Lemon Olive Oil Cake
Once you've successfully crafted this Lemon Olive Oil Cake, you'll be rewarded with a stunning, sunshine-yellow confection that's as beautiful as it is delicious.Each bite offers a perfect balance of tart lemon and creamy olive oil, making it an unforgettable experience for your taste buds.The cake's moist, tender crumb and subtle sweetness make it a versatile dessert that's perfect for any occasion, from casual gatherings to elegant soiree catering events.
Equipment
- Two mixing bowls
- Whisk
- Spatula
- 9-inch cake pan
- Parchment Paper
- A grater for zesting
- Juicer or reamer
- Measuring cups and spoons
- Cake stand or Serving plate
Ingredients
- Zest and juice of 4 medium lemons
- 2 cups of All-purpose flour
- 1 3/4 cups of caster sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 3/4 cup of extra-virgin olive oil
- 3/4 cup of almond milk
- 1/2 cup of unsweetened apple sauce
- 2 tablespoons of apple cider vinegar
Instructions
- Preheat the oven to 350°F (175°C). Line a new 9-inch cake pan with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the lemon juice and zest, olive oil, almond milk, apple sauce, and apple cider vinegar.
- Slowly add the wet mixture into the dry ingredients, and mix until the batter is smooth.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes until the cake is golden and a toothpick comes out clean.
- Let the cake cool in the pan on a wire rack before transferring it to a cake stand or serving plate.
Notes
Nutritional Facts per portion
Calories: 260;
Fat: 10g;
Carbohydrates: 40g;
Protein: 2g
(Please note that these nutritional facts may vary depending on the specific ingredients used.)