This Lemon Olive Oil Cake is a real treat, baked with extra-virgin olive oil, which not only is a healthy fat but a delicious flavor to bake with resulting in an incredibly moist cake! The easy prep of an olive oil cake is the best part. All you need is one bowl, a whisk (no mixer required!), and a few ingredients including fresh lemon juice and zest.
RECIPE HERE-: www.bowlofdelicious.com/lemon...
This is perfect for warmer weather or Easter dinner.
The olive oil makes this cake stay moist for days, so it’s perfect to make ahead of time. With a light, refreshing taste from the lemons, it’s a crowd-pleaser that isn’t too heavy or rich.
It’s hard to mess up an olive oil cake. There’s no butter to soften, no electric mixer required, no frosting to make (just a dusting of powdered sugar if you want), and you probably already have all the ingredients you need.
I love using Meyer lemons for this recipe because they are great for baking and a little sweeter and juicier than regular lemons, but any kind of lemon will do.
Ingredients and Substitutions:
- Lemons (the zest and juice) - I used Meyer lemons but any will do. You can also use another citrus fruit like lime or orange if you want to experiment.
- Extra-virgin olive oil
- Sugar
- Eggs
- Plain yogurt - I used plain whole milk yogurt (Stonyfield Brand). Greek yogurt will also work. I recommend whole milk yogurt. You can also use 3/4 of the amount of buttermilk, regular milk, or a plant-based milk
- All-purpose flour
- Salt, Baking Powder, and Baking Soda
FULL RECIPE HERE: www.bowlofdelicious.com/lemon...