Gradually whisk egg mixture into dry ingredients. Transfer to prepared pan.
Bake until tester inserted in center comes out clean, 60 to 65 minutes. Cool in pan on rack for 20 minutes. Invert pan to remove cake. Cool completely, top side up.