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A Olive Oil Lemon Cake Recipe Olive Oil and Lemon Cake

Olive Oil and Lemon Cake

Chef François de Mélogue
A simple and delicious cake to share with friends and family!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert, Snacks
Cuisine American
Servings 8 people

Equipment

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • 3 lemons zested
  • 4 large eggs
  • 3 tbsp milk
  • 2 tbsp lemon juice
  • 7 tbsp butter melted
  • 2/3 cup olive oil
  • 1 cup Confectioner’s Sugar
  • 2 tbsp lemon juice
  • 1 cup Mixed Berries

Instructions
 

  • Preheat the oven to 350°F.
  • Butter a 10-inch round springform pan.
  • In a bowl, sift together the flour and baking powder.
  • Whisk together the sugar, zest, and eggs in a stand mixer until the mixture is pale and thick, about 5 minutes.
  • Add the milk, juice, butter, and olive oil and beat until smooth. Add the dry ingredients and mix well.
  • Pour the batter into the prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted into the centre comes out clean. Let cool on a wire rack.
  • Whisk together the confectioner’s sugar and lemon juice in a bowl until smooth. I sometimes like to add lemon zest to give a bit more flavour and visual appeal.
  • Place the cake on a serving platter and drizzle with the glaze. Arrange berries on the top and serve.
Keyword Berries, Cakes, Lemon
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