We like to say, when life gives you lemons, it’s time to make a delicious dessert.
If you’re fortunate enough to get 3 to 5 fresh lemons, then you should grab some of your olive oil and make this recipe for a delicious and easy lemon olive oil cake. Olive oil cakes are often made with fruits like oranges, but lemons are a lot less subtle.
In addition to being a good use for your fresh fruit, the olive oil means that you don’t have to use milk or butter, making it dairy free. Also, the more lemon zest you put in it, the more tart the cake. Add lemon zest glaze on top, which is optional, to complete the dish.
INGREDIENTS
1 1/2 Cup of Flour
2 teaspoons Baking Powder
1/2 teaspoon salt
3/4 Cup of Sugar
3 Eggs
1/2 Cup of Lemon Juice
1/2 Cup of Extra Virgin Olive Oil
Zest from 2-5 lemons (the more zest, the more tart)
PREPARATION
- Heat oven to 360 degrees Fahrenheit
- Combine all dry ingredients in a bowl.
- Zest 2 to 5 lemons, and place in a bowl. Juice the lemons to get 1/2 cup of juice, and add to the bowl of zest.
- Juice and zest 1/2 of a lemon, and mix in a separate bowl for the glaze.
- In bowl containing the majority of the zest and the lemon juice, add the sugar. Mix well.
- Add olive oil into a third bowl, then pour in the lemon juice and sugar mixture, and stir thoroughly.
- Add eggs to the liquid ingredients, and mix well.
- Pour liquid ingredients slowly into dry ingredients, stirring well so that they are well incorporated into a batter.
- Pour batter into a lightly buttered or olive-oiled 9 inch round pan or a cake loaf pan.
- Place pan in oven, and cook for 30 minutes, then check the cake’s condition. Cook for an additional 10 minutes.
- Remove from oven and allow to cool before adding glaze, which is optional
GLAZE
- Combine 3/4 to 1 cup of confectioners’ sugar into the bowl with 1/2 lemon juice and zest.
- Stir well, then add very small amounts of water until the glaze reaches the desired consistency.
- Let sit for 10 minutes, then pour over cake and spread evenly
