Italian Lemon Olive Oil Cake Recipe With Berries Mascarpone

ITALIAN LEMON OLIVE OIL CAKE

Italian Lemon Olive Oil Cake image

This Italian lemon olive oil cake is simple and easy, but packed full of flavor. Made with fresh lemon juice and lemon zest, this cake is light, tender and served with fresh berries.

Provided by Amanda

Time 55m

Number Of Ingredients 12

Ingredients

unsalted butter (for greasing pan)
1 1/4 cup all purpose flour (plus extra for pan)
2/3 cup granulated sugar
2 large eggs
1/3 cup olive oil
1 1/2 teaspoon vanilla extract
3 Tablespoons lemon juice (approximately 1-2 lemons)
1 Tablespoon lemon zest (approximately 1-2 lemons)
1 teaspoon baking powder
1/2 teaspoon kosher salt
powdered sugar (for garnish)
fresh berries (for garnish)

Steps:

Preheat the oven to 350˚ and grease a 9 inch round cake pan with butter and sprinkle flour around the pan to coat it completely.
In a large mixing bowl, combine the sugar and eggs. Mix on medium speed with a hand mixer for 1-2 minutes until pale yellow and shiny.
With the mixer on low, slowly drizzle in the olive oil and the vanilla extract.
Add the lemon juice and zest and mix on low until just combined.
In a separate bowl, sift together the flour, baking powder and salt.
With the mixer on low, slowly add the dry ingredients and mix until just combined.
Pour batter in the prepared cake pan and bake in the preheated oven for 25-30 minutes until golden brown.
Allow the cake to cool for 15 minutes and then top with powdered sugar and berries and serve.

Nutrition Facts : ServingSize 1 slice, Calories 237 kcal, Carbohydrate 32 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 47 mg, Sodium 217 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 8 g

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