Monday, April 10, 2017

Citrus Olive Oil Cake (recipe)

Using lemons from my tree I'm making bite sized olive oil cakes for this year's Easter potluck. I love the moist and light texture of olive oil cakes . Best part is that it's a quick and easy cake to make:

Makes 2 dozen

2 eggs at room temperature
1.5 cup sugar
1 cup of whole milk
1 cup good quality olive oil
Zest of 2-3 lemons, oranges or lime
1.5 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Heat oven to 350 degrees. Grease muffin tins or add paper liners. 
In stand mixer beat eggs and sugar until pale (4 minutes on timer)
In large bowl combine milk, olive oil, zest. With mixer running add this to the eggs mixture.
In a medium bowl whisk flour, baking soda, baking powder, salt. With mixer running add dry ingredients. 

Pour 1/4 cup batter into each muffin tin and bake for 18-24 minutes (18 minutes without the paper liner).(Metal liners need 22 minutes and result in a bump as the cake rises). 

Cool on wire rack and sift powered sugar and sprinkle extra zest if desired. 

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