Italian

Lemon-Vanilla Olive Oil Cake (recipe Off-Road)

by:
May  5, 2019
0
0 Ratings
  • Prep time 20 minutes
  • Cook time 1 hour 10 minutes
  • Makes 1 loaf 9x5"
Author Notes

Recipe adaptation of Mailalino's Olive Oil cake. I have loved the original recipe since it was first published. In my quest to make it slightly healthier & complex I added both almond flour & whole wheat pastry flour. Not being a fan of orange, I substituted lemon zest along with vanilla extract. I also decided to make it in my favorite shape....a loaf pan. This loaf cake gently oozes with the flavors of lemon & vanilla. The combination of almond flour & whole wheat pastry flour gives it an appealing density that begs you to come back for just one more bite! —sticksnscones

What You'll Need
Ingredients
  • Wet Ingredients
  • 1 teaspoon grated lemon zest
  • 1 3/4 cups sugar
  • 3 large eggs
  • 1 1/3 cups extra virgin olive oil
  • 1 1/4 cups whole milk
  • 1 teaspoon vanilla extract
  • Dry Ingredients
  • 1 cup almond flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup unbleached flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Directions
  1. Wet Ingredients
  2. Preheat oven to 350. Spray a 9x5 loaf pan with olive oil spray. Line the bottom of pan with parchment paper.
  3. In a large bowl combine lemon zest & sugar with your fingers until the sugar becomes sandy & fragrant. Add eggs, one at a time until well blended.
  4. Slowly whisk in olive oil until incorporated. Gradually add milk along with vanilla extract.
  1. Dry Ingredients
  2. In a medium sized bowl, mix together all dry ingredients
  3. Gradually add dry ingredients to wet ingredients until blended, being careful not to overmix.
  4. Pour into loaf pan & bake for approximately 75 minutes. Start testing after 55 minutes. Wooden skewer should come out clean.
  5. Remove from oven & let cool on rack for 10 minutes, before unmolding.
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