Description
A moist and flavorful cake made with Meyer lemons and olive oil, offering a delightful twist on traditional cake recipes.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon Meyer lemon zest
- ½ cup Meyer lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy.
- Slowly add the olive oil, Meyer lemon zest, lemon juice, and vanilla extract to the egg mixture, mixing well.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For added flavor, consider adding a glaze made from powdered sugar and Meyer lemon juice.
- This cake can be served plain or with fresh berries.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg