Recipes
Take snacking pleasure to the next level with this velvety smooth yet exciting light lemon olive oil cake. Just remember, any cake is a snacking cake if you believe in yourself.
Ingredients:
Method:
Preheat the oven to 350. Measure out all ingredients so they are ready to go. Combine eggs, sugar, lemon juice and olive oil in a medium bowl and whisk to combine. Pour flour, salt, baking powder on top, mix to combine. No lumps! Zest two lemons and fold in.
Pour into a greased cake pan. (For extra credit, top with crunchy sugar)
Bake for 35 minutes or until golden on top. Serve with berries and whipped cream or yogurt or nothing, whatever you wish.
Ingredients:
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sugar
- 1/3 cup brown sugar
- 3/4 cup Chefs Life Extra Virgin Olive Oil
- 1/4 cup lemon juice
- 2 lemons, zested
- 2 eggs
Method:
Preheat the oven to 350. Measure out all ingredients so they are ready to go. Combine eggs, sugar, lemon juice and olive oil in a medium bowl and whisk to combine. Pour flour, salt, baking powder on top, mix to combine. No lumps! Zest two lemons and fold in.
Pour into a greased cake pan. (For extra credit, top with crunchy sugar)
Bake for 35 minutes or until golden on top. Serve with berries and whipped cream or yogurt or nothing, whatever you wish.
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