Lemon Olive Oil Cake Recipe- Simple Recipe Ever

Lemon Olive Oil Cake Recipe- Simple Recipe Ever :- Because lemon zest, juice, extract, and Limoncello all provide an enormous quantity of lemon flavour, this recipe for an easy, unbelievably moist, no-mixer cake that is one of a kind and enormous is made using lemon zest, juice, and extract.

Lemon Olive Oil Cake Recipe- Simple Recipe Ever 

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INGREDIENTS 

• • 1 ⅓ cups extra-virgin olive oil
  • 3 large eggs
  • 1 ¼ cups whole milk
  • 1 ½ tablespoons grated lemon zest
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup Limoncello, Gran Marnier may be substituted
  • 1 to 2 teaspoons lemon extract
  • 1 ¾ cups granulated sugar
  • 2 cups + 2 tablespoons all-purpose flour
  • 1 ½ teaspoons kosher salt, or to taste
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • confectioners’ sugar, for dusting 

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INSTRUCTIONS

• After preheating the oven to 325 degrees Fahrenheit, place a circle of parchment paper on the bottom of a springform pan measuring 9 inches in diameter. Spray the parchment paper and the edges of the pan with cooking spray, and then set the whole thing aside.
• When making this cake, you should not use a standard 9-inch cake pan. The majority of cakes have a depth of approximately 1 1/2 to 2 inches, however this particular cake has a depth of approximately 2 1/2 to 3 inches on the sides and nearly 4 inches in the centre. In a standard 9-inch pan, it will be an overflowing mess.

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• To emulsify and integrate the ingredients, add the eggs and olive oil to a large bowl and whisk them together thoroughly.
• You should add the milk, lemon zest, lemon juice (I was able to collect enough juice and zest from one very large ripe lemon), Limoncello, and lemon essence, and mix everything together until it is completely incorporated.

 

• Incorporate the sugar by whisking it in after adding it.
• Do not overmix the ingredients; instead, add the flour, salt, baking powder, and baking soda and whisk until they are just mixed. This is to be expected because the batter is on the thinner side.

 

• Bake the springform pan for approximately 68 to 75 minutes after turning the batter out into the prepared pan and placing the pan on a baking sheet as a precaution against a springform pan that is leaking. Due to the fact that every oven is different, you should begin checking after sixty minutes. When the cake is done, it will have a golden brown colour and a dome design in the middle. If a toothpick is pushed into the centre of the cake, it will either come out clean or with a few moist crumbs.
• Allow the cake to cool for approximately one hour within the springform pan before removing it and allowing it to finish cooling on a wire rack that has been placed underneath it.

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• Before serving, sprinkle the confectioners’ sugar over the topping. The cake may be stored in an airtight container at room temperature for one week, and although I have not tried it, I believe that this cake would taste great when frozen for up to three months.
• Recipe adapted from Orange Cake with Olive Oil.

NUTRITION

• Serving: 1,
• Calories: 420kcal,
• Carbohydrates: 44g,
• Protein: 3g,
• Fat: 26g,
• Saturated Fat: 4g,
• Polyunsaturated Fat: 21g,
• Cholesterol: 49mg,
• Sodium: 368mg,
• Sugar: 43g

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