Lemon Olive Oil Recipe By Tasty

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LEMON OLIVE OIL CAKE



Lemon Olive Oil Cake image

Lemon olive oil cake is a simple, elegant cake that's incredibly moist with a delicious lemon flavor. It's perfect for dessert, afternoon tea or brunch and stays moist and tender for days.

Provided by Fiona Dowling

Categories     Breakfast     Dessert

Time 1h5m

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs (room temperature)
1 1/2 cups granulated sugar
2 tablespoons lemon zest*
3/4 cup extra-virgin olive oil* (I don't recommend choosing anything labeled "Robust" or "Strong" in flavor)
1 teaspoon vanilla extract
1/4 cup lemon juice (freshly squeezed)
1 cup whole milk

Steps:

  • Preheat the oven to 350F (180C) degrees.
  • Grease and flour the bottom and sides of a 9-inch round (23 cm) cake pan. Ensure the cake has sides that are at least 2 inches (5 cm) high. I typically use a springform pan.*
  • In a medium bowl whisk together the flour, baking powder, baking soda and salt.
  • In a separate large bowl beat the eggs, sugar and lemon zest for about 5 minutes. It should look white in color and be about triple in volume when you're done.
  • With the mixer on low speed beat in the oil, vanilla extract and lemon juice.
  • Mix in about 1/2 of the flour mixture, followed by about 1/2 of the milk. Repeat the process until everything is mixed in.
  • Pour the batter into the prepared pan.
  • Bake in the preheated oven on the middle rack for 45-50 minutes, or until an inserted toothpick comes out clean.
  • Gently trace around the edges of the cake with a thin, sharp knife. Let the cake cool in the pan for at least 20 minutes. If using a regular cake tin, gently invert the pan and let the cake cool on a wire rack. If using a springform pan, unclamp the outer ring of the pan.
  • When the cake is fully cooled, optionally sift 1/2 teaspoon of powdered sugar on top of the cake and/or top with whipped cream and berries.

Nutrition Facts : Calories 325 kcal, Carbohydrate 43 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 122 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

LEMON-INFUSED OLIVE OIL



Lemon-Infused Olive Oil image

See how easy it is to make your own lemon-infused olive oil at home with this simple recipe using just olive oil and fresh lemons.

Provided by Molly Watson

Categories     Condiment     Ingredient

Time 15m

Yield 16

Number Of Ingredients 2

1 large lemon
1 cup olive oil

Steps:

  • Store the oil in the refrigerator. Use in your favorite recipes and enjoy.

Nutrition Facts : Calories 121 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 14 g, ServingSize 16 servings, UnsaturatedFat 0 g

SUSAN LOOMIS'S LEMON OLIVE OIL



Susan Loomis's Lemon Olive Oil image

I was introduced to this fragrant oil by my friend and fellow cookbook author Susan Hermann Loomis, who runs a cooking school called On Rue Tatin in her wonderful home in Normandy. I went to visit her one summer evening, and she served roasted peppers doused with this oil and garnished with fresh thyme leaves as part of a first course. The lemon oil goes beautifully with vegetables or fish, and is lovely on a salad or drizzled over bread.

Provided by Martha Rose Shulman

Categories     condiments

Time 15m

Yield 2 cups

Number Of Ingredients 2

Minced zest of 2 organic lemons
2 cups extra virgin olive oil

Steps:

  • Place the zest and oil in a medium saucepan and heat slowly over low heat until all of the lemon zest begins to sizzle. If you insert a thermometer, the temperature should not go above 220 degrees Fahrenheit. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to steep for 48 hours.
  • Strain the oil into clean glass bottles. Keep for one month at room temperature or for several months in the refrigerator. Allow to come to room temperature before using.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 1 milligram, Sugar 0 grams

LEMON OLIVE OIL RECIPE BY TASTY



Lemon Olive Oil Recipe by Tasty image

Here's what you need: lemons, olive oil

Provided by Gwenaelle Le Cochennec

Yield 32 servings

Number Of Ingredients 2

4 lemons, thoroughly washed
2 cups olive oil

Steps:

  • Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
  • Add the peels to a medium pot filled with the olive oil and stir.
  • Let simmer over very low heat for 15-20 minutes.
  • Strain out the peels.
  • Transfer the infused oil to a bottle or other resealable container.
  • The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
  • Enjoy!

Nutrition Facts : Calories 121 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

LEMON OLIVE OIL CAKE



Lemon Olive Oil Cake image

Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 8 servings.

Number Of Ingredients 10

2 large eggs, room temperature
2/3 cup sugar
1/2 cup extra virgin olive oil
1/3 cup 2% milk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

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