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Prep time
15 minutes
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Cook time
1 hour
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Serves
8
Author Notes
This is an adapted recipe - based on the tried and true Maialino's Olive Oil Cake. We changed the following with excellent results:
-Used Meyer lemons in place of the Orange
-Replaced Grand Marnier with Cointreau
-Made it closer to dairy-free by using Soy Milk in place of Whole Milk
-Used Baking Soda only instead of Baking Soda & Baking Powder
Cake turned out moist and delicious with a slightly crisp top and bottom. —Marga Munson
Ingredients
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2 cups
All purpose flour
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1 3/4 cups
sugar
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1 1/2 teaspoons
kosher salt
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1 1/2 teaspoons
baking soda
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1 cup
Extra Virgin Olive Oil
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1 1/4 cups
Plain Soy Milk
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3
Eggs
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1 1/2 tablespoons
grated Meyer Lemon Zest
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1/4 cup
Meyer Lemon juice
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1/4 cup
Cointreau
Directions
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Preheat oven to 350.
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Prepare a 9-inch cake pan with a round of parchment paper on the bottom so the cake is easy to remove. Spray liberally with non-stick cooking spray.
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In a large bowl, combine the dry ingredients and mix well.
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In a second large bowl, combine the wet ingredients and whisk until mixed together.
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Add the dry ingredients to the wet ingredients, and mix until just combined.
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Pour the batter into the prepared pan. Bake for 1 hour. The top of the cake should be golden brown, and a cake tester should come out clean. Let cool for at least 30 minutes in the pan.
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Take the cake out of the pan by inverting onto a plate. Let cool completely and then enjoy!
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