RECIPES

Olive Oil Lemon Cake

Flower Child Olive Oil Lemon Cak1e.jpg

 (Flower Child)

  • Prep Time

    10min

  • Cook Time

    26min

  • Total Time

    36min

  • Servings

    12

This olive oil cake from Flower Child is light and delicate, but has a zesty tang from the lemon. Whip up this easy recipe for a breakfast treat or for dessert!

Ingredients

  • 3 whole eggs
  • 1 1/4 teaspoon vanilla paste
  • 1 1/3 cups evaporated cane sugar
  • 1 cup extra-virgin olive oil
  • 4 teaspoons lemon zest
  • 3 ½ tablespoons lemon juice (freshly juiced and strained)
  • 6 ½ ounces coconut milk
  • ½ cup water
  • 1 ½ cups Cup4Cup Gluten-Free Flour
  • ¾ cup evaporated cane sugar
  • ¾ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder

Preparation

Step 1:

  • In the mixer combine eggs, vanilla and sugar. Whip for approximately 10 minutes until fluffy

Step 2:

  • In a container combine oil, zest, juice, coconut milk and water. Slowly add to mixer until fully incorporated

Step 3:

  • Combine flour, sugar, salt, soda and powder together. Mix until well incorporated

Step 4:

  • Add flour mixture in thirds, mixing until combined before each addition

Step 5:

  • Spray and sugar-coat muffin pans; portion evenly into each opening

Step 6:

  • Bake in a 315-degree oven for 13 minutes. Rotate pan and cook an additional 13 minutes on low fan

Step 7:

  • Cool completely before unmolding from the pans