Lemon Olive Oil Cake 

If you love lemon you will love this cake. 



* 1 cup unsweetened almond milk

* 2 Tablespoons lemon zest

* 5 Tablespoons lemon juice (from 2 large lemons)

* 1/2 cup turbinado sugar

* 1/3 cup Olive Oil I do not use evoo just regular olive oil

* 2 cups whole wheat pastry flour OR 1 cup whole wheat pastry flour AND 1 cup all-purpose flour. I use all wheat pastry flour 

* 1 tsp. baking soda

* 1/4 tsp. salt

* 1/2 cup powdered sugar
* Preheat oven to 350°F. Line a 9-inch loaf pan with parchment paper and coat with nonstick cooking spray.

* In a small bowl, whisk together almond milk, lemon zest, and 1 T. lemon juice; set aside to blend for 5 minutes.

* Meanwhile, combine sugar and olive oil in a large bowl. Whisk in milk mixture.

* In a medium bowl, combine flour, baking soda, and salt. Fold into milk mixture and stir until just incorporated.

* Pour batter into prepared pan and smooth the top. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 45 minutes. Remove from oven and cool at least 10 minutes in the pan. 

* Remove put on a cooling rack set over a baking sheet and cool completely.

* Meanwhile, whisk together remaining 2 T. lemon juice and powdered sugar until smooth. Pour over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath. Slice and serve.

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