Don’t leave your olive oil and lemon juice just for vinaigrette. Bring them together in a simple cake: using olive oil as the main fat over butter has loads of nutritional benefits and makes for a moist yet light cake (almost pudding-like, really) with a crispy exterior. The lemon is a perfect match, bringing out the frutiness of the olive oil. Enjoy under the sun and with friends, for a spring party or maybe just tea time.

Easy

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10-12

Equipment:
2 large bowls
8-inch cake pan

Ingredients:
1 cup flour
2/3 cup sugar
1/2 teaspoon kosher sal
t1/4 teaspoon baking powde
r1/4 teaspoon baking soda
1/2 cup olive oil
1/2 cup milk of your choice (I used lowfat)
2 large eggs
1/2 cup lemon juice (store bought or fresh-pressed)
Optional: 1 tablespoon of lemon zest

Directions:

1. Preheat oven to 350º F. Grease an 8-inch round cake pan with olive oil.

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Photo by Jeanne Kessira

2. Whisk the flour, sugar, salt, baking powder, and baking soda together in a bowl.

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Photo by Jeanne Kessira

3. Whish the olive oil, milk, eggs, lemon juice, and lemon zest in another bowl until combined.

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Photo by Jeanne Kessira

4. Add the dry ingredients to the wet, whisk until just combined.

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Photo by Jeanne Kessira

5. Pour into your cake pan and bake for 45 minutes until golden brown.

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Photo by Jeanne Kessira

Note: the lemon flavor is pretty strong, so feel free to modify the amount of lemon juice you use.