LEMON OLIVE OIL CAKE | Flavors By Frangipane

Flavors By Frangipane

Name: LEMON OLIVE OIL CAKE
Total time: 20 min
Yield: 2
Ingredients: Califia Farms Heavy Whip Dairy Free Heavy Cream; FIELD DAY Sugar, Organic, Powdered; Clover Sonoma Organic 1% Milk Half Pint; Bob's Red Mill White All-Purpose Flour, Unbleached, Organic; Rumford Baking Powder; Karlin Foods Pure Baking Soda; Celtic Sea Salt Light Grey Celtic; Organic Lemon; Rodelle Vanilla Extract, Gourmet; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large; Organic Evaporated Cane Sugar

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LEMON OLIVE OIL CAKE

Serves 2

I made this cake for my son’s birthday and it was a hit! So, I wanted to share it with you because it’s so simple to make & I know you’ll enjoy it 😊

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

cup extra-virgin olive oil

Califia Farms Heavy Whip Dairy Free Heavy Cream

tsp heavy cream

cup powdered sugar

cup low fat milk

Bob's Red Mill White All-Purpose Flour, Unbleached, Organic

cup all purpose flour

tsp baking powder

tsp baking soda

tsp salt

cup lemon

tsp vanilla extract

Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

egg

cup granulated cane sugar

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Instructions

1. Preheat your oven to 350º and line a baking pan with parchment paper.
2. In a mixing bowl, blend together granulated sugar, eggs, and olive oil until light and fluffy.
3. Add vanilla extract and lemon juice, whisk to incorporate.
4. Mix in salt, baking soda, baking powder, and all-purpose flour.
5. Whisk in the whole milk until no flour streaks remain. Be sure not to over mix the batter.
6. Transfer the batter to the prepared baking pan and bake for 40-50 minutes, or until the cake is golden.
7. Allow the cake to cool before glazing or adding on the powdered sugar.

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