Rustichella Lemon Oil Cake Recipes

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LEMON OLIVE OIL CAKE



Lemon Olive Oil Cake image

Lemon zest, juice, extract, and Limoncello add so much AMAZING lemon flavor to this EASY, ridiculously moist no-mixer cake that's unique and INCREDIBLE!!

Provided by Averie Sunshine

Categories     Cakes & Cupcakes

Time 2h50m

Number Of Ingredients 13

1 1/3 cups extra-virgin olive oil
3 large eggs
1 1/4 cups whole milk
1 1/2 tablespoons grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 cup Limoncello (Gran Marnier may be substituted)
1 to 2 teaspoons lemon extract
1 3/4 cups granulated sugar
2 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon baking powder
1/2 teaspoon baking soda
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
  • To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
  • Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.
  • Add the sugar and whisk to incorporate.
  • Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
  • Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
  • Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
  • Dust with confectioners' sugar prior to serving. Cake will keep airtight at room temp for 1 week and although I haven't tried it, I think this cake would freeze very well for up to 3 months.

Nutrition Facts : Calories 420 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 26 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 368 grams sodium, Sugar 43 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

LEMON-OLIVE OIL CAKE



Lemon-Olive Oil Cake image

Lemon zest and juice add sunny flavor to this moist olive-oil cake. A slice is lovely as is, but a topping of fresh berries and whipped mascarpone cream really makes it sing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h5m

Yield Serves 10 to 12

Number Of Ingredients 13

3/4 cup extra-virgin olive oil, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1 1/4 teaspoons kosher salt
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice
5 large eggs, separated, room temperature
1/3 cup plus 3/4 cup granulated sugar
Confectioners' sugar, for dusting
4 cups fresh berries, such as raspberries, blueberries, and halved (or quartered, if large) strawberries
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 cups heavy cream
8 ounces mascarpone, stirred until smooth

Steps:

  • Cake: Preheat oven to 350 degrees. Brush a 9-inch springform pan with oil and line bottom with a parchment round; brush parchment.
  • Whisk together flour, baking powder, salt, and lemon zest to thoroughly combine. In the bowl of a mixer fitted with the whisk attachment, beat egg whites over medium-low until foamy. Increase speed to medium-high; slowly add 1/3 cup granulated sugar, beating just until whites hold soft peaks, 3 to 4 minutes. In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar on medium-high speed until thick, pale, and tripled in volume, 2 to 3 minutes. Slowly beat in oil, then lemon juice to combine (mixture may appear curdled). Stir in flour mixture just to combine. Gently stir one-third of egg-white mixture into yolk mixture to lighten. Then gently fold in remaining egg-white mixture until no streaks of white remain (do not overmix). Transfer batter to prepared pan; gently smooth top with a spatula.
  • Bake until cake is golden brown on top and springs back when lightly pressed, 45 to 55 minutes. Transfer to a wire rack; let cool 15 minutes. Run a knife between sides of cake and pan to loosen. Remove sides of pan; let cool completely.
  • Berries and Cream: Meanwhile, stir together berries, 2 tablespoons granulated sugar, and lemon juice in a bowl. Let stand at least 30 minutes and up to 2 hours. In another bowl, whisk cream until thick and silky but not holding peaks. Add mascarpone and remaining 2 tablespoons granulated sugar. Whisk just until soft peaks form.
  • Dust top of cake generously with confectioners' sugar. Serve with macerated berries and whipped mascarpone cream. Cake can be made ahead and stored in an airtight container at room temperature up to 2 days.

THE MOST AMAZING LEMON OLIVE OIL CAKE



The Most Amazing Lemon Olive Oil Cake image

A delicious, light and airy breakfast cake that you can make ahead of time!

Provided by Marilena Leavitt

Categories     Breakfast/Brunch

Time 50m

Yield 10-12 servings

Number Of Ingredients 9

1 ¾ cups All-purpose flour
1 tsp. baking powder
¾ tsp. salt
3 large eggs, room temperature
1¼ cups (plus 2 TBSP. sugar)
--- zest of one small lemon
¾ cup extra-virgin olive oil
¾ cup milk
--- pearl sugar (optional)

Steps:

  • Adjust oven rack to middle position and heat oven to 350°F. Grease well a 9-inch spring-form pan and set aside.
  • Whisk the flour, baking powder and salt together in medium bowl.
  • In a stand mixer fitted with a whisk attachment, whip eggs on medium speed until foamy, about 1 minute. Add the 1¼ cups sugar and lemon zest, increase speed to high and whip until mixture is fluffy and pale yellow, about 3 minutes. Reduce speed to medium and, with mixer running, slowly pour in the olive oil. Mix until the oil is fully incorporated, about 1 minute. Add half of the flour mixture and mix on low speed until incorporated, about 1 minute, scraping down bowl as needed. Next, add the milk and mix until combined. Add the remaining flour mixture and mix until just incorporated, about 1 minute, scraping down bowl as needed.
  • Transfer batter to the prepared pan; sprinkle remaining 2 tablespoons of sugar over entire surface. Bake until the cake is deep golden brown and toothpick inserted in center comes out with only few crumbs attached, about 40 to 45 minutes. The top of the cake will look crackled when done, which is the desired look.
  • Transfer pan to wire rack and let cool for 15 minutes. Sprinkle with some pearl sugar, if desired (optional). Remove the side of the pan and let the cake cool completely for an hour. Cut the cake into wedges and serve.

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