Tell A Friend to Tell A Friend! This might be the most moist and delicious Lemon Olive Oil Loaf I’ve ever tasted. Using high-quality Olive Oil, the fresh taste of lemon zest, a true taste of Spring your tastebuds have been asking for.
INGREDIENTS
- 1 cup olive oil , (Graza Olive Oil Preference see notes)
- 3 large eggs (room temp)
- 1 1/2 cups granulated sugar, plus 2 tbsp for sprinkling the top
- 2 tsp vanilla extract
- 1/2 cup lemon juice
- zest from 3 lemons
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all purpose flour
- 1 cup almond milk
- powdered sugar for dusting, optional
INSTRUCTIONS
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Preheat the oven to 350 F (177 C). Grease and line the bottom of a 9- inch (23 cm) springform or cake pan or loaf pan (I used loaf)
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In a large bowl, whisk together the flour, baking powder, baking soda and salt together until well combined.
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In a large mixing bowl fitted with whisk attachment, whisk the sugar and lemon zest together until they are the consistency of wet sand.
On low, whisk the eggs and lemon sugar together on low speed until all the eggs are added and combined. Increase the speed to high and whip for 4 - 5 minutes. The egg and sugar mixture will be thick and light yellow in color.
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With the mixture on medium speed, stream in the olive oil. Once all the olive oil is streamed in, increase the speed to high for 1 minute. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the lemon juice and milk, followed by the dry ingredients. Mix until just incorporated.
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Evenly pour the lemon olive oil cake batter into the prepared pan. For a thin, crackle crust, top with granulated sugar(optional, I didn’t). Bake the olive oil lemon cake for 45 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The crust will be golden brown and the top should bounce back when gently pressed. (Be careful if you topped the cake with sugar as the sugar is very hot.)
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Cool the cake in the pan for 10 minutes. Gently release the side of the springform pan or pan of your choice allow the cake to cool for 5 - 10 more minutes.
Transfer the lemon cake to a serving plate or serve right from the pan. Top with powdered sugar, slice and enjoy.
NOTES : (I overfilled my loaf pan and it started baking too brown on the sides so I turned the temp down to 325 for a lower slower moister feel and the toothpick came out clean but crumby not wet. That’s what you want
Olive Oil : • Key Consideration: Taste the oil before using it. If it is too bitter/that grassy taste, it will make the cake taste bitter, some olive oils are too strong in flavor you want a nice taste and hint of olive oil without overpowering (trust me I’ve made that mistake- GRAZA Olive Oil was by far the best one and you will notice a true difference.