Olive Oil Lemon Cake
{{#rendered}} {{/rendered}}(Flower Child)
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!
Cook Time:26 min
Prep Time:10 min
{{#rendered}} {{/rendered}}Total Time:36 min
Servings: 12
Ingredients:
3 whole eggs
{{#rendered}} {{/rendered}}1 1/4 teaspoon vanilla paste
1 1/3 cups evaporated cane sugar
1 cup extra-virgin olive oil
{{#rendered}} {{/rendered}}4 teaspoons lemon zest
3 ½ tablespoons lemon juice (freshly juiced and strained)
6 ½ ounces coconut milk
{{#rendered}} {{/rendered}}? cup water
1 ½ cups Cup4Cup Gluten-Free Flour
? cup evaporated cane sugar
{{#rendered}} {{/rendered}}? teaspoon kosher salt
? teaspoon baking soda
1 teaspoon baking powder
{{#rendered}} {{/rendered}}Preparation:
In the mixer combine eggs, vanilla and sugar. Whip for approximately 10 minutes until fluffy
In a container combine oil, zest, juice, coconut milk and water. Slowly add to mixer until fully incorporated
Combine flour, sugar, salt, soda and powder together. Mix until well incorporated
{{#rendered}} {{/rendered}}Add flour mixture in thirds, mixing until combined before each addition
Spray and sugar-coat muffin pans; portion evenly into each opening
Bake in a 315-degree oven for 13 minutes. Rotate pan and cook an additional 13 minutes on low fan
{{#rendered}} {{/rendered}}Cool completely before unmolding from the pans