Lemon Olive Oil Cake
Ines Le Cannellier
Photo by Ines Le Cannellier
- Serves
- about 8 depending on size of slices
- Prep Time
- 1 Hour 10 Minutes
- Cook Time
- 50 Minutes
I adapted this recipe from Maialino's Olive Oil Cake, making a few changes here and there. I changed the orange juice and zest with lemon juice and zest, and added less sugar than the original recipe. I also used 1% milk instead of whole (that's all I had on hand!), and finally I changed the Grand Marnier for rum!
The cake turned out delicious! It was very moist (thanks to the abundance of olive oil), which is how I prefer my cakes. The olive oil lent it a slight bitterness which paired perfectly with the bright lemon flavor! Finally, the adjusted amount of sugar was great : it was sweet but not overly so!
Ingredients
- 2 cup all purpose flour
- 1 1/4 cup (250 g) sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoon lemon zest
- 2 tablespoon lemon juice
Featured Video
Directions
- Step 1
1. Preheat oven to 350 degrees Fahrenheit. Grease a round cake pan with spray or neutral oil. Set aside.
- Step 2
2. In a medium mix flour, sugar, baking soda, baking powder, and salt. Set aside.
- Step 3
3. In a large bowl, whisk the milk, oil, eggs, zest, juice, and rum. You can use a whisk or fork, just make sure the yolks are well broken up and incorporated, and the mixture is somewhat homogeneous.
- Step 4
4. Add the dry ingredients to the wet and gently stir together. It is ok if there are a few lumps.
- Step 5
5. Pour into prepared pan, and bake for around 50 min. Check after 25-30 min to adjust cooking time. The cake should be lightly golden, and toothpick inserted in the middle should come out clean. Let cool once it's done baking then enjoy!