Lemon Olive Oil Cake

Despite the fact that this cake is baked from the finished mixture for biscuit, its taste takes on its character, thanks unrefined olive oil and lemon zest mixed in dough. The cake is very moist and aromatic, with balanced citrus flavor and does not require additional impregnation. Pour it with a simple glaze of lemon juice and sugar powder, and on top decorate with fresh raspberries.

Recipe author – Ayesha Curry – Canadian-American actress, famous chef, culinary author books and television personality

Photo Lemon cake in olive oil Time: 1 hour. 20 minutes. Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1 package 425 gr. mixes for yellow biscuit
  • Large eggs as recommended on the package biscuit
  • Olive oil (preferably fruit flavored), as per with a recommendation on the packaging of biscuit
  • Zest of 2 lemons (approximately 2 tbsp.) +2 tbsp. l juice (approximately from half a lemon)
  • 1 tbsp. powdered sugar
  • 1 tbsp. raspberries

Recipes with similar ingredients: a mixture of baking muffins, eggs, lemon, icing sugar, raspberries

Recipe preparation:

  1. Preheat the oven to 160 ° C. Sprinkle a culinary spray mold for cake with a diameter of 22 cm. and cover it with parchment.
  2. Knead the biscuit dough according to the instructions on packaging, replacing olive oil with the required vegetable or butter. Stir in the lemon zest.
  3. Pour the dough into the prepared form. Bake until golden crusts until the tester inserted in the center of the cake comes out clean, about 40 minutes. Cool completely, about 20 minutes. Put the cake on the cake stand or plate and remove parchment.
  4. Mix powdered sugar and lemon juice to make homogeneous liquid glaze. Pour the icing over the middle of the cake and spread to the edges so that it drains a little on the sides. Spread or sprinkle raspberries in the center of the cake and serve.

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