Lemon Olive Oil Cake

Updated: Jul 11, 2019



This simple delicious cake is made in Italian kitchens throughout Italy. Yogurt adds a subtle tang. Use your best extra virgin olive oil here.


Season: All

Prep time: 15 minutes

Cook time: 40-45 minutes

Total time: 1 hour




Serves 10 -

1 1/2 cups Bobs all purpose gluten free flour ( or other GF all purpose flour)

1 1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp fine sea salt

3 large eggs

1 cup natural cane sugar or coconut sugar

3/4 cup whole milk yogurt ( or Goat)

Finely grated zest of 3 lemons ( organic)

3/4 cup extra virgin olive oil


Place rack in center position and heat to 325 F. Lightly oil a 9-10 inch spring form pan.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

With an electric mixer, beat eggs and sugar in a large bowl for 5 minutes. Or until pale and thick.


Add yogurt and zest, beat to combine. With mixer on medium speed, add oil in a quick steady stream. Reduce speed to low and gradually add in flour mixture just to combine. Whisk batter by hand to make sure everything is incorporated.


Pour batter into pan. Bake, rotating pan once,until cake is golden ,and the center springs back to the touch, and edges pull away from pan. About 40-45 minutes. Let cool in pan for a couple of minutes on the rack, then release from pan and let cool completely before slicing.


To serve - Dust the top of the cake with organic powdered sugar,,add a dollop of yogurt or freshly whipped cream. It is great on its own…


Candied lemon recipe: Take 2 lemons and slice thinly. In a shallow sauce pan put 1/2 cup filtered water and 1/4 cup pure cane or coconut sugar. Simmer until sugar is dissolved. Add lemon slices, and simmer until lemons become translucent. Takes about 30 minutes. Swirl pan around occasionally. When ready, place lemon slices on parchement paper to dry out a bit. Place slices on top of cak




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©2018 by Laurie Richardone

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