You Will Make This Cake

You Will Make This Cake

In any case, let’s dive into a delicious and somewhat unique recipe: a lemon and olive oil cake. This

cake is wonderfully moist, fragrant and has a rich flavor profile that combines the spicy brightness of

lemon with the subtle fruity notes of olive oil. It is a simple yet sophisticated dessert that is perfect for

various occasions, from informal gatherings to more formal gatherings. That’s how it’s done:

Ingredients:

FOR THE CAKE:

• 1 cup all-purpose flour

• 3/4 cup granulated sugar

• 2 large eggs

• 1/3 cup extra virgin olive oil

• 1/4 cup fresh lemon juice

• Zest 1 lemon

• 2 tsp Baking powder

• 1/4 teaspoon Salt

• 1/2 teaspoon vanilla extract

FOR THE glaze:

• 1 cup powdered sugar

• 2 tablespoons fresh lemon juice

• Zest of half a lemon (optional to give it an additional lemon note)

Instructions:

PREHEAT AND PREPARE:

• Preheat your oven to 350°F (175°C). Grease or line a 9-inch round cake pan with parchment paper.

2. MIX DRY INGREDIENTS:

• In a medium bowl, sift together the flour, baking powder and salt. Put aside.3. WET WET

INGREDIENTS:

• In a large bowl, beat sugar and eggs until light and fluffy. Gradually add the olive oil until the

mixture is well blended and emulsified.

• Add lemon juice, lemon zest and vanilla extract and stir until evenly combined.

4.COMBINE:

• Gradually add the dry ingredients to the wet ingredients and stir until well combined. Be careful not

to over mix.

5. BAKING:

• Pour the batter into the prepared cake pan. Smooth the top with a spatula.• Bake the cake for about

25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a

few moist crumbs.

6. COOL:

• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. GLAZE:

• For the glaze, stir together the powdered sugar and lemon juice until smooth.Adjust the consistency

with more lemon juice or powdered sugar if necessary. Drizzle over the cooled cake and sprinkle with

lemon zest if necessary.

8. SERVE:

• Once the icing has set, the cake is ready to serve. Enjoy it plain or with a dollop of whipped cream or

a garnish of fresh berries for that extra special touch.

Tips:

• Choosing olive oil: For the best flavor, use a high quality extra virgin olive oil. The olive oil not only

moisturizes, but also adds a fruity note that complements the lemon.

• Lemon peel: When peeling the lemon, make sure to only get the yellow part of the peel. The white

pulp underneath is bitter and could affect the taste of the cake.

• Preservation: This cake will keep covered at room temperature for a few days.You can also store it in

the refrigerator for longer storage.

This Lemon Olive Oil Cake is a testament to the beauty of simple ingredients that come together to

create something truly delicious. Its light citrus flavor combined with the richness of the olive oil

makes it a delicious dessert that is sure to impress.

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