Lemon Olive Cake
A bright lemony cake with a light and rich crumb.
Preparation:
Cook time:
10 minutes
30minutes
Serves: 6 to 8
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2.2/3 cup (320g) Cascade Milling Organic All-Purpose Flour
4 medium (176g) eggs
2 cups (400g) granulated sugar
½ cup (50g) Greek Yogurt
½ cup (65g) olive oil
1 tsp (4.6g) baking powder
¼ tsp (1.5g) salt
1 tsp (4.5g) vanilla extract
Juice of ½ lemon (24g)
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1- Preheat the oven to 350 degrees F.
2- Grease a 9”-round cake pan.
3- In two bowls, separate the yolks from the egg whites.
4- Mix the yolks vigorously with the sugar until it is creamy and form a ribbon when lifted from the
mixing spoon.
5- Add the vanilla and lemon juice, olive oil, and yogurt. Mix well.
6- In a third bowl, mix the flour with the baking powder and salt.
7- With an electric whisk, raise the whites until firm and incorporate them slowly with an enrobing
motion, alternating the flour mix, with the sugar/yolk mix.
8- Transfer the cake batter to the greased pan and bake for 25-30 minutes, or until a toothpick
puncture comes out clean.
9- Remove from the pan and let the cake cool for 30min on a wire rack.
10- Sprinkle the top of the cake with powdered sugar.
Tips:
Adding some grated lemon zest (from the same medium lemon used in the recipe) reinforces the top notes of lemon.
The whipped egg whites give a tender texture to this rich cake. Add a pinch of salt to the whites while whipping to increase their firmness.
This recipe nutrition panel is only provided for convenience and general guidance only. Nutrition data is gathered primarily from the USDA Food Composition Database via online calculators. Nutrition information can vary for a recipe based on multiple factors such as precision of measurements, ingredient freshness, and brands, or the source of nutrition data. We make no warranties regarding its accuracy.
Recipe created by InnovationChix.com
