Lemon Olive Oil Cake From Yoga Journal Recipe

Name: Lemon Olive Oil Cake From Yoga Journal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 C all purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 3 large eggs; 1 C sugar; 1/3 C olive oil; 1 tsp vanilla; 2 T fresh lemon juice; 1 tsp lemon zest; powdered sugar for dusting, if desired

Servings: persons

1
Position rack in center and preheat to 350.
2
Lightly oil a 9in springform pan.
3
Sift together flour, baking powder and salt.
4
In a large bowl, beat eggs on medium until thick and pale yellow - about 3 min. Continue beating while adding sugar in a thin steady stream. Add the oil in a thin steady stream. Beat in vanilla, juice and zest.
5
Fold dry into wet in 3 batches. Do not over mix.
6
Scrape into prepared pan.
7
Bake until golden brown and springs back when pressed in center - about 35-40 min. Place on rack to cool for 10 min and then release from pan.

828

kcal

Calories

Fat

128

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 10 ingredients. The key ingredients include: 1 1/3 C all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 3 large eggs, and more.

Yes, Lemon Olive Oil Cake From Yoga Journal 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 Olive Oil Cake From Yoga Journal

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