LEMON-OLIVE OIL CAKE WITH CRANBERRY GLAZE
"This cake is unfussy, it stays moist and the cranberries make the most gorgeous naturally colored glaze," says Molly.
Provided by Molly Yeh
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper.
- In a medium bowl, whisk the flour, almond meal, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, whisk the lemon juice and yogurt until very smooth. In a large bowl, whisk the granulated sugar and olive oil until combined, then whisk in the eggs, one at a time, whisking well after each addition. Stir in the almond extract. Whisk in the flour mixture in three batches, alternating with the yogurt mixture in two batches, whisking well after each addition.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
- Meanwhile, make the glaze: Combine the cranberries and water in a small saucepan over low heat and cook, smashing the cranberries with a rubber spatula as needed, until they start to break down and release their juices, 5 to 10 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with the rubber spatula and scraping off the bottom of the sieve. Add the confectioners' sugar and salt and mix until the glaze is smooth and spreadable. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water. If it's too thin, add a pinch of confectioners' sugar.
- Spread the glaze over the top of the cake, allowing some to drip down the sides. Decorate as desired.
LEMON OLIVE OIL CAKE
Recipe from Gourmet Magazine. A light and tender lemon-scented olive oil cake. You can use either extra-virgin or regular olive oil. Extra-virgin olive oil will yield a slightly stronger flavor.
Provided by Bren in LR
Categories Dessert
Time 55m
Yield 1 9-inch cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F. Grease a 9-inch springform pan with non-stick cooking spray. Line the bottom with a circle of parchment paper and grease with the non-stick spray.
- In the bowl of a stand mixer fitted with a wire whisk attachment, whip the egg yolks with 1/2 cup of the sugar until pale and thick.
- Combine the olive oil and lemon juice and with the mixer running on low, slowly add it to the yolk mixture. It may look slightly curdled. Add the flour and lemon zest and gently fold into the yolk-olive oil mixture with a spatula.
- Transfer mixture to a separate bowl and set aside. Clean the stand mixer bowl and whisk attachment.
- In the bowl of the stand mixer fitted with the wire whisk attachment, whip the egg whites until foamy, then slowly add 1/4 cup of the sugar and continue to beat to soft peaks.
- Gently fold into the olive oil mixture, just barely until incorporated. Do not overmix.
- Spread into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar.
- Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool for 10 minutes, then remove the sides of the springform pan and cool completely.
- Dust with powdered sugar and serve with whipped cream and fresh berries, or as desired.
Nutrition Facts : Calories 2789, Fat 183.8, SaturatedFat 29.9, Cholesterol 830, Sodium 263.4, Carbohydrate 251.1, Fiber 3.5, Sugar 152.2, Protein 39.5
MINI OLIVE OIL CAKES WITH LEMON GLAZE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 mini cakes
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.
- Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.
- Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
- Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.
Nutrition Facts : Calories 272 calorie, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 44 milligrams, Sodium 118 milligrams, Carbohydrate 46 grams, Fiber .5 grams, Protein 3 grams, Sugar 38 grams
LEMON OLIVE OIL CAKE
Provided by Ayesha Curry
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-inch cake pan with cooking spray and line the bottom with a parchment circle.
- Mix the cake batter per package instructions, substituting olive oil for the called-for vegetable oil or butter. Stir in the lemon zest.
- Pour the batter into the prepared cake pan. Bake until the cake is light golden and a tester inserted in the center comes out clean, about 40 minutes. Let cool completely in the pan, about 20 minutes. Invert the cake onto a stand or plate and remove the parchment.
- Stir together the confectioners' sugar and lemon juice to make a smooth, pourable glaze. Pour the glaze over the center of the cake and spread to the edges so some drips down the sides. Arrange or mound the raspberries in the center of the cake and serve.
OLIVE OIL CAKE
This simple, lemon-scented olive oil cake is an elegant treat all by itself or topped with whipped cream, fruit or ice cream. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. Make sure your olive oil tastes delicious and fresh. If you wouldn't eat it on a salad, it won't be good in your cake.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield One 9-inch cake
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
- Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
OLIVE OIL COFFEE CAKE
I was watching a show called "Unique Eats" on the new Cooking Channel... a restaurant in New York called Locanda Verde has an Italian-themed Sunday brunch featuring this lemony olive oil coffee cake by their pastry chef Karen DeMasco. It sounded so amazing I had to find and save this recipe....
Provided by Raquel Grinnell
Categories Breakfast
Time 2h30m
Yield 1 cake, double streusel, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- For the streusel:.
- Combine the flour, granulated sugar, brown sugar, almonds, cinnamon, and 1/2 teaspoon salt in the bowl of an electric mixture fitted with the paddle attachment. Mix just to combine. Add the butter and mix just until the streusel comes together. Spread onto a baking sheet and chill in the refrigerator until firm, about an hour.
- Crumble the streusel with your fingers and store in an airtight container in the refrigerator or freezer until ready to use.
- For the cake:.
- Preheat the oven to 350 degrees F. Line the bottom of an 8-inch cake pan with parchment paper. Butter the pan and the paper. Spread about 1 3/4 cups streusel around the bottom of the pan.
- In a bowl, sift together the flour, baking powder, and salt; set aside.
- Fill a medium saucepan with 2 inches water and bring to a simmer. In the bowl of an electric mixer, combine the eggs, granulated sugar, and lemon zest. Set the bowl over the saucepan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes.
- Transfer the bowl to an electric mixer fitted with the whisk attachment. Beat on medium speed until the mixture thickens, is a pale yellow, and forms ribbons when the whisk is lifted, 5 to 6 minutes.
- Meanwhile, in another bowl, whisk together the oil, milk, and lemon juice. When the egg mixture has thickened, slowly drizzle in the oil mixture, with the machine running.
- Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in the butter and mix just to combine.
- Pour the batter into the prepared pan over the streusel. Bake, rotating the pan once halfway through, until the top of the cake is golden, the center bounces back, and a cake tester inserted in the center comes out clean, about 50 to 60 minutes. Unmold the cake from the pan so that the streusel is on top and serve or cool completely on a wire rack. Once cool, wrap in plastic wrap.
- Notes:.
- Streusel keeps, well sealed in an airtight container, in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Nutrition Facts : Calories 662.8, Fat 39.3, SaturatedFat 14.8, Cholesterol 104.7, Sodium 227.4, Carbohydrate 70.6, Fiber 3.3, Sugar 35, Protein 10.1
LEMON OLIVE OIL CAKE
This came from Epicurious , with just a couple of changes. It is a lovely light cake without any dairy products. it would be lovely with rasberries and ice cream.
Provided by ChefDebs
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*.
- Grease a springform pan with some oil , then line the base with parchment paper and grease the paper.
- Finely grate lemon zest from the lemon, and whisk together with the flour,reserve.
- Sqeeze juice from the lemon and reserve.
- Beat together, egg yolks and 1/2 cup sugar with an electric mixer at high speed until thick and pale ( 3 mins ) Reduce speed and add olive oil and reserved lemon juice, beating until just combined ( mix may look seperated )Using a wooden spoon stir in flour mixture until just combined.
- Beat the 4 egg whites and 1/2 tsp salt in a clean bowl, and beat until frothy, then add 1/4 cup sugar a little at a time, beating until egg whites form soft peaks ( 3 mins ).
- Gently fold 1/3 of the whites into the yolk mixture, then fold in remaining whites, gently but thoroughly.
- Transfer batter to springform pan.Sprinkle top with the 2 tbsps sugar.
- Baake until puffed and golden, and a wooden pick comes out clean ( 45 mins ).
- Cool cake on rack for 10 mins then run a thin knife around edge and remove side of pan.
- Cool cake to room temp and remove bottom of pan and peel off parchment paper and transfer to serving plate.
Nutrition Facts : Calories 499.2, Fat 31.4, SaturatedFat 5.1, Cholesterol 176.2, Sodium 253.7, Carbohydrate 49.3, Fiber 1.2, Sugar 29.6, Protein 7.3
PICTURE-PERFECT OLIVE OIL CAKE
Make and share this Picture-Perfect Olive Oil Cake recipe from Food.com.
Provided by Dan Churchill
Categories Dessert
Time 1h10m
Yield 1 9 inch cake
Number Of Ingredients 16
Steps:
- For the cake:.
- Preheat oven to 325 degrees. Grease a 9" springform pan with olive oil. Line with a round of parchment, grease parchment, and set aside.
- Whisk to combine flour, baking powder, and 1/4 teaspoon salt in a medium bowl. In the bowl of a stand mixer fitted with the whisk attachment, combine eggs and honey. Whisk until lightened, about 3 minutes. Add oil and yogurt and mix until well-incorporated. Switch out whisk attachment for paddle and add flour mixture. Mix just until combined, scraping down the sides of the bowl as necessary to create a smooth batter.
- Transfer to prepared pan and smooth top. Bake until a cake tester inserted into the center comes out clean, about 30-34 minutes. Transfer to a rack and cool 5 minutes. Remove springform ring and let cake cool completely.
- For the coconut lemon curd:.
- Combine coconut cream, honey, lemon zest, and a pinch of salt in a medium saucepan over medium-high heat. Cook, whisking, until smooth and quite warm to the touch, about 2-3 minutes. Place egg yolks in a medium bowl. Whisking continuously, gradually pour coconut cream mixture into yolks to temper. Return mixture to pot over medium heat and cook, whisking continuously and scraping the sides of the pot as necessary with a heatproof plastic spatula, until mixture bubbles and thickens. Let continue to cook at this stage for two minutes. Remove from heat and add butter, whisking until smooth. Transfer to a bowl.
- and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Place in refrigerator and let cool completely. (This can be done up to 2 days in advance.) Once cool, add lemon juice to taste and to thin to a spreadable consistency.
- For the blueberry sauce and ricotta filling:.
- In a small saucepan, combine blueberries, honey, and 1 tablespoon water. Place over medium-high heat and cook until blueberries burst and mixture becomes sauce-like, about 4 minutes. Let cool completely.
- To assemble cake, remove parchment round and split cake layer in half crosswise. Place bottom half on a serving platter. Top with half of the whipped ricotta, spreading to the edges of the cake. Spread with 1 cup coconut lemon curd, reserving remaining for serving. Place top half of cake on top and spread remaining ricotta to cover. Finish with blueberry sauce. Cut into wedges and serve.
Nutrition Facts : Calories 7220.5, Fat 425.8, SaturatedFat 166.2, Cholesterol 1883.8, Sodium 2035.1, Carbohydrate 764.1, Fiber 12.6, Sugar 518.3, Protein 123.2
ROSEMARY OLIVE OIL CAKE WITH LEMON BUTTERCREAM
When chef Anne Burrell got engaged to Stuart Claxton, she wanted a wedding with some traditional elements and some unexpected ones. Her six-tier cake was a perfect mix of the two: a creation straight out of a fairy tale - but with totally surprising flavors inside. She called on one of the most creative bakers she knows, her friend Buddy Valastro, to pull off the feat, and together they settled on this showstopper, made with rosemary olive oil cake and lemon buttercream. (To play up the harvest theme of the October event, Buddy decorated it with vegetables molded from Rice Krispies treats!) Here's a scaled-down cake recipe straight from Buddy so you can try it yourself.
Provided by Buddy Valastro
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 300˚ F. Coat two 8-inch round cake pans with cooking spray. Combine the sugar, 2 1/3 cups flour, the baking powder, salt and 2 egg yolks in a large bowl; beat with a mixer on medium-high speed until well mixed. Stream in 1 cup olive oil and mix about 30 seconds. Beat in the 3 whole eggs, one at a time. Stream in the milk and vanilla and mix until combined.
- In a separate bowl, combine the chopped rosemary, remaining 2 teaspoons olive oil and 3 teaspoons flour. Fold the rosemary mixture into the batter.
- Pour the batter into the cake pans. Bake until a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Transfer to a rack and let cool completely in the pans.
- Make the lemon curd: In a small saucepan, combine 1/4 cup sugar, the egg yolk, lemon zest and juice, cornstarch and 1 tablespoon butter. Stir continuously with a rubber spatula until the mixture boils and thickens, about 1 minute. Transfer the lemon curd to a bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate to cool.
- Make the buttercream: Set up a stand mixer with the whisk attachment. In a medium saucepan, heat the egg whites and remaining 1 cup sugar over medium heat until the mixture reaches 160˚ F and the sugar is dissolved. (You should not be able to feel any sugar granules and the mixture should be very warm, not hot, to the touch.)
- Pour the egg white mixture into the mixer bowl and whisk on medium-high speed until the meringue is three times its volume, holds firm peaks and has cooled to about 95˚ F, about 4 minutes. Beat in the remaining 4 sticks butter slowly, piece by piece, until smooth and blended. Beat in the salt and vanilla.
- Remove the lemon curd from the refrigerator and fold it into the buttercream until well combined.
- Assemble the cake: Transfer 1 cake layer to a cake plate. Spread some of the buttercream on top using an offset spatula. Top with the other cake layer. Cover the top and sides of the cake with a thin layer of buttercream (this is the crumb coat); refrigerate 15 to 20 minutes. Cover with the remaining buttercream.
LEMON OLIVE OIL CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray and line the bottom with parchment paper. Coat the parchment with cooking spray.
- Thinly slice 2 lemons and remove the seeds; set aside for topping. Grate the zest of 2 lemons. Squeeze enough of the lemons to measure 1/2 cup juice.
- Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Increase the mixer speed to medium high and beat until combined, about 1 minute.
- Pour the batter into the prepared loaf pan and bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Transfer to a rack and let cool 40 minutes in the pan, then remove to the rack to cool completely.
- Meanwhile, make the topping: Put the lemon slices in a small saucepan and cover with water. Bring to a boil, then drain. Return the lemon slices to the saucepan and repeat the boiling process two more times. Return the lemon slices to the saucepan and add 1 cup water, the remaining 3/4 cup granulated sugar and 2 tablespoons lemon juice. Bring to a boil, then reduce the heat so the liquid gently simmers; cook until the liquid is syrupy and the lemon slices are tender and translucent, about 15 minutes. Let cool completely.
- Make the glaze: Combine the confectioners' sugar and 1 tablespoon lemon juice in a bowl until smooth, adding the remaining 1 tablespoon lemon juice if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Remove the candied lemon slices from the syrup, letting the excess drip back into the saucepan. Arrange on top of the cake.
LEMON OLIVE-OIL CAKE
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
- Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
- Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
- Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
- Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
- Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
LEMON ROSEMARY OLIVE OIL CAKE
From the Oliveoillovers blog; posted here for safekeeping. Can't wait to make this one - lots of my favorite ingredients, lemon, rosemary, olive oil, yogurt... can't go wrong. And in a bundt; the easiest cake pan ever!
Provided by Raquel Grinnell
Categories Breakfast
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Begin by preheating the oven to 350F degrees. Grease your baking pan of choice and coat with a light dusting of flour to ensure the cake can easily be removed from the pan.
- In a large bowl, combine the eggs, 1/4 cup lemon juice, zest, rosemary, vanilla, yogurt and granulated sugar, whisking until the mixture is light and smooth, about 1 -2 minutes.
- In a separate bowl, thoroughly combine the flour, baking powder, baking soda and salt, and using a wooden spoon, fold into the wet ingredients, stirring until mixed together.
- Pour the batter into the baking pan and bake for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove the cake from the oven and let cool in the pan for 10 minutes before removing the cake from the pan. Let the cake cool completely on a cooling rack and then prepare the icing: Whisk 1 - 2 tbsp lemon juice into 1 cup of powdered sugar, adding more juice or sugar if necessary. When desired consistency is reached, drizzle over the cake and let set before serving.
Nutrition Facts : Calories 370.4, Fat 13.1, SaturatedFat 2, Cholesterol 31, Sodium 223.2, Carbohydrate 59.7, Fiber 0.9, Sugar 35.1, Protein 4.3
More about "lemon olive oil cake recipes"
THE PERFECT LEMON OLIVE OIL CAKE RECIPE | OLIVEOIL.COM
From oliveoil.com
Cuisine ItalianCategory DessertAuthor Julissa RobertsTotal Time 1 hr 10 mins
- Heat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with a parchment round. Grease the parchment.
- In the bowl of a stand mixer fitted with a whisk attachment, beat together the eggs and sugar on high until very pale and fluffy, 3 minutes.
LEMON OLIVE OIL CAKE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
Ratings 5Category Brunch, DessertCuisine American, ItalianTotal Time 42 mins
- In large mixing bowl combine olive oil, eggs, milk, lemon juice, lemon zest. Cream for 2 to 3 minutes.
- In medium bowl, mix together powdered sugar, lemon juice, and melted butter. Blend thoroughly.
AMAZING LEMON OLIVE OIL CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
- In a medium bowl toss together sugar and lemon zest until combined. Add eggs and whisk well until combined. Whisk in olive oil and butter. Add lemon juice and buttermilk and whisk until combined. Add mixture to the flour mixture, and fold with a rubber spatula until combined and smooth. Once all is added, be careful not to overmix the batter.
PISTACHIO-TOPPED LEMON-OLIVE OIL CAKE RECIPE - FOOD & WINE
From foodandwine.com
- Preheat the oven to 350°. Butter a 10-inch round cake pan, line the bottom with parchment paper and butter the paper. In a food processor, pulse the almonds with 2/3 cup of the pistachios until finely ground.
- In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until it's the texture of moist sand. Add the eggs one at a time, beating well between additions. Add the lemon zest, lemon juice and vanilla seeds and beat until smooth. Gradually beat in the olive oil in a thin stream. Using a rubber spatula, fold in the ground nuts, flour and salt. Scrape the batter into the prepared pan.
- Bake the cake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 15 minutes. Invert the cake onto the rack and peel off the parchment paper. Invert the cake again onto a serving plate.
LEMON ROSEMARY OLIVE OIL CAKE - GRADFOOD
From gradfood.com
- In a bowl, whisk together flour, rosemary, salt, baking powder, and baking soda. In a separate bowl, whisk the eggs and then add the granulated sugar, olive oil, milk, butter, and the zest and juice from 2 lemons.
- Slowly incorporate the wet ingredients into the dry ingredients, mixing until just combined (don’t overmix!).
LEMON OLIVE OIL CAKE RECIPE - FETTY'S FOOD BLOG
From fettysfoodblog.com
- Preheat oven to 375 degrees F. If using a standard 9-inch round baking pan, line the pan with parchment paper. Spray the inside with cooking spray. If using a bundt pan, spray the inside with cooking spray, lightly dust with flour, invert, hold and tap over the sink to remove any excess flour. Set aside.
- Combine olive oil, milk, and sugar in a large bowl and whisk together for 2 minutes. Add eggs, lemon zest, and lemon juice, continue to whisk for 1 more minute.
- Combine flour, baking powder, baking soda, and salt in a separate bowl. Stir to combine. Add the dry ingredients into the wet ingredients and whisk the batter until well combined.
LEMON CAKE WITH CREAM CHEESE FROSTING | FOOD & WINE
From foodandwine.com
- Preheat oven to 350°F. Combine granulated sugar and lemon zest in a large bowl, and rub with fingers to disperse lemon oil until sugar feels moist, about 1 minute. Whisk in olive oil. Add eggs; whisk until well combined. Add milk, vanilla, and salt; whisk until sugar is dissolved, about 2 minutes. Whisk in flour and baking powder just until combined, and then whisk 20 turns around the bowl. Lightly coat a 13- x 9-inch metal baking pan with cooking spray; pour batter into pan. Bake in preheated oven until a wooden skewer inserted in center comes out clean, 30 to 35 minutes. Let cake cool in pan on a wire rack 10 minutes. Invert cake onto wire rack, and poke cake all over with a wooden skewer or fork 15 to 20 times. Stir together honey and lemon juice in a small bowl until smooth. Brush or drizzle syrup over warm cake. Let cake cool completely, about 1 hour.
- Combine cream cheese, lemon zest and juice, and salt in a large bowl. Beat with an electric mixer on medium-high speed until smooth, about 30 seconds. Add butter, and beat on high speed until pale and fluffy, about 1 minute, stopping to scrape sides of bowl as needed. Reduce speed to low, and gradually add powdered sugar, beating until incorporated. Increase speed to high, and beat until fluffy, about 2 minutes.
BEST EVER LEMON OLIVE OIL CAKE RECIPE - AVERIE COOKS
From averiecooks.com
- Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
- Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.
MEYER LEMON OLIVE OIL CAKE - ITALIAN FOOD FOREVER
BEST LEMON OLIVE OIL CAKE - SPANISH SABORES
From spanishsabores.com
- Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest's flavor.
LEMON AND OLIVE OIL CAKE WITH TOASTED MERINGUE - FOOD NOUVEAU
From foodnouveau.com
- For the lemon and olive oil cake: Preheat oven to 350°F (180°C). Grease a 9 x 5-in (23 x 12 cm) loaf pan, then line with a sling of parchment paper. (This will make it easier to unmold the lemon and olive oil cake later on.)
- In a small bowl, combine the sugar with the lemon zest. Using the back of a spoon, rub the zest into the sugar for about 2 minutes, or until the sugar is moist and aromatic. (This step will produce a stronger, more aromatic lemon flavor in the cake.)
- Transfer the lemon sugar to the bowl of a stand mixer fitted with the paddle attachment, or to a large mixing bowl if using a hand mixer. Add the eggs and beat at medium-high speed for at least 4 minutes, or until the batter has doubled in volume, looks creamy and light, and is of a very pale yellow color.
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