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Lemon olive oil cake

I’ve been a bit behind on my blog this past week, but it’s been a crazy few days. It’s only about to get busier with more meeting and interviews to come for potential jobs – wish me luck! Back to the blog…I finally got around to trying an olive oil cake. This cake has gained popularity over the recent years as a wonderfully moist cake great for brunch or dessert. I had no doubt that it would be moist as I have used olive instead of butter for cakes, but just how much of that olive oil can you taste? I was about to find out…

lemon olive oil cake

lemon olive oil cake

lemon olive oil cake

lemon olive oil cake

Lemon olive oil cake
Yields one 9 inch round cake pan
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Total Time
45 min
Total Time
45 min
4621 calories
570 g
589 g
243 g
55 g
41 g
1417 g
4541 g
374 g
0 g
193 g
Nutrition Facts
Serving Size
1417g
Amount Per Serving
Calories 4621
Calories from Fat 2151
% Daily Value *
Total Fat 243g
374%
Saturated Fat 41g
203%
Trans Fat 0g
Polyunsaturated Fat 27g
Monounsaturated Fat 166g
Cholesterol 589mg
196%
Sodium 4541mg
189%
Total Carbohydrates 570g
190%
Dietary Fiber 8g
32%
Sugars 374g
Protein 55g
Vitamin A
26%
Vitamin C
48%
Calcium
60%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups all-purpose flour
  2. 1 3/4 cup sugar
  3. 1 1/2 tsp kosher salt
  4. 1/2 tsp baking soda
  5. 1/2 tsp baking powder
  6. 1 cup extra-virgin olive oil*
  7. 1 1/4 cup whole milk
  8. 3 large eggs
  9. 1 1/2 tbsp grated lemon zest**
  10. 1/4 cup fresh lemon juice**
  11. 1/4 cup lemonade**
Notes
  1. *reduced amount of olive oil from original recipe
  2. **These are substitutions I made to the recipe, using lemon flavors instead of orange. Proceed with the same procedure in the original recipe, using the marked substitutions for the original ingredients
Adapted from Food52
beta
calories
4621
fat
243g
protein
55g
carbs
570g
more
Adapted from Food52
Cherry on my Sundae http://cherryonmysundae.com/

For complete recipe click here

 

**Helpful tips and common mistakes

 I knew immediately that I wanted to make a lemon olive oil cake so I used a recipe found on Food52, substituting the orange flavors for lemon. After reading the reviews, I noticed that many people advised using less olive oil so I reduced the amount from 1 1/3 cups to 1 cup. With these small adjustments, this lemon olive oil cake came out beautifully golden brown!

lemon olive oil cake

To make a little something extra, I garnished the cake with caramelized lemon slices. The cake was just as delicious as I had expected with a subtle hint of lemon. The olive oil was the key factor in the texture of the cake, without leaving a strong taste of the olive oil in your mouth. The caramelized lemon slices were the perfect topping as it added extra tartness. Even though the amount of olive oil was reduced from the original recipe, the cake was far from dry. In fact, I would try even reducing it to 3/4 cup next time I use this recipe. Use meyer lemons when they are available or change up the citrus fruit (grapefruit anyone?) to make this cake your own!

lemon olive oil cake    

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Comments: 2

  1. Mary Frances 06/25/2014 at 4:10 pm Reply

    Your cake looks lovely and I love the ring of caramelized lemons you used as garnish, it makes for a perfect presentation. Good luck on your interviews!

    • cma0425 06/25/2014 at 8:18 pm Reply

      Thanks so much Mary!

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