08 November, 2009

Lemon Olive Oil Cake

Made this on Friday and we LOVED it! I'm not a big cake-eater, but this is the perfect combination of sweet and sour and bitter. It's dead easy and is absolutely delicious!

Lemon Olive Oil Cake from Dr. Weil

Description:
While you might be hesitant to use olive oil in a dessert recipe, such fears are groundless. Olive oil gives this cake a unique flavor and richness that is balanced out by a little sweetness and the light freshness of lemons. Hesitate no more!

Ingredients:
4 (organic) lemons, zested and juiced
1 cup extra-virgin olive oil
6 eggs
1 teaspoon sea salt
2 cups evaporated cane sugar
2 1/2 cups all-purpose flour
1 tablespoon baking powder

Instructions:
1. Combine zest, juice and olive oil in a small bowl.

2. In the mixer combine eggs & salt. Mix on medium for 2 minutes. Slowly add the sugar and continue to mix until pale and thickened.

3. Turn mixer to low and slowly sift in the flour and baking powder, followed by the olive oil mixture. Do not over mix at this point; just incorporate the ingredients.

4. Pour this mixture into a cake pan or muffin tin. Bake at 350 degrees for 25 minutes for cupcakes and 35 minutes for large cakes. Poke with a toothpick to check for doneness.

5. Serve with Greek yogurt and fresh strawberries. Enjoy!

8 comments:

Expats Again said...

Where do you buy evaporated cane sugar? This is a new ingredient for me. I've heard of cane sugar and evaporated milk, but not evaporated cane sugar. Does it come in a box or a can?

Betsy said...

I don't know, to tell you the truth. I used some organic Mascobado that I have here but I don't think it really matters.

Speaking of substitutions, I also used whole wheat flour and it still turned out great! Light and fluffy and SO delicious!

Will definitely be making this one again!

Goofball said...

is it dry? I usually hate cakes for being dry

Betsy said...

No, actually! It was surprisingly moist, especially for whole wheat flour! I think it's due to the olive oil and the oil in the lemon rinds-- in any case it was moist and fragrant and delicious!

Brit Sung Kyung Kim said...

mmmm. . sounds diiiilicious :) ps. thanks for the lemonade.. only got around to pass it on today - fashionably late

enjoy the weekend! best Brit

Michelle said...

This sounds delicous! I love anything lemon flavored. Will have to give it a try.

R. Duckie said...

I just finally made this (after printing it out awhile ago) and everyone loved it. I used brown sugar with some water added to emulate evaporated cane sugar and it worked!

Betsy said...

Wow, cool! Am glad to hear that it worked out! Last time I made this recipe I made double and froze it. We ate the rest last week, and it was still delicious-- freezing / thawing doesn't seem to have hurt it at all!