Lemon Olive Oil Cake (Edit recipe)

glassofweinstein

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Seven ingredients is all it takes to make this decadent lemon olive oil cake.

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PREP TIME

20 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 10

Ingredients

1 cup Extra Virgin Olive Oil
1 cup Granulated White Sugar
3 Eggs, large
2 Lemon, zest and juice
2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
2 tsp Baking Powder
1 tsp Kosher Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F.
In a large mixing bowl, whisk together the extra virgin olive oil and sugar until silky smooth. Whisk in the eggs, and then add in the zest and juice of two lemons (the lemons should yield about a ½ cup of juice). Whisk the wet ingredients together until thoroughly homogenous.
Next, simply add the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, and kosher salt. Carefully combine the dry ingredients into the wet. The batter will be a bright golden yellow. Grease a loaf pan thoroughly with olive oil, and pour the batter in.
Bake at 350F for one hour. Allow the cake to cool completely before attempting to remove from the loaf pan. If you so desire, you can make a quick glaze by combining ½ cup of powdered sugar and the juice of half a lemon. Slice, serve, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	269
Fat:	22 g
Carbohydrates:	19 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	240 mg
Fiber:	0 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.