Olive Oil Tea Cake
Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and dust with flour.Advertisement
Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk, oil, sugar, vanilla and lemon zest in a medium bowl. Add the wet ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan.
Bake the cake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.
To make ahead: Store airtight at room temperature for up to 2 days.
2 1/2 fat, 1 other carbohydrate, 1 starch