This olive oil cake is simple, balanced, and perfect for your favorite whole grain flours. Try this one of Granor's landrace grain varietals; cervena, banatka, rouge de bordeux, or erisman (pastry flour). Use your favorite olive oil as the flavor comes through prominently.
1. Preheat the oven to 350F. Grease and line a 9 inch cake round or loaf pan.
2. In a large bowl whisk together buttermilk, sugar, eggs, olive oil, lemon juice, and vanilla.
3. In a medium bowl sift together the dries; flour, baking soda, baking powder, and salt.
4. Add dries into the wets and stir until well combined.
5. Pour batter into prepared pan.
6. Bake for 15 - 18 minutes until golden brown on the surface, a toothpick comes out clean, and the edges of the cake start to pull away from the pan.
7. Let cool. Slice and serve!