Lemon Rosemary Olive Oil Cake With Blackberry Raspberry Ice Cream And A Black Sea Salt Sugar Cookie Recipes

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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.

LEMON ROSEMARY OLIVE OIL CAKE



Lemon Rosemary Olive Oil Cake image

From the Oliveoillovers blog; posted here for safekeeping. Can't wait to make this one - lots of my favorite ingredients, lemon, rosemary, olive oil, yogurt... can't go wrong. And in a bundt; the easiest cake pan ever!

Provided by Raquel Grinnell

Categories     Breakfast

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

2/3 cup extra virgin olive oil
2 eggs
1/4 cup lemon juice, fresh-squeezed
1 tablespoon lemon zest
2 1/2 teaspoons rosemary, fresh and chopped
1/2 teaspoon vanilla
1 cup Greek yogurt
1 1/2 cups granulated sugar
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup confectioners' sugar (for icing)
2 tablespoons lemon juice, fresh-squeezed (for icing)

Steps:

  • Begin by preheating the oven to 350F degrees. Grease your baking pan of choice and coat with a light dusting of flour to ensure the cake can easily be removed from the pan.
  • In a large bowl, combine the eggs, 1/4 cup lemon juice, zest, rosemary, vanilla, yogurt and granulated sugar, whisking until the mixture is light and smooth, about 1 -2 minutes.
  • In a separate bowl, thoroughly combine the flour, baking powder, baking soda and salt, and using a wooden spoon, fold into the wet ingredients, stirring until mixed together.
  • Pour the batter into the baking pan and bake for about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  • Remove the cake from the oven and let cool in the pan for 10 minutes before removing the cake from the pan. Let the cake cool completely on a cooling rack and then prepare the icing: Whisk 1 - 2 tbsp lemon juice into 1 cup of powdered sugar, adding more juice or sugar if necessary. When desired consistency is reached, drizzle over the cake and let set before serving.

Nutrition Facts : Calories 370.4, Fat 13.1, SaturatedFat 2, Cholesterol 31, Sodium 223.2, Carbohydrate 59.7, Fiber 0.9, Sugar 35.1, Protein 4.3

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