Lemon Olive Oil Cake
When I saw a video on the internet about the benefits of consuming olive oil, it inspired me to use olive oil as the main fat for cakes. I know that extra virgin olive oil can be quite pungent, so I decided to add some lemon zest and juice to mask it. And with the vanilla extract, it turned out to be very pleasant tasting. The texture is soft and moist with the most incredible lemony taste. Delicious! This cake can stay moist for quite a number of days. Despite living in a hot and humid climate, I was able to keep the cake at room temperature for a few days without any problem. Then I tried refrigerating it and it did not become rock hard like most cakes and it actually taste quite good straight out of the fridge. I chose my butter cake recipe as the base as it contains the most fat so I could replace the butter with the olive oil. I was thrilled that it turned out well. It is so easy to make this healthy cake with just a spatula and a bowl so I hope you give it try.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350 F or 180 C.
3. In a bowl, add the sweetener and lemon zest. Mix and press down to release the oil from the zests. Then add the rest of the dry ingredients and mix until well combined.
4. Add all the wet ingredients and whisk until well combined. The batter is smooth and quite thick.
5. Transfer the batter into a 6-inch round pan with a removable bottom. You can also use a 7 or 8-inch pan except that the cake will be shorter, and the baking time will be slightly shorter too. Square pans will work too. Tap and shake the pan to spread evenly.
6. During baking, the oil may seep out so to prevent or minimize this, I suggest you place the cake pan on a sheet pan and bake at a lower temperature around 320 to 340 F or 160 to 170 C for 30 minutes then only increase the heat to 350 F or 180 C for another 20 to 30 minutes or until a wooden skewer comes out clean. In short, it's better to bake at a lower temperature for a longer period for this cake. It is also best to bake at the lowest rack and if the top is browning too fast, tent with a foil. If you're using a bigger and shallower pan, you can reduce the baking time accordingly.
7. Let the cake cool for a while, then remove the pan. It is best to rest the cake upside down for 15 minutes to prevent the oil from settling at the bottom.
8. The cake can be kept at room temperature for a few days if you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for months.
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 3.4 g
Dietary Fiber = 1.6 g
Net Carb = 1.8 g
Calories = 165
Total Fat = 13.7 g
Protein = 7.5 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
