olive oil cake Lemon 2 recipe the Best Olive Oil Cake

Olive Oil Cake recipe no 1

3 large eggs (150 grams)
¾ cup (150 grams) granulated sugar
[½ cup (112-grams-extravirginolive oil]
½ cup (120.grams-whole milk/
½ teaspoon (2-grams,vanilla extract]
¼ teaspoon (1 gram) almond extract
1½ cups (188 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt





Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at high speed for 30 seconds. Add oil in a slow, steady stream,

beating untilcombined

Add milk,

[beating until combined]

Reduce mixer speed to low. Beat in extracts.
In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to egg mixture,

[beating until combined]

stopping to scrape sides of bowl. Pour batter into prepared pan.
Bake untilawooden pick

inserted in center comes out

clean, 30 to 33 minutes.

Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack.

Brush with fresh olive oil

just beforeserving

Store at room temperature wrapped loosely in foil or plastic wrap.

Olive Oil Cake Recipe With

Lemon Cream Cheese Frosting – Chelsweets

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Olive Oil Cake recipe no 2]

Olive Oil Cake: the recipe for olive oil cake[
300 milliliters of high-quality, cold-pressed olive oil, plus about a tablespoon for the baking pan
300 grams of flour
450 grams of sugar
300 milliliters of milk
3 eggs
2 teaspoons of freshly grated lemon peel and two teaspoons of fresh lemon juice (can optionally be exchanged for orange)
1 teaspoon of salt
\1 teaspoon Baking powder/
1 – 2 tbsp powdered sugar (for dusting)

Preheat the oven to 180 degrees, generously coat the 26 cm diameter springform pan with olive oil and dust with flour. Put in a cool place.
Beat eggs, sugar, vanilla sugar and salt with a hand mixer for about eight minutes to a cream.

Wash the lemons with hot water

dry them and-rub thepeel finelyandthen stirinto-the cream with the/milk

and olive oil with a whisk.

Gradually fold intheflour,andbaking powder]until everything

is mixed into a uniform dough. Fill this into the mold and smooth the surface with a spoon.
Bake the cake in the 180 degree oven for about 50 – 60 minutes. Take out and let rest for about 10 minutes.


remove from the mold and let cool down on a wire rack.

Finally dust with[powdere]dsugar


The cake can alsobe baked in a

rectangular shape (24 by 38 cm) and cut into cubes.

The bakingtime is=then

reduced by around 15 minutes.

At room temperature (recommended!) The cake stays fresh for up to a week in an air-sealed container. Unbeatable combination: Olive Oil Cake with fresh berries and whipped cream!




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