Lemon Olive Oil Cake
This recipe is courtesy of Dr. Weil’s True Food Kitchen restaurant in Phoenix, Arizona.
Olive oil gives this cake a unique flavor and richness, plus sweetness and freshness from the lemons!
While you might be hesitant to use olive oil in a dessert recipe, such fears are groundless. Olive oil gives this cake a unique flavor and richness that is balanced out by a little sweetness and the light freshness of lemons. Hesitate no more! A True Food Kitchen restaurant favorite.
Watch a video with chef Michael Stebner: How to Make Lemon Olive Oil Cake.
Food as Medicine
Compounds known as limonins in the cells of citrus fruits have been shown to help reduce the risk of cancers of the mouth, skin, lung, breast, stomach and colon.
4 lemons, zested and juiced
1 cup extra-virgin olive oil
1 teaspoon sea salt
2 cups evaporated cane sugar
2 1/2 cups all-purpose flour
1 tablespoon baking powder
- Combine zest, juice and olive oil in a small bowl.
- In the mixer combine eggs & salt. Mix on medium for 2 minutes. Slowly add the sugar and continue to mix until pale and thickened.
- Turn mixer to low and slowly sift in the flour and baking powder, followed by the olive oil mixture. Do not over mix at this point; just incorporate the ingredients.
- Pour this mixture into a cake pan or muffin tin. Bake at 350 degrees for 25 minutes for cupcakes and 35 minutes for large cakes. Poke with a toothpick to check for doneness.
- Serve with Greek yogurt and fresh strawberries.