lemon Olive Oil Cake
90 Minutes | Serves 6
Cake
2 cups All-Purpose Flour
1¼ cups Granulated Sugar
½ tsp Baking Powder
½ tsp Baking Soda
1 tsp Table Salt
1 cup Extra Virgin Olive Oil
3 Large Eggs Room Temperature
1 cup Buttermilk Room Temperature
2 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Lemon Zest
Glaze
¾ cup Confectioners’ Sugar
½ tsp Vanilla Extract
1 Tbsp Plus 1 tsp Milk
Preheat the oven to 375 degrees.
Generously spray a 9-inch springform pan with nonstick cooking spray.
Combine the flour, baking powder, baking soda and salt in a medium-sized mixing bowl.
With an electric mixer fixed with the paddle attachment, add the eggs and sugar. Mix on high speed for 2 minutes or until creamy.
Add the extra virgin olive oil, buttermilk, lemon juice and lemon zest. Mix for 1 minute on medium speed.
Add the flour mixture and continue to mix for 1 minute on medium speed. Scrape down the sides of the bowl and mix for an additional 1 minute.
Pour the batter in the prepared springform pan.
Bake on the middle rack of the oven for 35-40 minutes or until a toothpick comes out clean.
Cool the cake in the pan for 15 minutes. Slide a knife around the edges of the pan and release from the springform pan.
Allow the cake to cool for 10 minutes and drizzle with the glaze and optionally top with additional lemon zest.
Cake
2 cups All-Purpose Flour
1¼ cups Granulated Sugar
½ tsp Baking Powder
½ tsp Baking Soda
1 tsp Table Salt
1 cup Extra Virgin Olive Oil
3 Large Eggs Room Temperature
1 cup Buttermilk Room Temperature
2 Tbsp Freshly Squeezed Lemon Juice
1 Tbsp Lemon Zest
Glaze
¾ cup Confectioners’ Sugar
½ tsp Vanilla Extract
1 Tbsp Plus 1 tsp Milk
Preheat the oven to 375 degrees.
Generously spray a 9-inch springform pan with nonstick cooking spray.
Combine the flour, baking powder, baking soda and salt in a medium-sized mixing bowl.
With an electric mixer fixed with the paddle attachment, add the eggs and sugar. Mix on high speed for 2 minutes or until creamy.
Add the extra virgin olive oil, buttermilk, lemon juice and lemon zest. Mix for 1 minute on medium speed.
Add the flour mixture and continue to mix for 1 minute on medium speed. Scrape down the sides of the bowl and mix for an additional 1 minute.
Pour the batter in the prepared springform pan.
Bake on the middle rack of the oven for 35-40 minutes or until a toothpick comes out clean.
Cool the cake in the pan for 15 minutes. Slide a knife around the edges of the pan and release from the springform pan.
Allow the cake to cool for 10 minutes and drizzle with the glaze and optionally top with additional lemon zest.