This gluten free and dairy free lemon cake never disappoints! The cake has a light and fragrant sponge texture.
Lemon Olive Cake Recipe:(In a loaf pan 8.5" X4.5" X 2.5")
Lemon Olive Cake Recipe:(In a loaf pan 8.5" X4.5" X 2.5")
Ingredients:
3 tsp grated lemon zest from 3 lemons (use a microplane)
1/2 cup sugar
1/2 cup regular or dairy free sour cream / yogurt
2 large eggs (room temp)
1/2 cup minus 2 Tbsp mild EVOO
3 Tbsp. freshly squeezed lemon juice
1 cup Extra White Gold All Purpose flour
1 tsp baking powder
1/8 tsp baking soda
Directions:
1/2 cup minus 2 Tbsp mild EVOO
3 Tbsp. freshly squeezed lemon juice
1 cup Extra White Gold All Purpose flour
1 tsp baking powder
1/8 tsp baking soda
Directions:
- Preheat the oven to 350 degrees F. Line the pan (I used 8.5" X4.5" X 2.5") with a parchment paper.
- In a medium-sized bowl, mix the sugar with lemon zest.
- Add the eggs, one by one, and mix after each egg. Add oil and lemon juice.
- In a second bowl mix the flour, baking powder, and baking soda.
- Add the dry ingredients to the wet and mix well until incorporated.
- Transfer the cake batter to the pan. Bake for about 30 minutes or until a toothpick inserted into the middle of the cake comes out dry.
- Cool down for 15 minutes before taking the cake out of the pan.
Comments
1 comment
Tim L
I made this today and it was delicious! I poured a lemon glaze over it.