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Lemon olive oil cake

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Lemon olive oil cake

Throughout the 20th century, European immigration to the United States brought with it a rich culinary heritage, including traditional recipes that highlighted the use of olive oil in baking. Lemon cake with extra virgin olive oil, with its unique combination of flavors and moist, fluffy texture, became a popular dish throughout the United States.

How to make lemon olive oil cake step by step

  1. Preheat the oven to 350ºF (180ºC). Brush a cake pan with Spanish olive oil and flour 8 inch (20 cm).
  2. In a large bowl, beat the eggs and granulated sugar until the mixture is smooth and fluffy.
  3. Add the Spanish extra virgin olive oil to the bowl and beat until well blended.
  4. Pour the creamy yogurt, lemon zest, and lemon juice into the mixture and stir until blended.
  5. In another bowl, mix the all-purpose flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture. Beat or whisk slowly until a smooth and homogeneous batter forms.
  7. Pour the batter into the pre-prepared pan and level out the top with a spatula.
  8. Bake in the preheated oven for 30-35 minutes.
  9. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
  10. Once the cake is completely cool, you can serve it with a light lemon glaze if desired.
  11. Cut into slices.

Enjoy this delicious lemon olive oil cake, where Spanish extra virgin olive oil elevates the flavor and quality of this classic dessert.

60 min
Medium
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Ingredients

  • 1 tablespoon all-purpose flour for greasing the pan
  • 1 1/2 cups all-purpose flour for the batter
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup Spanish extra virgin olive oil
  • 1 tablespoon of Spanish olive oil for brushing the cake pan
  • 1/2 cup creamy yogurt
  • 2 tablespoons lemon zest
  • 1/4 cup fresh lemon juice
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Servings: 8

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