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lemon olive oil cake
Posted By katy On May 29, 2012 @ 5:36 am In Breakfast and Brunch,food | 10 Comments
Hope everyone had an amazing Memorial Day weekend! Things have been so crazy, I really needed three days just to catch up on everything! I spent a full day baking and can’t wait to show you guys all the amazing recipes I whipped up, and then spent a full day working on the sequel to Moving Neutral, which is coming along really well! I can’t wait to show you guys what happens to Blake and Casey next. 🙂
One of the highlights of my day of baking was definitely this lemon cake, which seems difficult but really only takes a few minutes of prep and basically uses ingredients you probably already have in your pantry! Eggs, flour, sugar, olive oil, lemon juice, powdered sugar, salt, and that’s it!
Easy to whip up on a random weekend morning, and totally delicious!
Lemon Olive Oil Cake
For the cake:
1/4 cup lemon juice
2 large eggs
1/2 cup skim milk
1/4 cup olive oil
1 tsp vanilla abstract
1/4 tsp kosher salt
1 1/2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
For the glaze:
1 cup powdered sugar
1-2 tbsp skim milk
Preheat the oven to 350 degrees F.
In a stand mixer, mix together the eggs and sugar, and then add the milk, vanilla, olive oil, salt and lemon juice. Mix until combined, and then add 1 cup of flour, the baking powder and baking soda (sprinkle them lightly across the mixture) and the additional 1/2 cup flour. Mix together until smooth, and pour into a pre-greased pan (approximately 8″x4″).
Bake the cake for approximately 45 minutes, or until a skewer inserted into the center comes out clean. Allow to cool.
For the glaze, mix together the powdered sugar with 1 1/2 tbsp of milk, and add additional milk if the glaze isn’t runny enough to pour. When it is, pour the glaze over the loaf, cut into slices, and serve.
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