Lemon-Cranberry Cake With Olive Oil Recipe

Name: Lemon-Cranberry Cake With Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 9/16 cups flour; 1 teaspoon baking powder; 1 pinch salt; 3 11/16 tablespoons olive oil; 2 7/16 tablespoons softened butter; 3/4 cup granulated sugar; 2 eggs; 1/2 teaspoon vanilla extract; 1 lemon organic; 1/2 cup milk; 1 bowl fresh cranberries; 4 tablespoons granulated sugar optional; 2 teaspoons lemon juice optional

Servings: persons

1 9/16 cups flour
1 teaspoon baking powder
1 pinch salt
3 11/16 tablespoons olive oil
2 7/16 tablespoons softened butter
3/4 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1 lemon organic
1/2 cup milk
1 bowl fresh cranberries
4 tablespoons granulated sugar optional
2 teaspoons lemon juice optional

1
Preheat oven to 180 degrees Celsius.
2
In a medium bowl, combine the flour, baking powder and salt.
3
In a food processor or electric mixer, mix the olive oil and melted butter and for 1 minute.
4
Add sugar, stir until incorporated, then add the eggs.
5
Add vanilla and lemon zest, and mix until well blended.
6
Add the flour mixture in several batches.
7
Add milk and stir until a smooth.
8
Add the cranberries and stir gently.
9
Transfer into a greased cake pan.
10
Bake for 55-60 minutes until a knife inserted into the center of the cake comes out dry.
11
While cake is baking, prepare the icing.
12
In a small saucepan, combine sugar and lemon juice and cook until it forms a syrup. If the syrup gets too thick you can add a little lemon juice.
13
When cake is baked, wait 5 minutes before unmolding.
14
Transfer to a wire rack and brush with syrup on top to glaze.
15
Allow to cool for at least 30 minutes.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 9/16 cups flour, 1 teaspoon baking powder, 1 pinch salt, 3 11/16 tablespoons olive oil, and more.

Yes, Lemon-Cranberry Cake With Olive Oil falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon-Cranberry Cake With Olive Oil

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