Olive Oil Lemon Cake

By Flower Child, Flower Child

Published January 03, 2017

(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

Total Time:36 min

Servings: 12

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

? cup water

1 ½ cups Cup4Cup Gluten-Free Flour

? cup evaporated cane sugar

? teaspoon kosher salt

? teaspoon baking soda

1 teaspoon baking powder

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

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

Cool completely before unmolding from the pans

URL

https://www.foxnews.com/food-drink/olive-oil-lemon-cake