Very Lemon Olive Oil Cake Recipe

Name: Very Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 3/4 cups sugar; 1 1/5 teaspoons salt; 1/5 teaspoon baking powder; 1/5 teaspoon baking soda; 1 3/4 cups olive oil; 3 large eggs; 1/5 cup freshly squeezed lemon juice; 2 lemons-worth of zest; 1 1/5 cups whole milk

Servings: persons

2 cups flour
1 3/4 cups sugar
1 1/5 teaspoons salt
1/5 teaspoon baking powder
1/5 teaspoon baking soda
1 3/4 cups olive oil
3 large eggs
1/5 cup freshly squeezed lemon juice
2 lemons-worth of zest
1 1/5 cups whole milk

1
["Preheat oven to 325u00b0. Prepare a 9-inch springform pan by oiling the bottom and placing a parchment round on it.
2
In a small bowl whisk all dry ingredients together.
3
In a larger bowl whisk all other ingredients together until very well combined. Mix dry ingredients into wet until just combined.", "Pour into prepared pan and bake for one hour and 15 minutes, checking to see that the top does not get too brown. Test with a cake tester, remembering that the cake will be very moist but not gooey.", "Let the cake rest for 30 minutes then release the pan around the cake and let it rest there until cool. Delicious with whipped cream."]

1656

kcal

Calories

115

Fat

144

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: 2 cups flour, 1 3/4 cups sugar, 1 1/5 teaspoons salt, 1/5 teaspoon baking powder, and more.

Yes, Very Lemon Olive Oil Cake 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.

Very Lemon Olive Oil Cake

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