Lemon Olive Oil Cake Recipe

lemon olive oil cake recipe

Olive oil cakes are my latest favorites. The cakes are dense and moist. Perfect for snacking with tea or coffee.

And since olive oil confers health benefits, an olive oil cake should be healthy for you. And it tastes amazing.

Lemon Olive Oil Cake Recipe

Ingredients:
  • 2 3/4 cup All Purpose Flour
  • 1/4 cup Corn Starch
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/4 cup Granulated Sugar
  • 2 Lemons for Zesting & Juicing
  • 2 tsp Vanilla Extract
  • 4 Large Eggs
  • 1 cup Extra Virgin Olive Oil
Direction:

Preheat oven to 350 deg F. Prep a baking pan by greasing it if necessary.

In a medium-size mixing bowl, add flour, corn starch, baking powder and salt. Mix well. Set aside.

Zest the lemons on a container, like a soup bowl, and set aside. Juice the same lemons into a cup and set aside.

On a large-size mixing bowl, add sugar, lemon juice, vanilla extract, lemon zest, large eggs and olive oil.

Mix thorougly until well-blended. Continue making a cake batter by slowly adding the flour mixture while mixing.

Keep going until all flour mixture are used up. The batter should be well-blended and smooth.

Pour the batter into the baking pan. The source video uses a bundt cake pan. For this serving, I'm using a 9-inch springform pan.

Bake for 35-45 minutes. Do the toothpick test to make sure the cake is done.

Remove from oven and let cool to room temperature.

Place a serving plate over the top of the cake pan and flip it. The cake should slide down easily if the pan is greased up properly.

If the cake won't slide out, run a knife around the edges. This should help.

At this time, you could eat the cake as is. The source video mentioned that it can be eaten for breakfast. Sounds yummy.

Garnish it as you prefer. For this serving, I just used powdered sugar and a couple of slices of lemons.

Enjoy!

Now, here's the source video. It's using a stand mixer, but it's not necessary. Check it out.

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