Lemon olive oil cake
Lemon olive oil cake

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, lemon olive oil cake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

It was for Bertolli olive oil and since I assumed most people would go the savory route, I went to dessert. This olive oil cake only improves the longer it sits (not that it'll last that long). Added some lemon juice in the olive oil drizzle post bake and it makes a difference.

Lemon olive oil cake is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Lemon olive oil cake is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have lemon olive oil cake using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Lemon olive oil cake:
  1. Prepare 5 eggs separated discarding one white
  2. Take 3/4 cup sugar divided
  3. Make ready 2 lemons zest and juice
  4. Get 1/2 tsp salt
  5. Take 3/4 cup EVOO
  6. Get 1 cup a/p flour

Hello beautiful: Lemon Olive Oil Cake! Just imagine taking a bite out of fluffy layers loaded with whipped mascarpone, lemon curd and blueberry note: I used lemon thyme blossoms to garnish, you can use rosemary or even lavender. If you aren't in the mood for creamy lemony luscious layers and. This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream.

Steps to make Lemon olive oil cake:
  1. Heat oven to 350° in a large bowl whisk together yokes and 1/2 cup of the sugar. Whisking until thick and pale yellow then add lemon zest, lemon juice, salt, and olive oil. Whisk to combine. Gently STIR in flour until just incorporated.
  2. In a medium bowl beat whites until starting to thicken then slowly add in 1/4 cup sugar. Beat on medium until soft peaks. Then GENTLY fold in egg whites into the yoke mixture until just combined.
  3. Pour batter into a nonstick sprayed & parchment lined 9 inch spring form pan. Bake for 35 minutes until golden. Cake tester should come out clean. Let it cool in pan at least 1 hour before removing from pan to slice and devour!!!

The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. As the olive oil pound cake was cooling, I noticed that the center of the pound cake started to sink. I am interested to make this in gluten free flour. Most olive oil cakes don't have frosting at all.

So that’s going to wrap this up for this special food lemon olive oil cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!