Lemon-Olive Oil Cake
Ingredients: 12
Elevate your dessert game with this decadent Lemon-Olive Oil Cake. Indulge in the perfect balance of citrus flavors and the richness of olive oil for a moist and flavorful treat. This elegant cake is a delightful addition to any gathering or special occasion.
Ingredients
For the cake batter | |
---|---|
190 | grams all-purpose flour |
55 | grams almond flour |
350 | grams sugar |
1 | scant teaspoons fine sea salt |
1⁄2 | teaspoon baking soda |
1⁄2 | teaspoon baking powder |
1 | cup extra-virgin olive oil |
1 1⁄4 | cups whole milk |
3 | large eggs |
1 | tablespoon finely grated lemon zest |
1⁄4 | cup fresh lemon juice |
1⁄4 | cup limoncello |
Instructions
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For the cake batter
- Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan, line the bottom with parchment paper, and grease the parchment paper. Place the greased and lined springform pan on a baking sheet.
- In a large bowl, whisk together the all-purpose flour, almond flour, salt, sugar, baking soda, and baking powder.
- In a separate bowl, whisk together the olive oil, milk, eggs, lemon zest, lemon juice, and limoncello.
- Make a well in the dry ingredients and pour in the wet ingredients. Whisk until just combined.
- Scrape the batter into the prepared springform pan, smoothing the top. Place the pan (still on the baking sheet) in the oven, on a middle shelf.
- Bake the cake for approximately 75 minutes, until the top is deep golden brown and a wooden skewer inserted in the center comes out clean.
- Allow the cake to cool in the pan for 30 minutes, then run a thin knife around the inside edge of the pan to loosen the sides of the cake. Open the springform and turn out the cake onto a wire rack. Allow it to cool for 2 hours before slicing.
Aug 08, 2024