Recipe Card

Olive Oil Lemon Cake

A light, spongy cake for any occasion, made healthier with olive oil instead of butter that also gives it a richer flavor.

INGREDIENTS

for 2 servings

OliAMO Extra Virgin Olive Oil

1 1/3 cups

Eggs

3 large

Almond Milk

1 ¼ cups

Lemon zest

1 1/2 tablespoons grated (zest, no white pith!)

Lemon juice

1/4 cup freshly squeezed

Limoncello

1/4 cup

Lemon extract

1 to 2 teaspoons

Granulated sugar (can substitute sugar substitute like Monkfruit)

1 3/4 cups

Sea salt

1 1/2 teaspoons

Baking powder

1/2 teaspoon

Baking soda

1/2 teaspoon

Visual Steps

1

Pre-heat oven to 325F and add a circle of parchment paper to the base of a 10” cake pan (do not make this cake in a regular 9-inch cake pan), rubbing the sides and bottomn of the pan lightly with OliAMO.

2

In your mixer’s mixing bowl, add the olive oil and eggs; whisk well on medium speed to emulsify and incorporate.

3

Add the almond milk, lemon zest, lemon juice, Limoncello, and lemon extract.

4

Add the sugar and mix until well combined.

5

Add the flour, salt, baking powder, and baking soda; whisk until incorporated. The batter will be thin.

6

Turn the batter out into your prepared pan and bake in the pre-heated oven for approximately 60 minutes (depending on your oven and altitude). The cake will be done when a toothpick comes out clean and crumby, not wet.

7

Turn the cake out onto a cooling mesh and dust with confectioners’ sugar before to serving.

Olive Oil Lemon Cake

Serve cold and fresh in 1/2 cup servings.